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

Ingredients

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
cooked
Frozen corn kernels, 1 cup
cooked

Preparation

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 (:
Vegan Frying Vegan and Gluten Free Vegan Children Recipes Vegetables Vegan Mixed Vegetable Cooked Vegetables Onion Olive Oil Mushrooms Champignon Mushrooms Red Pepper Yellow Pepper Carrot With Vegan Soy Sauce Black Pepper Ground Chili Pepper Pea Corn Healthy Vegan Additions Hot Vegan Additions Vegan Easy Additions Vegan Lunch Additions Vegan Meal Additions Vegan and Quick Show more
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