This recipe is perfect at the end of a busy day if you have a hodge-podge of veggies to use up. Fresh or frozen will work. Serve as a side or add in a protein to make it the main course.
3 cups any mix of rough chopped veggies (try sweet potato, green beans, squash, broccoli, cauliflower, greens, brussel sprouts, carrots, parsnips, beets, corn, peas, turnips, peppers, etc)
Half of a medium onion chopped
1/3-1/2 cup veggie stock
1 Teaspoon Garlic Powder
1 Teaspoon Paprika
Salt/Pepper to taste
2 TBS Oil of choice
Optional: Protein of Choice (ground turkey, ground sausage, ground beef, crumbled tofu, garbanzo beans, kidney beans, black beans)
If using ground meat, brown it in a large sauté pan. While the mean browns, chop veggies all roughly the same size.
Remove meat from skillet once brown and add oil into the hot pan. Put in onions and cook about 3 minutes on medium heat until translucent. Add in firmer veggies that take longer to soften (like carrots) and cook for another 5 or so minutes. Add in the other veggies aside from any greens. Stir and cook another 5 minutes. Stir in broth and seasoning and cover. Cook until everything is softened to your preference. Take off lid and let moisture cook away. Add in greens if you are using them and your protein, ensure everything is warmed through. Can be topped with parmesan cheese or nutritional yeast.