Description
A vibrant summer stir-fry with tender vegetables and creamy white beans, perfect for a quick, wholesome vegan meal.
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1/2 orange bell pepper, diced
- 5 leaves swiss chard, chopped (stems and leaves separated)
- 5 cremini mushrooms, sliced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 3 cloves garlic, minced
- 4 ounces cherry tomatoes, halved
- 2 (15-ounce) cans white beans, drained and rinsed
- Optional: cooked white or brown rice, for serving
Instructions
1. Warm the olive oil over medium heat in a large sauté pan. Add the onion and cook for 3 to 5 minutes until translucent.
2. Add the bell pepper, swiss chard stems, mushrooms, and Italian seasoning. Sauté for 5 to 7 minutes until most of the liquid has evaporated.
3. Stir in the garlic, cherry tomatoes, and white beans along with a pinch of salt and pepper. Cook for another 5 to 7 minutes until tomatoes soften.
4. Turn off the heat and stir in the swiss chard leaves. Let sit for a few minutes until wilted.
5. Taste and adjust seasoning as needed. Serve with rice or as desired.
Notes
Beans: Great Northern beans work well, but cannellini, navy, or chickpeas are good substitutes.
Oil-Free Option: Sauté the onion in water instead of oil.
Storage: Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg