5 spears white asparagus
5 large mushrooms
5 tomatoes
1 onion
200 g cauliflower rice(You can also find the recipe here in my blog - category vegan or vegan strict phase)
200 ml almond milk
1 tsp coconut oil
salt and pepper
Wash the asparagus peel and remove the ends.
Clean the mushrooms and cut them into eighths
Gently fry both together with the coconut oil in a pan.
In the meantime, wash the tomatoes, remove the green stalk and cut into eighths. Peel the onions and cut them into small cubes. Once the asparagus is al dente, add the onions and tomatoes, sauté briefly, add the cauliflower rice, also sauté briefly and deglaze with the almond milk.
Let everything simmer slowly. Season with salt and pepper
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