Vegetable pan with carrots, zucchini, potatoes

Ingredients for 3 servings:

• 1 tbsp, heaped vegetable margarine or oil
• ½ bunch of spring onions
• 4 m.-sized carrot(s)
• 4 medium-sized potatoes, waxy
• 1 m.-large zucchini
• 250 ml rice milk (rice drink) or other plant milk
• ½ pack of cream cheese, vegan (soy cream cheese)
• 1 tsp arrowroot flour (starch)
• e.g. salt and pepper
• e.g. vegetable broth, organic or herbal liquid seasoning

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan

Peel the carrots and cut into 0.5 cm thick slices. Wash the spring onions and slice them into small rings. Wash and dice the potatoes and zucchini. Sauté the spring onions, then add the cleaned and chopped vegetables and cook over medium heat until al dente. Meanwhile, combine the soy cream cheese with the plant-based milk, spices, and arrowroot starch in a shaker. Pour the resulting sauce into the pan and stir. Season to taste, if desired. This dish goes well with burgers or plant-based patties.