Ingredients (use vegan versions):
- 2 baby eggplants, julienned
- 2 zucchinis, julienned
- 1/2 cup of mushrooms, assorted & sliced
- 1/2 cup of baby corn
- 1 green pepper, diced
- 1 red pepper, diced
- 1 small red onion, diced
- 4 cloves of garlic, minced
- 1/2 cup of snow peas
- 3 tomatoes, chopped
- 1 pear, chopped
- 1/2 cup of olive oil
- 1/2 teaspoon each of salt
- 1/2 teaspoon fresh black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon bazil
- 1/4 teaspoon each of dill weed
- 1/4 teaspoon anise seeds
- 1/4 teaspoon curry
- 1 cup of vegetable stock
- 1/8 cup vegan white wine
Directions:
Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper.
Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and
zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put
tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add
mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine
and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french
bread, pita or naan vegan bread. Enjoy!
Serves: 4.
Preparation time: 30.
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