| 14 | 8 | 251 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 3 min | 5 min | 4 |
| 1 tbsp | Coconut oil |
| 1/4 cup | White onion (Sliced) |
| 2 clove(s) | Garlic (chopped) |
| 1 cup | Fennel fronds (sliced fennel bulb and fronds) |
| 1 cup | Broccoli florets |
| 3 small | Carrots (Peeled and sliced) |
| 4 root | Celery root, celeriac (stalk celery sliced) |
| 8 mushroom(s) | Shiitake mushroom, dried (Sliced) |
| 1 medium fruit (6cm dia) | Tangerine (mandarin), raw ((thinly slice the peel)) |
| 1/2 cup | Vegetable stock/broth, low sodium |
| 1 tsp, minced | Red chili pepper (also chile or chilli) |
| 1 tsp | Sesame seeds |
| 1/2 cup | Cilantro (coriander) |
| 1 tsp | Liquid aminos (To taste) |
1. Heat oil in a large skillet over medium-high heat
2. Add garlic and onions and sauté until onions are transparent
3. Add fennel, broccoli, celery, carrot, mushroom and orange peel. Reduce heat and cover for 3-5 minutes
4. Blend the peeled orange, vegetable broth, chili and pepper until smooth. Add Bragg's Liquid Aminos to
taste.
5. Add liquid to the vegetables and heat on high until liquid just starts to bubble
6. Remove from heat and mix in the sesame seeds and cilantro
7. Serve over ½ cup brown rice or quinoa on a plate that makes you smile!
| Fruit | 0.3 |
| Vegetables | 9.2 |
