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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Having recently become vegan I've been struggeling to find healthy and fast recipies with everyday items you can find at any grocery store (and with out the pain of having to spend tons of money going to specialty stores to get fancy vegan products). This recipie has gotten rave reviews with my family as well as coworkers. The best part is that its very inexpensive and FULL of flavor Ingredients:
15 ounces canned black beans |
1/2 head cabbage |
1 large bell pepper |
4 sweet peppers |
1 large onion |
2 cups chopped mushrooms |
4 tablespoons dark brown sugar |
2 tablespoons olive oil |
Directions:
1. First chop all veggies. Start by sauteeing the bell pepper, sweet peppers, mushrooms and onion in olive oil on med high heat for 5-7 minutes or untill onions start to become transparent. Next add the brown sugar and stir till sugar fully melts. Now add the black beans and cabbage stir in and place a lid on your skillit allowing the cabbage to soften for 3-5 minutes but not too long so it still retains some crunch. I like to mix this with spegeti pasta and sit in the fridge over night so the flavors meld together and soak into the pasta and is excitent served as a cold pasta salad or hot as a main course its also great over rice!
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