My Favourite Spring Lunch Recipe

Kara
Oct 2, 2020
2 min read

If you've been following me on Instagram for a while, you'll know I love my veggies (and food in general, let's be honest). Even more so when I have the pleasure of harvesting them from my own veggie garden.

There's an extremely simple way I love to cook my veg, I've been enjoying this a couple of times a week so far this Spring. It's a great way to increase your veggie intake, use up those veggie morsels that are on their way out in the depths of your fridge, and most importantly, there are NO RULES! With a few base ingredients, you can make the rest up with what you have on hand.

EASY VEG (CAN ALSO ADD MEAT) HASH

Basic base ingredients:

Onion

Garlic

Ginger

Tamari (or soy sauce/coconut aminos)

Oil of choice

Vegetables I've been using (but feel free to get creative):

Cabbage, zucchini, beans, broccoli, cauliflower, spinach, mushrooms, kale, snowpeas, leek, corn

Optional extras:

Bacon

Sausage (I chop mine up into chunks)

Sprouts

Lightly toasted seeds like sunflower, pumpkin or sesame

Fresh herbs

Method:

Chop all ingredients into small bits (except ginger, I grate that). Doesn't have to be perfect, but this is a fried-on-a-pan dish so if you want to make for a quicker cooking process, chop your veg and meat small.

Fry up onion, garlic and ginger in oil first (you can add your meat here too), add firmer veggies next and fry until they start to soften. Add spinach, kale and softer veg last. and just before serving, add your tamari or soy sauce. A little goes a long way with tamari, start by adding a small amount and build from there. Stir through, and you're ready to plate up!

You can sprinkle extras on top like sprouts, toasted seeds or fresh herbs.

Hot tip: I use a cast iron pan. They are an investment, but SO awesome to cook on, and if you look after them, will last a life time.

And that's it! So easy, very delicious and good for you.