Introduction
Ever had one of those evenings where you just want dinner to be easy, tasty, and totally guilt-free—even if your schedule looks like a squirrel on espresso?
Enter this fennel and pepper number: it’s like a little green light flashing “vegan win” on your busy weeknight. Crunchy, colorful, and packed with enough flavor to make your taste buds do a happy dance, it’s the kind of dish that makes you forget you’re eating plants and not pizza.
Plus, it’s quick enough that you won’t have to resort to cereal for dinner (again). So, if you’re ready to get cozy with a plate that’s both simple and slightly fancy—without any of the fuss—this recipe’s got your back. Creamy Tomato Basil Soup is another fantastic option for those chilly nights when you need something warm and comforting.
Warning: May cause sudden urges to brag about your cooking skills to anyone within earshot.
Ingredients
- 2 tablespoons olive oil (liquid gold)
- 2 red peppers, deseeded and cut into thin strips
- 500g fennel, trimmed and finely chopped (fragrant crunch factor)
- 2 garlic cloves, crushed
- 250g peas, shelled
- salt and freshly ground black pepper
- 1 tablespoon freshly chopped flatleaf parsley
This combo of fresh fennel, sweet peppers, and peas is basically a veggie party in your pan. It’s light, crunchy, and perfect for anyone who wants to sneak in some greens without turning the kitchen into a chemistry lab. Plus, it’s so easy even your plant-based pals will be impressed! Additionally, incorporating a variety of vegetables like this can help ensure you meet your nutritional needs, including important plant-based nutrients.
How to Make It
Alright, time to bring some tasty magic to your kitchen with this fennel and pepper number! Grab your wok or a nice heavy-bottomed frying pan and heat up 2 tablespoons of olive oil—you want it shimmering but not smoking, unless you’re into that smoky flavor chaos.
Toss in those 2 red peppers, sliced into thin strips like little edible ribbons, along with about 500 grams of finely chopped fennel (that’s roughly 3 bulbs, so don’t be shy). Let them sizzle away over moderate heat for 10 to 15 minutes. You’re aiming for crunchy, not mushy—think of it as a quick veggie dance party where fennel and peppers show off their moves.
Once your veggie crew is looking vibrant and just a touch tender, it’s time to invite the garlic and peas to the party. Add 2 crushed garlic cloves and 250 grams of shelled peas to the pan and keep the action going for another couple of minutes. The garlic will start releasing that irresistible aroma, and the peas add a sweet pop of color and flavor.
Season with salt and freshly ground black pepper—because even plants like a little seasoning sass. Finally, scatter a tablespoon of freshly chopped flatleaf parsley over the whole shebang for that friendly green finish. This dish is a great way to celebrate the fun side of plant-based eating!
Serve it up straight from the pan and prepare to impress your taste buds with a dish that’s simple, fresh, and totally vegan-friendly. Who knew fennel and peppers could be such a power couple?
Bonus Tips
- Feeling fancy? Swap those peas for edamame and watch your taste buds do a happy dance.
- Want a bit of zing? Toss in a splash of lemon juice at the end—fennel’s secret crush on citrus.
- If you like it smoky, a sprinkle of smoked paprika will have this dish whispering sweet nothings to your soul.
Why You’ll Love It
This fennel and pepper combo is like a veggie dance party in your mouth—crunchy, bright, and ready to boogie on your dinner plate.
It’s speedy enough to whip up faster than you can debate what to binge-watch next and flexible enough to cozy up with all your favorite plant pals.
Plus, it’s so beginner-friendly, even your microwave might get jealous.
Who knew being vegan could taste this cheeky and effortless?
Nutritional Info
These are estimated values.
Calories: 120
Protein: 3 g
Carbohydrates: 15 g
Fat: 6 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
