Stewed cucumber and beet

Ingredients

• 1 small cucumber
• 12 slices cooked beet
• 1 shallot
• 30 g vegan butter
• 140 ml water
• Pepper
• Salt

Missing an ingredient?

• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Slice the cucumber and beet and fry them separately, each in half the vegan butter, for about 5 minutes.
2. Put them together in a pot with the finely chopped shallot, salt, pepper and water, and stew over low heat for half an hour.

Nutrition facts

Approximate, per serving (about 330 g). Calculated with data from USDA FoodData Central.