| Type | Per person |
|---|---|
| Energy | 670 kcal |
| Fat | 23 gr |
| of which saturated | 3 gr |
| Carbohydrates | 93 gr |
| of which sugars | 20 gr |
| Fibres | 18 gr |
| Protein | 21 gr |
| Salt | 0.6 gr |
Vega stir-fry from Simone's Kitchen
Main course
10 - 20 min
With seasonal products
375gr vegetables p.p.
Ingredients
| 400 g leeks cut into rings |
| 250 g chestnut mushrooms quartered |
| 2 cloves of garlic |
| 1 tbsp olive oil |
| 1 sauteed onion |
| 1 red pepper chopped |
| 150 g carrot julienne |
| 2 tbsp coconut aminos |
| 250 ml stock with less salt |
| 3 tbsp almond paste |
| pepper |
| 150 g unpolished rice |
Preparation
With this delicious veggie stir-fry from Simone's Kitchen, you can put a vegetable-rich meal for the whole family on the table in no time.
- Cook the brown rice according to the instructions on the packet
- Then heat the wok with some olive oil and fry the onion glazed. Add the garlic, leek, carrot and pepper. Add about 2/3 of the stock and cook until tender. Finally, add the coconut aminos.
- Using the rest of the stock, stir in the almond paste and add it at the end or serve alongside.
- Season to taste with pepper.
- Serve the stir-fry with the brown rice.
This recipe is part of week menu 1.
Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.
Link copied!
Nutritional values
More about the ingredients
More fruits and vegetables
Also delicious!
More recipes
Stir-fried purple pointed cabbage with mushrooms and coconut curry
290gr vegetables p.p.
Stir-fried chicory with pomegranate
250gr vegetables p.p. & 75gr fruit p.p.
Oriental stir-fried spinach
315gr vegetables p.p.