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Vegetable big pan with mustard sauce

Vegetable big pan with mustard sauce

Here is a yummy recipe for a light and healthy dinner. The big pan of vegetables is a dish rich in fibers, especially inulin, that is a soluble fiber that acts as a prebiotic by stimulating the growth of the good bacteria of the gut. A gut that is working properly isn’t just the basis for a good digestion but also for the correct and efficient functioning of the immune system, counteracts chronic inflammations and overweight. In addition to this, the recipe brings also antioxidants, proteins and mineral salts, it is diuretic and helps counteract water retention.


300 grams of spinach
300 grams of Brussel sprouts
400 grams of Jerusalem artichokes
1 shallot
1 ladle of vegetable broth
100 grams of tofu
1 tablespoon of mustard
1 teaspoon of tahin sauce
1 tablespoon of tamari sauce
1/2 teaspoon of curry
Sea salt
Extra virgin olive oil
Rinse the spinach leaves and put them in a pot without squeezing them. Cook the spinach for a minute, then take it from the pot, let cool down a bit, squeeze and cut into pieces. Remove the external leaves of the Brussel sprouts and steam them for 6-7 minutes. Slice the shallot, peel the Jerusalem artichokes and cut them into slices. Cook, in a frying pan, the shallot and the Jerusalem artichokes with a little olive oil and a ladle of broth, stir and let cook for 20 minutes. Add the spinach and the Brussel sprouts. Stir and cook for 5 minutes. In another bowl cook the tofu for a minute in boiling water. Drain the tofu and blend it in a blender together with tamari sauce, curry, tahin and mustard. Add a little water to give creaminess. Serve the vegetable big pan with the sauce.
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