Note: Fall vegetables are beginning to be more available now: Brussels sprouts, carrots, winter squashes, etc. This dish uses some of these as well as end-of-summer zucchini, although delicata squash would have also been perfect. Making this medley is also a way of using up some of the vegetables in your crisper before going shopping for more veggies. I added grilled tempeh to make the dish a complete meal; without it, this is a side dish.
Utensils: Cutting board & knife, fry pan or wok, serving platter or bowl, (small grill pan if adding tempeh)
Prep Time: 20 minutes
Cooking Time: 10 minutes
Category: Vegan, Gluten Free/Sugar Free
Ingredients (Any or all or your own choices, organic when possible)
One cup soup stock
one cup washed, trimmed & thinly sliced Brussels Sprouts (I slice top to bottom)
one cup carrots, scrubbed, peeled or not, & sliced into 1/2″ rings
2 cups green beans, washed, trimmed and cut into 2 or 3 pieces
one zucchini, washed and sliced into chunks
Five spice powder or herbs of your choice
Olive oil or macadamia nut oil or sesame oil
*Optional: 1/2 pkg. tempeh cut into triangles
1. Place 1/2 the stock in the bottom of a large pan and add Brussels sprouts and carrots and cook 2-3 minutes or until they begin to soften. (The thinner you can slice these, the quicker they will cook.)
2. Add green beans and cook another 2-3 minutes, adding more stock if needed.
3. Finally, add zucchini and while that is cooking for 2-3 minutes, sprinkle in the 5-spice powder or whatever herbs you are using.
4. If you are using grilled tempeh* (See below), add this from the grill and mix into the veggies.
5. Remove from heat and add one or two tablespoons of oil for flavor. Serve on an attractive platter or in a colorful bowl.
Yield: With tempeh, serves 2 or 3 people as a main dish. As a side dish, serves about 4.
* Adding tempeh makes this a complete entree for me, so I cut the tempeh block in half, then slice it through the middle horizontally so it become to thinner pieces. I put it on my Forman Grill right after I start the veggie dish in the fry pan and after 5 minutes or so, remove, cut into bite-sized triangles and toss with some tamari soy sauce and ginger before adding it to the veggies. You are cooking the tempeh while the veggies are cooking inthe fry pan, so you only need a couple extra minutes to cut the tempeh, add the seasonings, and then add it to the main dish.Â If you don’t have tempeh (or firm tofu), feel free to add leftover cooked chicken or fish or other protein source.
Variations: Other veggies to use: leeks, delicata squash, peppers, fennel bulbs, eggplant, mushrooms, etc. Cook longer-to-cook veggies first with the Brussels sprouts & carrots (ex.peppers), then add quicker-cooking veggies at the end with zucchini (ex. sliced mushrooms).