Vegetable Sauté Recipe

parboil (optional faster method)

Place diced potatoes in a pot of salted cold water. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter until shimmering.

If parboiled, add potatoes cut-side down and let sear undisturbed 3–4 minutes to form a crust. If raw, add potatoes, reduce heat to medium, and cook 10–12 minutes, stirring occasionally to brown evenly.

Sprinkle rosemary, thyme, garlic powder, 1 tsp salt, and 1 tsp black pepper over the potatoes. Continue to cook, stirring occasionally, until potatoes are golden and cooked through (total 12–18 minutes depending on parboil).

Taste and adjust seasoning. Transfer potatoes to a warm plate and keep warm while preparing vegetables.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When hot, add sliced onion and sauté 3–4 minutes until translucent and beginning to brown at edges.

Add red bell pepper and zucchini to the skillet. Cook 4–5 minutes, stirring occasionally, until vegetables soften and begin to color.

Add cremini mushrooms and continue to cook 3–4 minutes until mushrooms release moisture and brown.

Push vegetables to one side, add minced garlic to the cleared area and cook 30 seconds until fragrant, then stir into vegetables.

Add spinach or chopped kale, sprinkle 3 tsp salt and 1 tsp black pepper, and cook 1–2 minutes until greens wilt (if using kale, cook 2–3 minutes until tender).

Finish with 1 tbs lemon juice and 2 tsp chopped parsley. Taste and adjust seasoning. Keep warm and serve topped on or beside potatoes or grits per guest choice.

In a medium saucepan bring 3 cups water and 1 tsp salt to a simmer. Slowly whisk in 1 cup grits to avoid lumps.

Reduce heat to low and cook, stirring frequently, 20–25 minutes for medium/stone-ground grits until thick and creamy. If grits thicken too much, stir in up to 1/2 cup additional milk or water to reach desired consistency.

Stir in 1 cup whole milk and 2 tbs butter until melted and incorporated. If adding cheese, stir in 1/4 cup grated cheese now until smooth. Keep warm.

In a small saucepan over medium heat melt 2 tbs olive oil or vegan butter. Whisk in 2 tbs flour and cook 1–2 minutes to form a blond roux, stirring to avoid browning.

Slowly whisk in 1.5 cups vegetable broth until smooth. Bring to a gentle simmer and cook 2–3 minutes to thicken.

Whisk in 3 tbs nutritional yeast, 1 tsp soy sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp black pepper. Simmer 1–2 minutes. Taste and add salt or more soy sauce if needed. Keep warm until serving.

Choose base per guest: spoon 3/4–1 cup of creamy grits per serving onto plate, or place 1 portion (about 1 cup) of herb fried potatoes on plate.

Top with 1 generous cup of sautéed vegetables. Spoon 2–3 tbs nutritional yeast gravy over vegetables and base. Garnish with extra parsley or a sprinkle of nutritional yeast if desired.

Optional: Add a fried or poached egg (+1.50) on top, sprinkle extra cheese (+1.00), or scatter 3 oz chopped cooked soysage or other breakfast protein (+3.00). Serve immediately.