Fried Vegetables in a Pan

Pan-fried vegetable mixture as a wonderful vegan and gluten-free addition to any meal

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 3Serving/Unit


Onion, 2 large units
cut into strips
Olive oil, 3 tablespoons
for frying - or grape seed oil
Champignon mushroom, 200 g
white and cut into cubes
Red pepper, 1 large unit
cut into strips
Yellow pepper, 1 medium unit
cut into strips
Carrot, 1 large unit
without peel, cut into sticks
Soy sauce, 2 tablespoons
organic and gluten-free
Black pepper, 1/2 flat teaspoon
coarsely ground - to taste
Sea salt, 1/4 flat teaspoon
to taste
Chili flakes, 1 pinch
optional (for those who like a little spice)
Frozen pea, 1 cup
Frozen corn kernels, 1 cup


1. In a wide pan with a lid, fry the onions in oil until they soften slightly.
2. Add the rest of the vegetables and continue to fry with the lid closed for about 15 minutes on low heat.
3. Add the soy sauce and spices to the vegetables, and mix.
4. Add the cooked pea and corn to the pan, mix and fry for about 5 minutes with the lid closed.
5. Mix gently, transfer to a serving dish and serve hot.
6. Bon appetite (:
Nutritional Values Serving/Unit 100 Grams
Calories 358 cal 58 cal
Proteins 11 g 2 g
Carbohydrates 59 g 10 g
Fat 11 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Fried Vegetables in a Pan
Quick serving of fried vegetables