Ingredients

  • Prep: 25 min
  • Cook: 15 min
  • Total: 40 min

Vegetables

12
oz
zucchini
8¾
oz
fennel
5¼
oz
bell pepper
2
red onions

rice

5
fl oz
coconut milk
5¼
oz
basmati rice
5
fl oz
water
½
tsp
salt

Marinade

⅔
oz
ginger
1
garlic clove
2
tbsp
water
1⅓
fl oz
soy sauce
⅔
fl oz
sweet chili sauce
2
tsp
agave syrup

Topping

1
oz
cashews
Ingredients for the fennel stir-fry on a board, seen from above
Step 1
8¾
oz
fennel
2
red onions
12
oz
zucchini
5¼
oz
bell pepper
⅔
oz
ginger
1
garlic clove
1
oz
cashews

Prepare the ingredients:

  • Cut the fennel and onions into half moons.
  • Dice the zucchini, bell pepper, ginger and garlic.
  • Crush the cashews in a mortar or chop them with a knife and toast them in a non-stick pan without oil.
Ingredients for the vegan fennel stir-fry, chopped
Step 2
All ingredients for the marinade (see above).
  • Stir together all the ingredients for the marinade.

Note: the ginger and garlic were diced in step 1.

Marinade mixed in a small bowl
Step 3
5¼
oz
basmati rice
5
fl oz
coconut milk
5
fl oz
water
½
tsp
salt
  • Rinse the rice in a sieve under running water.
  • Bring the coconut milk and water to a boil in a pot. Salt to taste. Add the rice.
  • Simmer for 10 min (for basmati rice), then let it rest for 10 min.
Cooking rice in a pot
Step 4
8¾
oz
fennel
12
oz
zucchini
2
red onions
5¼
oz
bell pepper
  • Sear the vegetables over high heat and deglaze with the sauce.
  • Season with salt and pepper.
  • Serve on a plate with the rice and sprinkle with the cashews.
  • If you have an Asian grocery store nearby, chopped Thai basil makes a great topping.
Vegetables being fried in a pan
Vegan fennel stir-fry served in a bowl on a table, teaser

Season

Season: July to September
  • fennel: June to October
  • bell pepper: July to September
  • zucchini: June to September

Only main ingredients of 100 g or more, or a whole piece, count. Spices and small amounts are left out.

Nutrition

estimated per serving

  • 679kcal
  • 17.1 gProtein
  • 94.2 gCarbs
  • 23.9 gFat

Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.

Cost Test phase

estimated per serving

about €2.40

What goes into the price

  • zucchini€0.44
  • fennel€0.44
  • bell pepper€0.30
  • cashews€0.26
  • coconut milk€0.24
  • basmati rice€0.23
  • soy sauce€0.12
  • red onions€0.10
  • agave syrup€0.08
  • sweet chili sauce€0.08
  • ginger€0.06
  • garlic clove€0.01

Total €2.36 per serving, rounded to about €2.40. Not counted: water, salt.

This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.

My tips:

Instead of whole cashews, you can use cashew pieces. They're much cheaper and taste 100% the same as "regular" cashews.

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