in Recipes

Vegetables with lupins

updated

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Ingredients for 4 servings:

  • 1 cup lupins (approx. 200 – 250 ml content)
  • oil
  • 1 large onion(s)
  • 3 m.-sized carrot(s)
  • 1 large leek(s)
  • 1 bottle of tomatoes, pureed
  • possibly salt and pepper
  • n. B. vegetables (e.g. zucchini, eggplant, kale, white cabbage)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

vegan, gluten-free, high in protein

Soak the lupins in a large container with plenty of water, perhaps overnight. Rinse the lupins with clean water and boil them in fresh water for about 15 minutes. Finely chop the onion and sauté it with oil in a pot or pan with a suitable lid. Chop the leek and carrots (and other vegetables of your choice) and sauté them with the onions with the lid closed. Add the tomatoes and season. Drain the lupins and stir them into the vegetable mixture.

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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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