With a vegan potato and vegetable stir-fry, there is a delicious dish on the table at any time of the year. Depending on the season, you can add other local vegetables to the potatoes. Here you will find the recipe and inspiration for every season.
This autumnal and wintery potato and vegetable pan is quick to prepare. It does not contain any animal products – instead, legumes provide a portion of vegetable protein. If you don’t have chickpeas on hand, you can also use sweet lupins, kidney beans, kidney beans or lentils.
If possible, make sure to buy the ingredients for the potato and vegetable pan in organic quality. This is particularly important for potatoes, since conventional agriculture relies heavily on toxic chemicals in potato cultivation. By opting for organic ingredients instead, you can support more sustainable agriculture that does not use synthetic chemical pesticides that can harm the environment, animals and people. Seals such as Bioland, Naturland or Demeter offer you orientation when shopping.
Recipe for the potato and vegetable pan
Ingredients:
500 g potatoes
3carrots
250 g Brussels sprouts
3onions
2 clove(s) garlic
2 sprigs of thyme
2 tablespoons frying oil
150g jarred chickpeas
2 tablespoons vegan cream cheese or almond butter
salt and pepper
Directions:
Wash the potatoes and carrots that are as small as possible and rub them thoroughly with a kitchen towel if necessary. Wash the Brussels sprouts as well, removing any dry or brown leaves.
Halve the potatoes, thinly slice the carrots and halve the Brussels sprouts.
Peel the onion and the garlic cloves. Quarter the onions and finely chop the garlic.
Wash the thyme and shake dry. Pluck the leaves from the branch and roughly chop them.
Bring salted water to a boil in a saucepan. Cook the potatoes in it for about ten minutes and then drain them.
Heat the oil in a pan. Sauté the onions and garlic in it until translucent. Then add the remaining vegetables and the pre-cooked potatoes. Fry everything for about five minutes.
Now add the thyme leaves and the drained chickpeas. Sauté everything for another three minutes.
Finally stir in the vegan cream cheese or almond butter and season the potato and vegetable pan with salt and pepper.
This is how you prepare the potato and vegetable pan seasonally and regionally
You can get regional potatoes all year round. Potatoes from local cultivation are available as stock from November to May, and fresh from the field from June to October.
Together with other seasonal vegetables, you can use them to prepare a delicious vegan potato and vegetable pan that is suitable for every season:
Combine the potatoes with asparagus and kohlrabi in spring, for example.
In summer you can use peppers, tomatoes and zucchini for a Mediterranean potato and vegetable pan.
When autumn comes, mushrooms and squash go well with potatoes.
Winter is when root and tuber vegetables like beets, parsnips and parsley root are in season.
