We have been cooking up a storm lately here in the Liv B kitchen. Its been grey, raining and gloomy and we have been creating so many yummy comfort food recipes! We have an all-star lineup ready for your holiday baking and cooking needs, and I can’t wait to share the recipes with you!
But today, I was really not feeling the golden brown, bread/baked goods/pasta vibe. I wanted something fresh, crisp and flavourful (but still warm and cozy). So, I came up with this amazing veggie stir fry with a tangy garlic coconut broth. Best served over rice but noodles or quinoa would be amazing as well! I had this for lunch with just the veggies and rice. It doesn’t have much protein, but I wanted something a bit lighter so I was okay with that. However, feel free to add cubed tofu, vegan chick’n or any other protein source you’re craving!
Want to hear a secret? I snagged this skillet at my local thrift store for $14.99. Normally a cast iron skillet will set you back quite a pretty penny, but I was so excited to find this one in fairly good condition! I just found a Youtube video on how to restore and season a cast iron pan (it was so easy!!) and now its ready for cooking, baking and being a gorgeous food prop.
I know you’ll love this recipe, definitely try it out and leave a rating and review below!Print
Garlic Butter Coconut Lime Veggie Skillet
- Total Time: 30 minutes
- Yield: 2-3 servings
Fresh and frozen veggies are great in this flavourful, tangy garlic butter brothy stir fry.
- 2 tbsp vegan butter
- 2 cloves garlic
- 1 inch fresh ginger, peeled and minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 cups mixed veggies (I used frozen carrots & cauliflower)
- 1 cup packed finely chopped kale
- 1 can full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp brown sugar or maple syrup
- 1/2 lime
- salt to taste
- 1/2 tsp red pepper flakes
- cooked rice, for serving (if desired)
- In a medium/large skillet over medium heat, add vegan butter. When sizzling, add the garlic and ginger and cook 3 minutes.
- Add the bell pepper, broccoli and frozen veggies. Cook 5 minutes or until veggies start to soften slightly. Add the kale and cook 1 minute, stirring constantly to wilt.
- Add coconut milk, soy sauce, brown sugar, lime juice, a pinch of salt and red pepper flakes. Stir to combine.
- Bring to a gentle simmer and cook a few minutes, stirring occasionally.
- Remove form heat and serve over rice, noodles, quinoa etc. Serve with vegan protein if desired! I also like to serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
This was so delicious and super simple to make! I did make some slight adjustments: I used ground ginger instead of fresh, I skipped the frozen veggies and added carrots, mushrooms, and chickpeas for added protein. I also added a few teaspoons of Sriracha at the end because I wanted more spice! It turned out amazing. Liv’s recipes are always so easy to adapt to your liking, which is one of the many things I love about them!
This was so easy and so tasty! I made it for dinner this evening, pretty much as the recipe reads..
I will be making again.
With all the chopping, this will certainly take more than 5 minutes prep time. Please change it for the sake of people who don’t read all the way through before they start. Recipe looks great, though, and I am going to try it.
I made this for a party, and everyone thought it was delicious, thank you! But it did take me all morning to chop all the vegetables. Certainly not 10 minutes prep time.