Herbal Vegan Delight
Introduction
Welcome to an enchanting herbal dinner that encapsulates the warmth and uniqueness of plant-based cuisine. This recipe is designed to delight your senses and introduce a new favorite to your culinary repertoire. Featuring a blend of aromatic herbs and wholesome vegan ingredients, this dish is not only delicious but also beautifully balanced in nutrition.
Ingredients
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 carrot, diced
- 1 red bell pepper, diced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh rosemary, minced
- 2 tbsp nutritional yeast
Instructions
- Rinse the quinoa under cold water until the water runs clear.
- In a medium pot, bring the vegetable broth to a boil and add the quinoa. Reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until they are soft and translucent.
- Add the zucchini, carrot, and red bell pepper to the skillet. Cook for about 10 minutes, or until the vegetables are tender.
- Stir in the basil, oregano, thyme, salt, and pepper.
- Fluff the cooked quinoa with a fork and mix it into the skillet with the vegetables.
- Remove from heat and stir in the parsley, rosemary, and nutritional yeast until well combined.
- Serve warm and enjoy!
Enjoy this heartwarming dish, perfect for a cozy evening or a special gathering. Its rich flavors and herbal notes are sure to make it a cherished addition to your vegan meal rotation.
Hiroshi
| Nutritionfacts | Calories: 200 per serving, Fat: 5g, Carbohydrates: 30g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include garlic and yeast |