Sweet 'N Sour Vegetable Medley Recipe

About this recipe

A delightful vegetarian dish combining sweet and tangy flavors with a medley of fresh vegetables. Perfect for a satisfying dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 100 G Jumbo Garlic 100g
• 1 Kg Tomatoes 1kg
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Silver Spoon Granulated Sugar
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• 350 Ml Tabasco Red Pepper Sauce, 350Ml

Instructions

1. 1. Heat a 10-inch skillet over medium heat and add 1 tablespoon of olive oil. Once hot, sauté 1 minced clove of garlic until fragrant, about 1 minute.
2. 2. Stir in 1 can of coconut milk, 2 cups of vegetable broth, 1 tablespoon of sugar, 3 tablespoons of vinegar, and 4 drops of red pepper sauce. Mix well until combined.
3. 3. Add 2 sliced carrots and stir. Bring the mixture to a boil, stirring frequently.
4. 4. Reduce the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, until the carrots are tender.
5. 5. Stir in 1/2 cup of frozen green peas and cook for an additional 5 minutes.
6. 6. Add 1 diced tomato and stir gently to combine. Cook for 2 more minutes.
7. 7. Serve hot, garnished with freshly chopped parsley or your favorite herbs.