Two simple vegan recipes that go great with some rice and roasted chickpeas or as filling for some taco’s. The Mexican style pepper are so easy but wow, are they good ????. Same goes for our mix of zucchini with tomatoes, ohh!
For the roasted chickpeas we use chipotle sauce. Hands down the best Mexican sauce out there, you can get it here:
If you don’t like chipotle that much you could also replace it with the hot of your liking, for example sriracha.
Do you prefer to not have your food spicy? No worries! You can use regular tomato paste or ketchup too.
Vegan Mexican Style Bell Peppers & Stir Fry Zucchini
Ingredients
Mexican Style Pepper
Stir Fry Zucchini
Instructions
Mexican Style Pepper
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Start by heating up a pan and add the olive oil.
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Sauté the onion.
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Add the green point pepper and sauté for a minute.
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Cook
Add the vegetable broth, the coconut milk, the garlic and some black pepper.
Put the lid on and let simmer for approximately 10 minutes.
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Add the corn and let simmer for 5 more minutes.
Stir Fry Zucchini
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Sauté the onion and the garlic in a pan with olive oil.
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Once the onion and the garlic are caramelized, add the bell peppers and 2 minutes later the zucchinis and tomatoes.
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Cook
Now add some black pepper to taste, 50 ml of vegetable both and let simmer for 10 minutes.
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If you like cilantro, go ahead and add it at the end.
