VEGAN CELERY ROOT MASH WITH ZUCCHINI SALAD & TEMPEH
Ingredients
-
FRESH
celery root 330g
kohlrabi 1/2
zucchini 90g
leek 30g
onion
garlic 3pcs
-
PROCESSED
tempeh 210g
bio soy milk 1dl
wheat semolina 33g
soy sauce
vinegar
bio coconut oil 1tsp
-
DRY
inactive nutritional dry yeast 11g
cayenne pepper
black pepper
kala namak
sea salt
chilli
Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients.
Cut the celery root into sticks, slice the zucchini and kohlrabi,
and sprinkle them with salt. Chop the leek, chilli, garlic and onion.
Then, cut the tofu.
Put the zucchini and kohlrabi in a bowl, and top them off
with a tiny bit off garlic & onion. Then, sprinkle them with coconut
sugar and chilli. Pour sunflower seed oil over the salad
and mix well.
Heat up oil in a tall pot, add the celery root, and sprinkle it
with black pepper. Stew the celery and pour a cup of water
over it.
Preheat oil in a large pan and add the onion. Lightly toast it,
then carefully empty the pan.
Put the tempeh in a pan and toast it on both sides.
Blend the celery and add wheat semolina. Pour coconut milk
over it and mix until well combined.
Add garlic, chilli and roasted onion to the tempeh. Then, add
the soy sauce, and stir gently.
Pour chopped leek over the celery mash and mix it in gently.
Serve your #planetfriendlyfood & enjoy your meal :)
made on Earth 4 Earth
