Lemony Spring Peas and Zucchini

This Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite ingredients: zucchini, garbanzo beans, peas, onion and mushrooms. Adding the Lemon Sauce recipe adapted from the Minimalist Baker makes it all lemony and flavorful.

We tried to spiralize our zucchini, but the spiralizer we bought doesn’t work very well. It works ok for slicing, but the spiralizing blade did a better job of cutting my thumb than the zucchini. As long as the zucchini is thinly sliced, it works just as well.

If you’re using frozen peas, be sure to thaw them first or they won’t cook at the same rate as everything else.

You can substitute spaghetti squash or quinoa for the brown rice. You can also serve it without the rice and pair it with some Balsamic Marinated Baked Tofu, Healthy Butternut Squash or BBQ Tempeh.

Lemony Spring Peas and Zucchini

Votes: 2 Rating: 5 You: Rate this recipe!

Print Recipe

This Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite ingredients.

• CourseMain Dish, Side Dish
• CuisineGluten Free, Mediterranean, Oil Free, Soy Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
6 servings	10 minutes

Cook Time

15 minutes

Servings Prep Time 6 servings 10 minutes

Cook Time 15 minutes

Lemony Spring Peas and Zucchini Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe This Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite ingredients. CourseMain Dish, Side Dish CuisineGluten Free, Mediterranean, Oil Free, Soy Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 6 servings 10 minutes Cook Time 15 minutes Servings Prep Time 6 servings 10 minutes Cook Time 15 minutes

Ingredients

Spring Peas and Zucchini Ingredients

• 3 medium zucchini spiralized or thinly sliced
• 1/2 medium yellow onion chopped
• 1 cup mushrooms sliced
• 1 cup green peas fresh or frozen (if frozen thaw before cooking)
• 1 cup garbanzo beans drained and rinsed
• 2 tbsp vegetable broth
• 2 tsp dried dill
• 1/2 tsp salt optional
• 2 medium green onions chopped, for garnish
• 1/4 cup fresh parsley chopped, for garnish
• 2 cups uncooked brown rice

Lemon Sauce Ingredients

• 1 1/2 cups unsweetened almond milk or your favorite non-dairy milk
• 2 tbsp corn starch
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast or to taste
• 1/4 tsp salt optional

Servings: servings

Instructions

Let's Cook the Spring Peas and Zucchini

1. Prepare the rice according to the package instructions.
2. Thaw the peas if using frozen.
3. Chop the green onions and parsley for garnish.
4. Chop the onion, slice the mushrooms and slice or spiralize the zucchini.
5. Drain and rinse the garbanzo beans.
6. Heat 2 tbsp veggie broth in a large skillet. Add onion and steam fry over medium heat until onion is tender, about 3 minutes. Cover with a lid to prevent the broth from evaporating.
7. Add the the peas, mushrooms, garbanzo beans, zucchini, dill and salt. Cook, uncovered, for another 2-4 minutes or until desired consistency. The veggies will cook quickly. Don't overcook them or they'll be mushy.

   

Let's Cook the Lemon Sauce

1. While the pea mixture is cooking, add cold milk to a saucepan. Slowly add the corn starch and whisk to dissolve.
2. Turn heat to medium and warm milk. Add the lemon juice, nutritional yeast and salt. Continue to cook until the sauce thickens, about 5 minutes.

Let's Serve the Lemony Spring Peas and Zucchini

1. To serve, dish 1 cup brown rice and 1 1/2 cups of the peas and zucchini mixture into a bowl. Top with 1/3 cup of the lemon sauce. Sprinkle with 1 tbsp chopped green onion and 1 tbsp chopped parsley.

   

Recipe Notes

Serving size is 1 cup cooked brown rice, about 1 1/2 cups of the pea and zucchini mixture and 1/3 cup of the lemon sauce.

Lemon sauce recipe adapted from Creamy Vegan Lemon Asparagus Pasta over at Minimalist Baker.