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Garlic Butter Coconut Lime Veggie Skillet

  • Author: Liv B
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x


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)


  1. In a medium/large skillet over medium heat, add vegan butter. When sizzling, add the garlic and ginger and cook 3 minutes.
  2. 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.
  3. Add coconut milk, soy sauce, brown sugar, lime juice, a pinch of salt and red pepper flakes. Stir to combine.
  4. Bring to a gentle simmer and cook a few minutes, stirring occasionally.
  5. Remove form heat and serve over rice, noodles, quinoa etc. Serve with vegan protein if desired! I also like to serve with lime wedges.

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