Sauteed Veggies Appetizer
Yet another vegan deliciousness, sauteed veggies such as: cabbage, mushrooms, peppers, beans. Of course, made on quick hand. My regular cooking is always on quick hand, and mostly with anything I’d have on hand.
So, I had a small head of cabbage sitting in my fridge for over a week. Couldn’t find time to cook another one of my favorites: borscht. Then , I bought mushrooms for frying with young potatoes. Ran out of potatoes already. Knowing I’ll be wasting the veggies if I don’t come up with a quick meal idea, made me think of sautéeing all together and here we are, with another healthy vegan meal to add to lent menu.
The dish came out incredibly delicious and would love to hear your feedback after you give it a try.
Recipe will serve 3-4 people
1 small (about 1 ½ lbs) cabbage head, sliced into ¾” strips
1 medium onion, finely chopped
3 tbs olive oil
4-5 garlic cloves
1 (220 g) package white mushrooms, sliced to halves
7-8 mini bell peppers, remove the stems
1 can red kidney beans
⅓ tsp ground black pepper
½ tsp turmeric
⅓ tsp turmeric
¼ tsp cayenne or crushed red chili pepper
1tbs red pepper paste, I have a tutorial on my YouTube
⅓ cup salsa or tomato sauce
Salt to taste
Freshly chopped parsley and cilantro, 1-2 tbs each
Sauté onions with oil.
Add cabbage, cook covered, on low heat 5-7 minutes, stir occasionally
Add in mushrooms, peppers, garlic, cook over medium heat another 5-7 minutes
Add the rest of ingredients: salsa, pepper paste, beans, seasonings
Stir thoroughly, turn off the heat and allow to set 15-20 minutes
Enjoy your Sauteed Veggies warm or cold, makes a great lavash or peta wrap
Bon appetite !