Vegan Cream Stewed Spinach with Pea Sprouts

Cream stewed spinach with pea sprouts

VEGAN CREAM STEWED SPINACH WITH SPROUTS

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Pot & Oven

Ingredients
  

  • 30 g dry peas for sprouts
  • 2 stalks fresh asparagus
  • 40 g frozen edame beans
  • 2 large handfuls of fresh spinach
  • 5 tbsp soy cream
  • 1 sprinkle of vegan cheese or yeast flakes
  • 1 tsp lime juice
  • 1 pinch pepper
  • himalayan salt to taste

Instructions
 

  • Soak the dry peas for sprouts in a clean glass of cold water. Let them soak in water for 8 hours. Once all the peas are round and smooth on the surface, they are ready to pour into your SproutPearl. The peas are ready for food after 2-3 days when the white root is 1 cm long. Rinse the pea sprouts one last time, drip off and place them ready in a bowl.
  • Rinse the spinach, thaw the edame beans in warm water and cut the asarges stalks. Put it all in a pot with the cream and bring to a light boil.
  • Stir until the spinach leaves are soft. Add lime juice, cheese / yeast flakes, salt and pepper to taste.
  • Serve it all in a nice bowl mixed with the pea sprouts on top as a garnish. Serve while the dish is warm.
BUY SEEDS FOR THE RECIPE
error: The Content of this site is Protected