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.
Servings | Prep Time |
6 servings | 10 minutes |
Cook Time |
15 minutes |
|
|
This Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite 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
- 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
- Prepare the rice according to the package instructions.
- Thaw the peas if using frozen.
- Chop the green onions and parsley for garnish.
- Chop the onion, slice the mushrooms and slice or spiralize the zucchini.
- Drain and rinse the garbanzo beans.
- 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.
- While the pea mixture is cooking, add cold milk to a saucepan. Slowly add the corn starch and whisk to dissolve.
- 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.
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.
Leave a Reply
Want to join the discussion?Feel free to contribute!