Vegan Bell Pepper And Mushroom Sauté Recipe

About this recipe

A hearty and flavorful vegan dish featuring sautéed bell peppers, mushrooms, and a rich tomato-based sauce. Perfect for a satisfying dinner.

Ingredients

• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 25 g Parsley
• 35 g On1Y Grinder Italian Seasoning Flakes
• 1 ltr Real Fruit Power Tomato Juice
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Heat a large frying pan over medium heat and add 2 tablespoons of olive oil.
2. 2. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
3. 3. Add 2 diced bell peppers, 1 cup of sliced mushrooms, and 2 tablespoons of chopped parsley to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4. Sprinkle 1 tablespoon of Italian seasoning and 1 teaspoon of salt over the vegetables. Stir well to combine.
5. 5. Pour in 6 ounces of tomato juice and reduce the heat to low. Simmer the mixture for 10-12 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened.
6. 6. Taste and adjust seasoning if needed. Serve hot as a main dish or over rice, quinoa, or pasta.