Potatoes - 2 to 3 (peeled and cubed)
Carrots - 2 to 3 (peeled and rollcut)
Firm tofu - 150g (cubed)
Green onions - 3 (diced)
Garlic - 4 to 6 cloves (diced)
Chilies - 3 to 5 (diced)
Vegetable soup stock - 1 cup
Oil - 3 to 4 tbsps
Corn starch - 1 tbsp (mixed with 3 tbsp water)
Salt and pepper - add to taste
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Heat oil in a pan to medium high,
and add in the garlic, chili. potatoes, and carrots.
-
Add in salt and pepper, mix around,
and add in the soup stock. Bring to a boil. Add
a little more water if necessary.
-
Turn heat down low enough for
a simmer, and cook until the veggies are soft.
-
Add in the starch water and mix
until the sauce is thickened. Then add in the
green onions, mix around, and serve.
For this tasty vegan recipe you can
cut the ingredients into however big you like. If
you cut them larger, stew them longer. It's important
you use firm tofu for this vegan receipe. If you use
the soft kind it'll get mashed up.
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