Vegan Skillet Supper Recipe

About this recipe

A hearty and satisfying vegan dinner featuring sautéed plant-based crumbles, fresh vegetables, and simple seasonings, all cooked together in one skillet.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Unit Organic Cabbage White 1 Unit
• 1 stick Organic Celery Stick
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G Mixed Wild Mushrooms, 500G
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the plant-based crumbles and diced onion. Cook for 5-7 minutes, stirring occasionally, until the crumbles are browned and the onion is softened.
2. 2. Add the diced potatoes, shredded cabbage, and chopped celery to the skillet. Stir well to combine with the crumbles and onion.
3. 3. Season the mixture with salt and pepper to taste. Add 1/2 cup of water to the skillet to help steam the vegetables.
4. 4. Cover the skillet with a lid and reduce the heat to low. Let the mixture simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
5. 5. Remove the lid and cook for an additional 2-3 minutes to allow any excess liquid to evaporate. Serve hot and enjoy your vegan skillet supper.