Vegan Floret And Button Mix

This can be used as a meal or a side, I have this simple quick to prep and serve meal when I’m hungry but not hungry enough for a large meal. It doesn’t look the best but tastes awesome, would be best paired with a meat alternative like large vegan chicken fillets or vegan steak with a pepper sauce even though I make it peppery anyway. Options, options, options…. Suitable for the meat eaters too of course!
Calories per serving : 172
Carbs- 13.2 g
Fat- 3.8 g
Protein- 13g

Cara Wooton @misswoots

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Ingredients

25 minutes (from the first chop to eating!)

1 person

80 gfrozen cauliflower florets (small if possible)
150 gfrozen broccoli florets (small if possible)
80 gfrozen whole leaf spinach
100 gwhite button mushrooms
125 mlunsweetened almond milk
10sprays of frylight oil spray (garlic, butter or oil variation whichever is preferred)
1 teaspoontomato purée

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Steps

25 minutes (from the first chop to eating!)

1

Place a medium sized frying pan on a medium heat, spray with frylight and add all broccoli, spinach and cauliflower. Fry for 7/8 minutes on high heat.
2

When vegetables in pan are slightly softer, cut into smaller pieces. Immediately after cut the mushrooms in half’s add to pan and brown off for 3/4 minutes.
3

When liquid from vegetables is mostly evaporated, add the almond milk and tomato purée with spices to taste I use 1/2 teaspoon smoked paprika and plenty ground cracked black pepper.
4

Stir constantly to prevent any sticking and when all vegetables are cooked to preferred way (I like them really soft) serve in bowl and sprinkle with salt.