Vegan Creole-Style Vegetable Medley Recipe

About this recipe

A hearty and flavorful vegan dish inspired by Creole cuisine, featuring a medley of vegetables in a rich, spiced tomato sauce served over rice. Perfect for a satisfying dinner.

Ingredients

• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Celery
• 25 g Parsley
• 500 G Kinwaaquinoa
• 100 g Catch Black Pepper Powder
• 10 g Fresh Thyme
• 80 g Urban Platter Cayenne Pepper Powder
• 50 g Zoff Premium Indian Bay Leaf
• 1 kg Whole Farm Brown Sugar
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of diced onion, 2 diced green peppers, and 2 minced garlic cloves. Sauté until softened, about 5 minutes.
2. 2. Stir in 1/4 teaspoon of ground pepper, 1/2 teaspoon of thyme, 1/4 teaspoon of cayenne pepper, 1 bay leaf, 1 teaspoon of brown sugar, and 1/2 teaspoon of salt. Mix well to coat the vegetables with the spices.
3. 3. Add 2 diced tomatoes to the skillet and reduce the heat to low. Simmer for 30 minutes, stirring occasionally, until the sauce thickens.
4. 4. Stir in 1 1/2 cups of sliced mushrooms and 1/2 cup of diced celery. Cook for an additional 5 minutes until the vegetables are tender.
5. 5. Add 3 tablespoons of chopped parsley and stir to combine. Remove the bay leaf before serving.
6. 6. Serve the vegetable medley over 2 cups of cooked quinoa for a complete and satisfying meal.