Vegan Sugar Snap Peas And Mushrooms Recipe

About this recipe

A quick and flavorful vegan dish featuring tender sugar snap peas and savory mushrooms, perfect for a satisfying dinner. This recipe is simple to prepare and packed with plant-based goodness.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 50G Pepper Black Ground BWFO
• 1.5 kg Green Fine Beans 1X1.5Kg
• 250Ml Ktc Coconut Oil 250ml
• - Jalpur Fresh Peas - (Garden Peas)
• - Tata Salt
• 200G All Things Butter Unsalted Butter

Instructions

1. 1. Bring a pot of salted water to a boil and cook 250 g of sugar snap peas for 5 minutes until tender-crisp. Drain and set aside.
2. 2. Slice 250 g of mushrooms into thin pieces.
3. 3. Heat 1 tablespoon of olive oil and 1 tablespoon of vegan butter in a large frying pan over medium-high heat.
4. 4. Add the sliced mushrooms to the pan and cook for 10 to 12 minutes, stirring occasionally, until they are soft and any liquid has evaporated.
5. 5. Add the cooked sugar snap peas, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the pan. Stir and cook for 2 to 3 minutes until heated through.
6. 6. Serve the dish warm as a delightful vegan dinner option.