This vegan sauté recipe is full of fresh veggies and great flavor! There are several variations included to adjust the recipe to your liking or create different dishes for different moods or produce availability. You will find fresh spinach, carrots, and oyster mushrooms at the market this week!
- 1 1/2 pounds baby spinach, fresh or regular spinach, trimmed
- 1/4 cup olive or another vegetable oil
- 4 cups oyster mushrooms, sliced
- 1 1/4 cups carrots, sliced
- 1/2 cup onion, chopped
- 4-6 garlic cloves, sliced or minced
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Flavor Options:
- 1/2 – 1 teaspoon crushed red pepper flakes, if desired
- 2-3 tablespoons balsamic vinegar
- 1-3 teaspoons lemon juice
Vegetable Options:
- 4 small shallots, thinly sliced, if desired, instead of garlic and onion
- 3-4 cups cherry or grape tomatoes, halved or 3 large tomatoes, diced
- 1 can (28oz) tomatoes, canned, diced
Note: This recipe is written as if you were going to be including every vegetable above with your sautéed spinach and carrots. The vegetables and flavors may be tailored to your liking and the recipe may be followed as is, skipping over any exclusions.
In a large skillet preheat your oil until it shimmers or a drop of water flicked in it dances, over medium to medium high heat.
Add sliced mushrooms first as they require the longest to cook. Once they are all in give the mushrooms a stir. After a few minutes add carrots and onions. Stir some more. Sauté for 3 or 4 more minutes. If using regular spinach add it now. Vegetables should be tender.
Add fresh tomatoes, salt, pepper and crushed red pepper flakes, if using. Last, add garlic, canned tomatoes and baby spinach. Stir for another 30 seconds or so until baby spinach is wilted.
Once cooked, remove from heat and place skillet contents in a serving dish. Spinach will continue to wilt if left on the heat. Add lemon juice or balsamic vinegar, if using. Toss vegetables gently to blend. Serve immediately.
