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Autumn vegetables with cider

The traditional veal sauté... but in a vegan version, it's possible!

Vegan Vegetarian September October November Gluten free Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Cost per serving: 1,76 €
Energy: 597 kcal / serving

Instructions

  • 1.   Wash and peel the carrots and celery, peel the onion. Cut 1 carrot into cubes and set aside the other 2. Slice the onion and celery.
  • 2.   Pour olive oil into a saucepan and sauté the carrot, celery, and onion over medium heat with salt (about 5 min).
  • 3.   Add the other 2 carrots, roughly chopped potatoes, and salt.
  • 4.   Sauté for 8 min and add the mushrooms, crushed garlic cloves, chestnuts, and thyme.
  • 5.   Season with salt and pepper and let cook for 10 min, stirring often.
  • 6.   Pour in the cider and let simmer for another 15 min, covered, over medium heat.
  • 7.   Add the coconut milk and continue cooking covered for 15 min.

Notes & Suggestions

  • Serve with rice or tagliatelle.

Ingredients for servings

  • 3 carrots
  • 1 stalk of celery stalk
  • 1 large onion
  • 3 large potato
  • 450 g of button mushroom
  • 150 g of chestnut
  • 20 ml of olive oil
  • 200 ml of dry cider
  • 400 ml of coconut milk
  • 3 stalk of thyme
  • 3 large garlic clove
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    597 kcal
    30 %
  • Fat
    25,08 g
    36 %
  • of which saturated
    17,75 g
    89 %
  • Carbohydrates
    69,4 g
    27 %
  • of which sugar
    ?
    ?
  • Protein
    11,88 g
    24 %
  • Fibers
    11,54 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.