Make yourself a Leftover-Bowl! Vegan edition đŸ„— đŸ„‘ đŸ„Ź

The principle is very simple: use all the leftovers you have in the fridge at home so that nothing has to end up in the dustbin. The more colourful the better. If a vegetable already looks a bit old, fry it until it is hot and add salt and pepper. In the end, it all comes down to a powerful dressing that forgives lack of freshness. Time required: 15min

As just described, you can use all the vegetables you have lying around at home or you can go shopping for fresh vegetables to recreate exactly this bowl. I personally make myself "leftover bowls" regularly when I'm too lazy to shop or don't know what to cook.


For the protein component: 1 can of bean mix (chickpeas, white beans, red beans) 1 onion 3 tablespoons soy sauce 3 tablespoons agave syrup or honey 2 tablespoons rapeseed oil chili flakes, salt, pepper For the fried zucchini 1 courgette 1-2 tablespoons rape oil Spices of your choice Remaining vegetables remain raw 1/2 red pepper 1 tomato 50g avocado Raw kale For the quick dressing Mix 1 teaspoon vegetable stock with 50-100ml hot water 1 tablespoon agave syrup or honey Juice from 1 lime 1 tsp mustard 1 tablespoon soy sauce salt, pepper


The bean mix is placed in a sieve, washed briefly and dried with a cloth. The onion is cut into small cubes and fried in a little oil. Now add the beans and fry them for 3-4 minutes until they get some colour. The whole thing is now deglazed with soy sauce and agave syrup / honey and boiled down for another 3-4 minutes until the liquid is reduced. The caramelized beans can now be taken out of the pan and put aside. Theoretically you can use the same pan to fry the courgettes. Simply slice the courgettes, fry them briefly in a little oil and season to taste. I left the rest of the vegetables raw, but here too you can be creative and fry the peppers and other vegetables or just eat them raw. There are no particularly important rules here. For the dressing mix 1 teaspoon of vegetable stock with some hot water. All ingredients are pureed in a high vessel with a hand blender / wand for 1-2 minutes to create a homogenous mass. The kale is simply cleaned and arranged in bite-sized pieces on the plate. The remaining ingredients are added in a circle and in complementary contrasting colours, so that the eye also enjoys this richness of colour and variety.


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