Home > Recipes > Veggie > Veggiemix with pineapple and peanuts

Veggiemix with Pineapple and Peanuts

A super delicious vegetable pan for all fans of lighter cuisine. We have everything our hearts desire: zucchini, mushrooms, peppers and of course our beloved pineapple. Roasted peanuts add a salty crunch to our delicious dish.

What do we need for our Veggiemix with Pineapple and Peanuts?

FOR 2 PORTIONS

120 ml water
100 g green beans
3 g mushroom broth (granules)
40 g fresh pineapple chunks
100 g tofu
10 g fresh ginger
10 g fresh garlic cloves
20 g red onion pieces
60 g bell pepper (yellow)
2 carrots
1 chili (green, fresh or frozen)
1 hot pepper (red, long, mild)
1 zucchini (small)
2 tablespoons salted peanuts
3 tablespoons sunflower oil
1 teaspoon tapioca flour
2 tablespoons soy sauce
some parsley

How do we make our Veggiemix with Pineapple and Peanuts?

Heat the water first, dissolve the mushroom broth in it.
Cap the onionlets and garlic cloves at both ends, peel and roughly chop. Wash and peel the fresh ginger, cut it into thin slices and chop them into small cubes.
Cut chilli in fine rings and the veggies in bite-sized pieces. Diece the tofu.
Mix the soy sauce with the mushroom liquid and the tapioca flour and have the sauce ready.
Then heat the sunflower oil in a sufficiently large pan. Add the pineapple pieces and caramelize them a bit. Then add the onions and garlic cloves and stir-fry until the onions are translucent. Add the tofu, the veggies and chili and stir-fry for 3 minutes. Turn down heat and deglaze with sauce.
Finally, garnish with the peanuts and the parsley in the pan and enjoy!

We love this dish both as a main course or as a side that is full of vitamins and flavour. And the best thing about it: We can fully vary the veggies in this delicious recipe. We just chop of what we like best. Yummy!