VEGAN SPINACH MILLETTO WITH RED BEANS & CHAMPIGNONS
Ingredients
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FRESH
champignons 250g
bio baby spinch 50g
bio broccoli 125g
onion
garlic 3pcs
chilli
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PROCESSED
tomato sauce 60g
bio coconut oil 1tsp
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-
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DRY
millet 140g
red beans 100g
black pepper
paprika
sea salt
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Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients and put water to boil.
Separate the stalk from the broccoli florets. Then, cut
the champignons, and chop the stalk, spinach, onion,
chilli & garlic.
Add red beans to the boiling water and sprinkle with salt.
Reduce the heat after 10 minutes, and cook slowly.
Preheat oil in a tall pot, pour in the millet, and lightly toast
the grains. Then, pour water over the millet
and cook it.
Heat up oil in a large pan and stir-fry the chopped broccoli
stalk. When tender, add the broccoli florets, then add
black pepper to taste.
When the millet is ready, stir in the broccoli.
Put a little oil into the emptied pan, then add the onion
together with champignons, garlic & chilli.
Add the red beans, tomato sauce, paprika, and stir gently. For a spicy
taste, season with cayenne pepper.
Top the broccoli 'milletto' off with spinach and stir it in.
Serve your #planetfriendlyfood & enjoy your meal :)
made on Earth 4 Earth
