Vegan vegetable dish with Romanesco, pepper and pumpkin from Stefano Vicinoadio can be prepared in 15 minutes. You make this dish with ORAC botanico-mix & Red palm oil from Amanprana. This recipe from the Belgian kitchen is delicious as . It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.

Ingredients for vegan vegetable dish with romanesco, pepper and pumpkin

  • 2 large Romanescos
  • 3 carrots
  • 1 Yellow pepper
  • 1 Red bell pepper
  • 200 g Pattison pumpkin
  • 4 cloves of garlic
  • Fresh Rosemary
  • 2tsp Fleur de Sel
  • Fresh thyme
  • Spice mix (Amanprana ORAC Botanico Mix)
  • Red palm oil

Preparation of vegan vegetable dish with romanesco, pepper and pumpkin

Boil water in a large sauce pan and generously add Fleur de Sel. Meantime clean the Romanescos and remove the florets from the stem. Clean the peppers and cut in strips. Do the same with the other vegetables. Also cut the Pattison pumpkin in strips. Then cook the prepared vegetables for 3 minutes. Remove from the water and set aside to cool.Peel and chop up the garlic cloves. Heat the red palm oil in a pan and slightly fry the garlic. Add the vegetables and fry briefly. Turn down the heat and add thyme, rosemary and the spice mix. Stir well and serve at once. Enjoy!

Stefano Vicinoadio

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.