Vegetable Quartet

Moderate

60

minutes

For

2

servings

To the cook

Alicia (lellisch.veganfood) lives in Bavaria and studies industrial design. In May 2020, she started her food blog on Instagram. She wants to inspire and show how easy and delicious vegan cooking and eating is.

This goes in

  • 175 g planted.pulled Nature
  • 12 small potatoes
  • 5 carrots
  • 450 g French beans, deep-frozen
  • 2 tablespoons sugar
  • 2 tablespoons soya sauce

Sauce

Ingredients

  • 2 cm chilli (finely diced)
  • 2 cm ginger (finely diced) 
  • 1 onion (finely chopped) 
  • 2 spring onions (sliced) 
  • 1 clove garlic
  • 5 tablespoons soya sauce
  • 1 tablespoon agave syrup
  • Salt, pepper
  • 1 tsp paprika powder
  • 1 tablespoon herbs
  • 0.5 tsp chilli flakes
  • 1.5 tablespoons cooking starch
  • 4 tablespoons water

Ingredients

Preparation

  1. Preheat the oven to 200° C. Cut the potatoes into wedges. Cut the carrots into slices. Place the potatoes, carrots and beans on a baking tray and place in the oven for 30 minutes. Bake the potatoes in the oven for another 15 minutes.
  2. Put the planted.pulled in a pan with a little oil and fry for 5 minutes until crispy brown.
  3. Give all ingredients for the sauce in a pan or small pot and simmer over medium heat until the consistency becomes slightly thick.
  4. Add a quarter of the sauce to the planted.pulled and mix well. Add soy sauce if needed. Set aside.
  5. One by one, take the carrots and beans out of the oven, add them separately to the pan and add another quarter of the sauce to each. Add soy sauce if needed. Take them out of the pan and set aside.
  6. Remove the potatoes from the oven, put them in the pan, add a little sugar and caramelize the potatoes with it. After 3-4 minutes, add the rest of the sauce and mix.
  7. Serve all four components in a bowl and garnish with some parsley.

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