Buckwheat Broccoli Carrot Pan

(112 votes)
Total Time Icon
Total time: 1 hour 10 min
Preparation Time Icon
Prep time: 1 hour 10 min
Yield Icon
Enough for 1 person

🍓 Ingredients

8 tablespoons Buckwheat cooked
1 medium-sized Carrot
1/2 bunch Spring onions
1 shot Oil
1/2 Broccoli
1 shot Vegetable cream (vegetable cream cuisine)
1 shot Tamari sauce
1 shot Soy sauce

🍽 Instructions

Ideally, you will have some cooked buckwheat left over.

If not, you need to cook it first. Therefore, cook about 50 g according to package directions.

Finely slice the spring onions, as well as the carrot.

Divide the broccoli into small florets. In a pan that fits a lid, heat the oil. Add the scallions and, after about 1 minute, the carrots. Put the lid on and let it simmer for a few minutes. Then add the ‘cream’ and Asian sauces. Pour in the broccoli.

Put lid on again and let cook until desired doneness at reduced heat. Season to taste.

📊 Nutrition Facts

Nutritional values per serving:

155 g
43 g
186 g

📝 Recipe Overview

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