Vegan Vegetable Mix Stuffing [Video+Recipe]
Our original vegan pastelitos and empanadas stuffing just got so much better. It's so good that everyone --vegan or not-- will have seconds.
Servings 8 servings
Calories 61kcal
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper diced (¼ inch [½ cm])
- ½ cup sweet corn boiled (1 small can)
- ½ cup of green peas boiled (1 small can)
- 1 small carrot peeled and diced (¼ inch [½ cm])
- 1 potatoes peeled and diced
- 1 teaspoon salt or to taste
- 1 small red onion diced (¼ inch [½ cm])
- ½ teaspoon pepper (freshly-cracked, or ground) or to taste
- 1 tablespoon of hot sauce or to taste
Instructions
1. Sauteing onions
- Heat the oil over low heat in a medium-sized skillet. Add the potato, carrot, and onion and cook and stir until the onions become translucent. Cover and cook over low heat for 10 minutes.
2. Cooking vegetables
- Stir in bell pepper, and corn. Season with a teaspoon of salt and ½ teaspoon of pepper.Cover and cook over low heat for another 5 minutes.
3. Adding peas
- Add peas and stir until heated through (about a minute). Season with hot sauce, and salt to taste if you find it necessary.Remove from the heat.
4. Serving
- Serve as a standalone vegan side dish, or use to stuff pastelones, picaderas, or empanadas.
Video
Notes
You will almost certainly have filling leftover. Save and add to your next soup.
You can also use sweet potato in lieu of potato for a very interesting flavor profile.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 341mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1838IU | Vitamin C: 26mg | Calcium: 10mg | Iron: 1mg
