Posts Tagged ‘Vegan’
Sunday brunch is the best. It should be decadent; it should be soul-food. But it should also be at least a little good for you, right? This vegan stir-fry is our go-to (and not just for brunch): it’s simple, it requires hardly any seasoning, it makes the kitchen smell amazing, and it’s delicious and hearty.
Pan-fried sweet potatoes with jalapeño, red pepper, onion, and mushrooms
3 sweet potatoes, cubed
1 sweet onion, diced
1 large red pepper, cubed
1 jalapeño, diced, seeds (mostly) removed
1 package mushrooms, chopped
Dash of red wine
Salt, pepper, and hot sauce to taste
Heat 2-3 tablespoons canola oil in a large frying pan. Fry sweet potatoes over medium-low heat, covered, stirring occasionally, until tender. Meanwhile, caramelize the onions in another pan in 2-3 tablespoons of oil with a splash of red wine. When sweet potatoes are ready, transfer them into a bowl with slotted spoon, leaving oil in pan. In that same pan, sauté red pepper and jalapeño until the edges are slightly blackened. When onions are ready, transfer them into the same bowl with a slotted spoon, leaving oil in pan. Sauté mushrooms in that pan until they are browned. When the peppers and mushrooms are done, use the slotted spoon the transfer them to the bowl and toss all ingredients. Season with sea salt, freshly ground pepper, and a dash of hot sauce. Bon appetit!