Name: Garlic Butter Coconut Lime Veggie Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

Description

Fresh and frozen veggies are great in this flavourful, tangy garlic butter brothy stir fry.

Ingredients

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)

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Instructions

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