for 2 people

Stew

1 tbsp	olive oil
2	red onions, cut into wedges
1	garlic clove, squeezed
200 g	carrots, cut into sticks approx. 1 cm thick
230 g	vegan mince
15 g	ginger, finely grated
3 dl	vegetable bouillon
1 ½ tbsp	cashew cream
1 tbsp	vinegar
	salt and pepper to taste

How it's done

Stew

Heat the oil in a pan. Add the onions and garlic, sauté for approx. 2 mins. Add the carrots, vegan mince and ginger, cook for approx. 2 mins. Pour in the stock, bring to the boil, simmer for approx. 10 mins. Mix in cashews and vinegar, season, serve.

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