Vegan vegetable stew

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Ingredients

Adjust Servings:
2 zucchini
1 clove of garlic
1 carrot
1 onion
1 bell pepper
1 tomato
4 tablespoons of olive oil
5-6 fresh basil leaves
1 teaspoon of sugar
to taste salt
to taste black pepper

Nutritional information

7 g
Protein
61 g
Fat
51 g
Carbs
677
Calories

Vegan vegetable stew

vegan low calorie dish

Features:
  • Quick recipe
  • Vegan
Cuisine:
  • 15 min
  • Serves 2
  • Easy

Ingredients

Directions

A wonderful summer dish of stewed vegetables, aromatic and rich in the flavors of seasonal vegetables. I add a little sugar or honey to this dish, then the vegetables acquire a very rich, slightly sweet taste. You can also add a little chili pepper if you like spicy foods.
I like to eat this dish with croutons brushed with garlic olive oil.

Steps

1
Done
15 min

preparation

1. Wash and peel the onion and carrot, cut into small pieces.
2. Heat a frying pan, add olive oil, fry the onions and carrots until golden brown.
3. While the onions and carrots are frying, wash and cut the bell peppers and zucchini. Blend 1 tomato with garlic in a blender.
4. Add bell peppers and zucchini to the pan with onions and carrots. Add chopped tomato and garlic.
5. Add salt, ground black pepper and sugar (or honey), stir, cover and simmer for 10 minutes over low heat.
6. Open the lid, add basil leaves and stir.
7. This dish can be eaten both hot and cold.

Bon appetit!

Chef Hanna

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