Hi all!! I hope you had a wonderful weekend. It’s Monday and I’m back with another Meatless Monday recipe for you. I recently signed up for the Vegetarian Times newsletter and this was one of their fabulous dishes. The original recipe can be found here (I modified it slightly); they have many other great recipes on their site, so be sure to check it out! This dish is super easy and tasty, just throw everything into a pan and you’re good to go. It’s very low-cal, so feel free to serve it over quinoa or rice for a complete meal.
When shopping for edamame beans, fresh is always best but it’s also not available in many places. If you buy frozen, make sure it is organic and free of GMOs. If it doesn’t say so on the package, it probably isn’t. Always read those labels!Serves 6
3 cups shelled edamame beans
3 cups corn, I used cooked corn off the cob but canned or frozen is also fine!
2 cups of mixed peppers and onions, diced
1/2 cup organic vegetable broth
2 cloves garlic, minced
2 Tbsp extra virgin olive oil
2 Tbsp fresh chopped basil
2 Tbsp fresh chopped parsley
Salt and pepper to taste
If you’re using frozen edamame, prepare according to package directions. In a large frying pan or wok, heat 2 Tbsp of olive oil. Add the peppers (I actually grilled my peppers on the BBQ first), onions and garlic and cook for a few minutes stirring frequently. Stir in the edamame, corn and vegetable broth. Cook for another few minutes. Remove from heat and stir in the basil, parsley and S&P.Serve up as is, or with your favourite side dish. Enjoy!
Nutritional Info for one serving
202 Calories, 25g Carbs, 7g Fat, 11g Protein, 86mg Sodium, 5g Sugar