Vegan Sauteed Rainbow Chard With Sweet Potatoes And Mushrooms Food
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
MUSHROOM AND SWEET POTATO STEW (VEGAN) RECIPE - (4.3/5)
Provided by mjensen
Number Of Ingredients 16
Steps:
- 1. Add a splash of low-sodium vegetable broth to a saucepan and saute onion and garlic until tender, a few minutes. Add carrots and mushrooms and saute a few more minutes until mushrooms are beginning to lose their moisture. 2. Add wine, rosemary, thyme, paprika, fennel, pepper and vegetable broth. Bring to a boil, then add in sweet potato. Bring to a boil, then cover and cook on medium-low heat until the sweet potatoes are fork tender, about 15 min. 3. Using a fork, mix together water and flour until no lumps remain. Slowly pour the flour mixture into the stew, stirring continually. Add in tomato paste and stir. Cook a few more minutes until tomato paste is fully dissolved and the stew thickens and is smooth. Serve topped with fresh parsley, if desired.
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