I Call ‘em Crazy Tuesdays Because My Schedule Is Splattere

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I call ‘em Crazy Tuesdays because my schedule is splattered like a Jackson Pollock. Thank goodness there’s leftovers waiting in the fridge, because cooking dinner is the last thing I want to do at the end of a long day, amiright!?
I’ve shared my recipe spin on succotash in the past, and it’s still one of my favorite, easiest meals to mix up in under 20mins (bonus convenience points for using frozen veggies!)
1c onion, diced
1-2 garlic cloves, minced
1c EACH: frozen lima beans, peas, corn
1c mushrooms, roughly chopped
1c tiny tomatoes, halved *i like san marzano*
2Tbs EACH: fresh basil & parsley, finely chopped
1Tbs balsamic vinegar
salt + pepper to taste

1️⃣Heat a large pan over med-high heat. Stir in diced onions and sauté 5-7mins until lightly golden, adding garlic during the last minute.
2️⃣Reduce heat to medium, and stir in lima beans & peas. Cook about 2mins, then add corn & mushrooms. Salt/pepper to taste, and cook another 3mins.
3️⃣Stir in tomatoes and cook for 1 final minute. Remove pan from heat, stir in herbs & vinegar. The flavor combination of tomato basil and balsamic is truly- 💋
I eat your questions for dessert, so feel free to leave them below! You really can’t go wrong w/ this recipe. It’s delicious and nutritious; what more can I say other than I hope you like it too❤️

#leftovers #summertime #succotash #plantbased #fastfood #goodforyou #vegan #easyrecipes #veganrecipes #plantpower