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Vegan Entrevero
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
15 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Cooked and peeled pine nuts2 cup
- Chickpeas, cooked al dente1 cup
- Carrot cooked al dente, cut into half moons1 cup
- Yellow and red peppers, cut into strips0.5 cup
- Onion, chopped into half moons0.5 cup
- Minced garlic1 tablespoon
- Olive oil1 tablespoon
- Chopped red cabbage1 cup
- Half-mooned zucchini1 cup
- Cauliflower, chopped into small florets1 cup
- Homemade tomato sauce1 cup
- Chopped green seasoning2 tablespoon
- Sea salt to taste
- Ground black pepper to taste
- In a large nonstick skillet, heat the oil and brown the garlic and onion.
- Add the peppers and sauté for 2 minutes.
- Add the sauce, pine nuts, chickpeas, cauliflower, cabbage, add salt and pepper and cook for about 4 minutes, stirring constantly. Add some hot water if needed.
- Add the carrots and zucchini, cook for 1 minute, adjust the salt and finish with the green seasoning.
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