Are you still looking for a simple and vegan feast for darker winter days? ❄️ Then try our vegan winter bowl. ✨
Servings: 4
Ingredients
- 1 Glass Red cabbage
- 1 Pack Wacker Sprouted Fritters Organic
- 1 handful Pomegranate seeds
For the Brussels sprouts
- 1 Pack Brussels sprouts
- Balsamic vinegar
- Olive oil
- Honey
- Salt & Pepper
For the mashed potatoes
- 800 g Potatoes
- 250 g Oat cream
- 50 g Butter vegan
- 2 TL Wacker Organic Vegetable Stock
- 1 Pinch Nutmeg
- Salt & Pepper at will
For the vegan gravy
- 2 Onions
- 4 EL Olive oil
- 2 EL Tomato paste
- 40 g Wacker Sprouted Spelt Flour Organic
- 2 Toes Garlic
- 2 EL Wacker Organic Vegetable Stock
- 1 Pinch Nutmeg
- Salt & Pepper at will
Instructions
Gravy
- Finely dice the onions & heat 4 tbsp oil. Fry the onion cubes for 5 minutes.
- Add 2 cloves of chopped garlic.
- Add 2 tablespoons of tomato purée.
- Add 40 g flour.
- Sauté for 10 minutes, stirring regularly.
- Add 800 ml water.
- Bring 1½ - 2 tbsp Wacker vegetable stock to the boil. Then simmer over a low heat for 10 minutes.
- Season with 1½ - 2 tbsp soya sauce and black pepper.
- Place everything in a saucepan or blender to puree.
- Puree the sauce with a hand blender or in a mixer until smooth.
Brussels sprouts
- Preheat the oven to 200 degrees top/bottom heat.
- Halve the Brussels sprouts and remove the stalk.
- Mix in a bowl with olive oil, salt & pepper.
- Then place on a baking tray lined with baking paper and roast for 20-30 minutes.
- Then pour over the balsamic vinegar and honey and you're done!
Mashed potatoes
- Boil the potatoes in salted water.
- Heat 250 ml of oat cream in a pan.
- Dissolve the teaspoon of vegetable stock powder in the hot cream.
- Add the hot potatoes to the cream in the pan, mash with a potato masher or fork and stir well.
- Then add 50 g cold vegan butter and a pinch of nutmeg.
- Season to taste with salt and pepper if necessary.
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