Vegan Mexican Style Bell Peppers & Stir Fry Zucchini
Ingredients
- Olive Oil
- Black Pepper (To taste)
- 1 Onion (Medium, Chopped)
- 2 Green Point Bell Peppers (Sliced)
- 200 milliliters Coconut Milk
- 50 milliliters Vegetables Broth
- 2 cloves Garlic (Chopped)
- 1 can Corn (Chopped)
- Black Pepper (To taste)
- Olive Oil
- 1 Onion (Chopped)
- 2 cloves Garlic (Chopped)
- 3 Zucchinis (Sliced)
- 2 Tomatoes (Chopped)
- 50 milliliters Vegetables Broth
- Cilantro (Optional)
Mexican Style Pepper
Stir Fry Zucchini
Instructions
- Start by heating up a pan and add the olive oil.
- Sauté the onion.
- Add the green point pepper and sauté for a minute.
- 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.
- Add the corn and let simmer for 5 more minutes.
- Sauté the onion and the garlic in a pan with olive oil.
- Once the onion and the garlic are caramelized, add the bell peppers and 2 minutes later the zucchinis and tomatoes.
- Cook
Now add some black pepper to taste, 50 ml of vegetable both and let simmer for 10 minutes.
- If you like cilantro, go ahead and add it at the end.
Mexican Style Pepper
Stir Fry Zucchini
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