Vegan Buttered Zucchini, Corn, Carrots, and Onion with Fresh Sage
Ingredients
- 2 tbsp unsalted vegan butter
- 1 large onion
- 2 medium zucchini
- 2 cups corn kernels
- 4 carrots, diced
- 4 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 bunch fresh sage leaves
- 2 cups rice
Preparation
Cook rice according to package instructions.
Meanwhile, heat 1 tbsp of butter and olive oil in a deep pan or dutch oven over medium heat.
Add in the onion and a pinch of salt, cover and cook over medium-low heat until soft and translucent, stirring occasionally.
After 5 minutes uncover and cook over medium-high heat until golden, for another 5-7 minutes.
Add the zucchini, carrots and remaining butter. Stir occasionally until vegetables are soft, about 5-7 minutes.
Next, add the corn and garlic, season with a pinch of salt and pepper, and cook for another 5 minutes stirring occasionally.
Serve over rice and top with fresh sage leaves.