Prepare this wonderful easy vegan meal for six. It only requires a 10 minute prep time and it cooks in 35-40 minutes.
This extremely versatile recipe allows for many substitutions, depending on what you have on hand, and will warm you on those cold winter nights.
3 tbs extra virgin olive oil
1 pound potatoes, diced
½ pound shitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 tsp garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
~4 leaves sage, cut into strips
Place oil in a large skillet over medium heat. Mix in potatoes, mushrooms, bell pepper, squash, and shallot. Season with garlic powder, salt and pepper. Cook for 25 minutes, stirring occasionally, until potatoes are tender.
Mix in the kale and sage. Continue cooking for 5 minutes, until the kale has wilted.
The smaller the dice, the faster the potatoes will cook, however you might want to cook the potatoes on their own for about 15 minutes before adding the remaining ingredients.
Any type of potatoes will work; Yukon gold are mentioned in the original recipe.
Any type of mushrooms will work.
A small onion will substitute nicely for the shallot.
The acorn squash can be bought already cut up. Just dice into pieces similarly sized with the potatoes.
The garlic salt can be replaced with 2-4 cloves of pressed garlic.
Dried sage or thyme can be used if no fresh is available.
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