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Steamed vegetables with almond sauce

Vegetables30 minutes2 people270 calories
1/52/53/54/55/5 (2 votes)
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By Mayra Fernandez Joglar

What do you think if we take care of ourselves a little before Christmas? To counteract future excesses, we have prepared steamed vegetables for you with almond sauce that does not contain cream or any other dairy.

This recipe is great because it is totally vegan, suitable for celiacs, egg and lactose intolerant. Also bring vegetables for a healthy dinner.

At home we usually prepare light dinners a base creams o vegetable soups, boiled which are also very simple and fast. In this way we control our diet and know that we are taking basic nutrients for our health at all times.

We can adjust the almond sauce to our tastes. Ideally, it should be creamy, so do not hesitate to add a little more broth or water to get the seamless texture.

In addition, this sauce is very versatile so if we have enough, we can re-use and take it with pasta, grilled chicken or boiled fish.

For this recipe of steamed vegetables with almond sauce I have used zucchini, carrot and cauliflower but you can use the vegetables that you like the most. In fact we can take advantage of and add flat or round beans, some artichokes, pumpkin or sweet potato. The more color, the more flavor.

Steamed vegetables with almond sauce

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A light dish suitable for vegans, celiacs and intolerant to eggs and lactose.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 270
  • Rations: 2
  • Cooking time:
  • Total time:

Ingredients

For the almond sauce

  • 1 / 2 cebolla
  • 1 small carrot
  • 10 g olive oil
  • 50 g of ground almonds
  • 300 g of vegetable broth

For the steamed vegetables

  • 1/2 small cauliflower
  • Carrots 2
  • 1/2 zucchini

Preparation

  1. Chop the peeled onion for 3 seconds, speed 5. We lower the pieces towards the blades and add the oil. We poach during 5 minutes, varoma temperature, speed 1.

  2. Afterward, we scrape and wash the carrot. We cut it into slices that we add to the glass. We continue poaching during 2 minutes, varoma temperature, speed 1.

  3. Next, we pour in the vegetable broth. Ensuring that the content of the glass reaches the half-liter mark. For this we can add more broth or a little water. We heat for 3 minutes, varoma temperature, speed 1.

  4. We take the opportunity to prepare the rest of the vegetables. We scrape the carrots, wash them together with the zucchini and the cauliflower florets. We cut the carrots and the zucchini on the sticks and place all the vegetables in the varoma.

  5. We put the varoma in its position and program 17 minutes, varoma temperature, speed 2.

  6. After time, we check that the vegetables are just right. We remove the varoma and also part of the broth from the glass.

  7. To finish, add the almond and cook for 2 minutes, 100º, speed 2. We crush during 30 seconds, speed 8. We check the texture of the sauce by adding part or all of the stock that we have reserved until we get the texture we want.

  8. We serve the vegetables in a platter or on plates and serve with the almond sauce.

More information - Cauliflower, pear and blue cheese cream / Pumpkin soup for diet / Boiled

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Discover other recipes of: Celiac, Healthy food, Salads and Vegetables, Lactose intolerant, Egg intolerant, Vegans

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  1.   Danyila Maria Velasquez Male said
    ago 6 years

    I love it, please more diet recipes.

    Reply to Danyila Maria Velasquez Varon
  2.   Rosa Maria Aybar Ortega said
    ago 6 years

    Please buy the almond already crushed? Or whole

    Reply to Rosa Maria Aybar Ortega
    1.    Thermomix recipes said
      ago 6 years

      Crushed. But you can buy it whole and shred at the beginning of the recipe. You withdraw it and reserve it until the moment of incorporating it.

      Respond to Thermomix Recipes
    2.    Rosa Maria Aybar Ortega said
      ago 6 years

      Thank you very much

      Reply to Rosa Maria Aybar Ortega
  3.   Veronica Fernandez Medina said
    ago 6 years

    Fabian. A steamed idea

    Reply to Veronica Fernandez Medina
  4.   Lydia said
    ago 6 years

    For the 300 of vegetable broth, how much would that be equal to a bouillon cube?

    Reply to Lydia