Simple to prepare and easy to adapt. Green peas are a great source of vegan protein, and zucchini makes an excellent companion. The third vegetable should be dense and flavorful. In this recipe, I’ve used something new — salted young jackfruit! I always encourage trying something different. Of course, it can be substituted with artichoke hearts, sweet corn, oyster mushrooms, or eggplant.
- 200 g green peas (fresh or frozen)
- a generous handful of mushrooms, artichokes, fresh/frozen corn or baby corn, or as in this recipe, salted tropical jackfruit (dense vegetables that cook quickly)
- 1 zucchini
- salt
- dried basil
- olive oil
- dried chili
- to choose from nut milk or 2 tbsp. nutritional yeast
Heat olive oil in a pan, then add 1 tsp dried basil and a pinch of chili. Let the spices heat in the oil to release their flavors, but do not let them burn. Add the sliced zucchini and green peas, and cook for 5–6 minutes, stirring occasionally. Add your third dense vegetable — jackfruit worked wonderfully here, but oyster mushrooms would be a great base option. Season with salt and cook for another 3–5 minutes. Before serving, finish with a drizzle of nut milk or a sprinkle of nutritional yeast. The consistency should resemble a curry or a very thick soup.
Heat olive oil in a pan, then add 1 tsp dried basil and a pinch of chili. Let the spices heat in the oil to release their flavors, but do not let them burn. Add the sliced zucchini and green peas, and cook for 5–6 minutes, stirring occasionally. Add your third dense vegetable — jackfruit worked wonderfully here, but oyster mushrooms would be a great base option. Season with salt and cook for another 3–5 minutes. Before serving, finish with a drizzle of nut milk or a sprinkle of nutritional yeast. The consistency should resemble a curry or a very thick soup.
