An easy, throw-it-together vegan dish! Serve it as a side or on top of toast or cooked rice. You could also add a protein (such as chickpeas or tempeh) and make it a main course!
Suggested Tools: large skillet, strainer, knife, rubber or bamboo stirring spatula
1 red pepper, sliced
1 green pepper, sliced
1 zucchini, sliced and diced into 1/2 to 1 inch pieces (see the photos in this post of the pre-cooked veggies for a cutting reference)
1 small to medium onion, sliced
1 small can water chestnuts (I used a can that was 8 oz but 4.9 oz drained) You could use mushrooms in lieu of the water chestnuts if your prefer.
2 teaspoons thyme
2 teaspoons high heat oil, divided (I used Kirkland Signature Extra Virgin Olive Oil from Costco)
1 teaspoon vegan butter, optional (I used Earth Balance Organic Whipped Buttery Spread
salt and pepper, to taste
Slice and dice all the vegetables (peppers, zucchini and onion). Drain and rinse the water chestnuts (or mushrooms if using them). Set aside.
Heat the oil in a large skillet on medium heat
Stir fry the onions in the heated oil for approximately 3 minutes, or until they slightly soften. Stir frequently.
Add the peppers, zucchini, chestnuts, and thyme.
Stir fry (stirring frequently) for approximately 10 minutes, or until all the vegetables soften.
Remove from heat. Add in the optional 1 teaspoon of vegan butter (for extra flavor) if desired. Stir to coat.
Sprinkle with a touch of salt and pepper (to your taste liking), eat and enjoy!
Tips and Tricks:
Don’t like thyme? Try oregano or your favorite seasoning instead!
Serve it as a side or on top of toast or cooked rice. You could also add a protein (such as chickpeas or tempeh) and make it a main course!