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Vegan vegetable stir-fry

updated

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Ingredients for 3 servings:

  • 1 chili pepper(s)
  • 1 m.-sized sweet potato(s)
  • ½ Hokkaido pumpkin(s)
  • 2 m.-large parsnip(s)
  • 3 tomatoes
  • 100 g almond butter
  • 1 tsp, heaped curry
  • some salt
  • some parsley
  • 200 g rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Put the rice on the stovetop. Clean and finely chop the sweet potato, chili, half a pumpkin, and parsnips, then sauté in a little water until tender. Stir continuously, even on high heat, so don’t let it dry out. Then puree. Turn off the heat with the vegetables. Finely chop the tomatoes and add them with the almond butter. Stir again and season. Turn off the rice and arrange everything on a plate. Sprinkle with parsley to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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