Dinner in 20 minutes – a no brainer. Think sliced bell peppers and onions, zucchini too if you’re feeling like a bulkier mix. I prefer to fry them all over medium-high heat until they start to wilt. From there I add a dry spice mix, usually garlic powder, cumin, oregano and smoked paprika.
I like to add a little sweetness with ketchup and umami with soy sauce. Next, turn the heat up to start blackening things. Finis with a spritz offers lime juice fro brightness, cilantro too if thats your thing.
I prefer to cook the Gardein strips in a separate pan to ensure they cook how I like, they run the risk of overcooking and toughening up in the hot pan with the veggies.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!