Vegetable pots broccoli-pepper-tomato

Ingredients for 2 servings:

• 2 onions, approx. 125 g
• 1 garlic clove(s)
• 2 pointed peppers, approx. 280 g
• 250 g broccoli, frozen or fresh
• n. B. corn germ oil
• 1 small can of chopped tomatoes, 400 g
• 50 ml vegetable stock
• 1 tsp, sautéed basil, shredded
• 1 tsp, sautéed marjoram, shredded
• 1 tsp, grated oregano, rubbed
• 1 pinch of lovage powder
• n. B. herbal salt
• e.g. pepper, white
• e.g. chili
• n. B. Broth powder
• 1 tbsp, heaped tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Peel the onion and garlic and dice. Deseed and dice the bell peppers. Cut the broccoli into florets and the stem into small pieces (if using frozen broccoli, let it thaw slightly so it’s easier to slice). Heat the oil in a pan and sauté the diced onion until golden brown. Season with salt and pepper. Add the garlic and bell peppers and sauté for a few minutes. Pour the chopped tomatoes into the pan, rinse the can of vegetable stock, and add it to the pan along with the herbs and spices. Stir in the broccoli. Cover and simmer until the broccoli is tender. Add the tomato paste, stir, and simmer for another 2-3 minutes. Season to taste and add more seasoning if desired. The vegetable stew can be eaten on its own, but it also tastes good with rice and pasta.