Vegan | Vegetarian

Thyme to taste

1 l eek

2 courgettes

2 onions

200 g tofu (natural)

Salt & pepper to taste

2 tbsp coconut oil

400 g brown mushroom

6 tbsp oat cream

1. Wash and slice the courgettes and leeks. Clean the mushrooms if necessary and cut them into quarters. Cut the tofu into cubes. Peel the onion, halve it and cut it into half rings.

2. Heat the coconut oil in a pan and fry the onions first. Then add the courgettes and tofu pieces, followed by the mushrooms and fry everything together. Then add the leek and fry it briefly. Add the cream and spices.

3. Divide the pan contents between 2 plates and sprinkle with a few herbs.

Energy 355 kcal | Protein 26 g | Carbohydrates 14 g | Fibre 11 g | Fat 21 g