This dish can be made with any combination of vegetables and meats and is very refreshing served as a vegan dish, even without tofu. The leftovers can be made into a Bonnie’s Winter Vegetable Frittata the next day!
Red bell pepper
Snow peas (chopped)
Rice or quinoa
Bragg liquid soy seasoning
2 tablespoons olive oil
3 tablespoons water
1 Red chili pepper
Sea salt and pepper to taste
Chicken, beef or tofu (optional)
1. Saute onions and garlic in olive oil for 2 minutes on med-high heat. Add celery and saute for 2 more minutes.
2. Add chopped broccoli, cauliflower, carrots, and the 3 tablespoons of water and grill on med-high heat for 5 minutes.
3. Add remaining ingredients, including any desired meat or tofu, and season with Bragg liquid seasoning, salt, pepper, and chili peppers.
4. Serve over rice or quinoa.