Simple to cook and easy to vary. Peas are a good source of vegan protein, zucchini is a great company for him. The third vegetable must be chosen dense and with an intense flavor. In this recipe I have something new - salty young jack fruit:) I always say that it is important to try new. Of course, it can be replaced with artichoke cores, sweet corn, oyster mushrooms or eggplant.
- 200 g green peas (fresh or fresh-frozen)
- a large handful of mushrooms, or artichokes, or frozen/fresh corn/baby cob, or as I have here - salty tropical jackfruit (dense vegetables that cook quickly)
- 1 zucchini
- salt
- dried basil
- olive oil
- dry chili
- to choose from either nut milk or 2 tbsp nutritional yeast
In a frying pan, heat the olive oil, add 1 tbsp dried basil and a pinch of chilli. Let them warm up in oil so that the spices give flavor, but do not bring to smoke. Add the chopped zucchini, add the peas and cook for 5-6 minutes, stirring occasionally. Add your third dense vegetable, with jackfruit it turned out to be unusual, cool, in the basic version I would add gravy. Salt and cook for another 3-5 minutes. Before serving, fill with nut milk, or nutritional yeast. The consistency is like that of curry or super-thick soup.
In a frying pan, heat the olive oil, add 1 tbsp dried basil and a pinch of chilli. Let them warm up in oil so that the spices give flavor, but do not bring to smoke. Add the chopped zucchini, add the peas and cook for 5-6 minutes, stirring occasionally. Add your third dense vegetable, with jackfruit it turned out to be unusual, cool, in the basic version I would add gravy. Salt and cook for another 3-5 minutes. Before serving, fill with nut milk, or nutritional yeast. The consistency is like that of curry or super-thick soup.
