Super simple and amazingly yummy, naturally this recipe is from Moosewood Simple Suppers. The gravy is flour, garlic, and vegetable broth. The broth is a great way to add lots of flavor when you don't have a large selection of seasonings in your cabinet. The vegetables can be served different ways, but it worked so well over some already cooked quinoa that didn't have an assignment yet. I love how it resembles a nice Asian stir-fry, but has the surprising differences of alternative vegetables (No broccoli or snow peas, although I know they would taste just as good here.) and a broth instead of soy sauce.
If you have a few extra leftover asparagus stems, it doesn't take much to add great flavor and color to this dish. I recommend buying the thinnest stems you can find. It's a time-saver to not have to halve them lengthwise. The hardest and longest part of the process for me was opening up the shelled edamame because I didn't have unshelled frozen edamame. Not exceptionally difficult, just time consuming.
Cost to Make Veggie Saute
- $0.50 Quinoa (Costco)
- $0.07 Carrots (Aldi)
- $0.90 Edamame (Costco)
- $0.57 Onion (Publix)
- $0.29 Asparagus (Publix)
- $0.02 Garlic (Maitland Farmer's Market)
- $0.82 Broth (Essential Health Market
- $2.35 Total for two