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Bright, zesty, and ready in under 20 minutes! 🌿 This garlic-lemon veggie sauté is bursting with fresh flavors — tender mushrooms, sweet peas, zucchini, bell pepper, and earthy parsley root, all kissed with lemon, garlic, and a splash of soy. It’s light but deeply satisfying, 100% plant-based, and perfect for busy weeknights or as a colorful side.

✅ Vegan & naturally gluten-free
✅ Packed with fiber + plant-based nutrients
✅ No refined sugar, no cream, no guilt
✅ One-pan cleanup
✅ Great with rice, quinoa, or solo!

Ingredients (4 servings):
• 250g mushrooms (sliced)
• 1 zucchini, 1 bell pepper, 1 parsley root (all cubed)
• 1 onion (diced)
• 120g frozen green peas
• 2 tbsp olive oil
• 3 garlic cloves (minced)
• 1 tbsp lemon juice
• 1.5 tbsp soy sauce (use tamari for GF)
• Salt, pepper, fresh dill to finish

Method: Sauté base veggies → add mushrooms → toss in zucchini & pepper → finish with peas, garlic, lemon & soy. Done in 15–20 min!

📌 Meal prep tip: Keeps well 3 days in the fridge — tastes even better the next day!

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