Vegan zucchini stew
Dairy-free, sugar-free, gluten-free
Vegan zucchini stew – creamy and absolutely delicious? Yes, this is it! Gluten-free, dairy-free, sugar-free, and diet-friendly. Thanks to the rice cooking cream, it has a slightly sweet flavor that pairs perfectly with dill – or with wild garlic, if it’s in season.
I love having it for dinner too, because it’s so light. You can also enjoy it with a slice of whole grain bread if you want some slow-digesting carbs on the side. I usually do – and it’s perfect for scooping up every last bit of this tasty stew. Although, to be honest, it’s not really a “stew” in the traditional sense. With its creamy texture, I’d rather call it a zucchini ragout.
Vegan zucchini stew
Gluten-free, dairy-free, sugar-free
Ingredients
- 3 (580 g) zucchini
- 1 red onion
- 1 tablespoon olive oil for sautéing
- 1 tablespoon oat flour or rice flour
- salt
- ground black pepper
- 250 ml Alpro cooking rice
If it's in season:
- 1/2 bunch (50 g) fresh wild garlic
Instead of wild garlic:
- 1/2 bunch fresh dill
Instructions
- Finely chop the onion. Set aside.
- Clean the wild garlic, cut off the ends, and chop it up. Set aside.
- Wash the zucchini, cut off both ends, and dice. Set aside.
- Heat olive oil in a deep frying pan, add the onion and sauté until translucent. Add the zucchini, season with salt and pepper, and fry the zucchini while stirring.
- If there is no juice, add the flour. Stir and fry lightly with the flour. Pour in the rice cooking cream and stir until thickened. If it is too thick, add water.When it is creamy enough, add the wild garlic (if in season) or, if you are not using wild garlic, add the fresh, finely chopped dill. Bring to a boil and it's ready.
Calories and macros
1 serving
Energy: 175 calories
Protein: 4 grams
Carbohydrates: 16 grams
Fat: 11 grams
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