Herbed Vegan Vegetable Medley Recipe

About this recipe

A delightful vegan dinner option featuring a medley of carrots, green beans, and mushrooms, infused with thyme and cooked to perfection in plant-based butter.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1.5 kg Green Fine Beans 1X1.5Kg
• - Cooks & Co Sliced Mushrooms
• 250Ml Ktc Coconut Oil 250ml
• - Tata Salt

Instructions

1. 1. Melt 3 tablespoons of vegan butter in a large skillet over medium heat.
2. 2. Add 1/2 teaspoon of and 1 teaspoon of salt to the melted butter, stirring to combine.
3. 3. Add 1/2 pound of sliced carrots, 1/2 pound of trimmed green beans, and 1/4 pound of sliced mushrooms to the skillet. Stir well to coat the vegetables in the seasoned butter.
4. 4. Cover the skillet with a lid and cook the vegetables over medium heat for 15 minutes, stirring occasionally to ensure even cooking.
5. 5. Remove the lid and cook for an additional 2-3 minutes to allow any excess moisture to evaporate. Serve warm as a satisfying dinner side or main dish.