Ingredients
- 4 red potatoes
- 1 green pepper
- 2 medium carrots
- 2 celery stocks
- 1 zucchini
- 1 yellow squash
- 1 broccoli stock
- 1 tomato
- vegan soy cheese
- 1/2 of a yellow onion
- dash of seasoned salt
- olive oil
Cut the potatoes into small wedges, then boil until they slide easily off the tip of a knife. Julian the green pepper and onion. In a large pan add three capfuls of olive oil and cook the potatoes, green pepper, seasoned salt, and onion until golden brown.
While that''s going on cut up the rest of the veggies into bite size pieces (try to make all the veggies relatively the same size, or else others will cook faster). Once the potatoes are golden brown add the rest of the veggies. Let those simmer for about 5 mins.
Take off heat and serve evenly on plates. Slice the tomato and place a couple of slices on each plate. Then shred your desired amount of soy cheese on top. This may sound like a lot of work, but once you get going it''s a breeze.
Serves: 4
Preparation time: 30 mins