Easy Pepper-Mushroom Stir-Fry
Cook Time
10 mins
Total Time
10 mins
Course: Side
Servings: 4
Author: Holy Cow! Vegan Recipes
  • 2 bell peppers of any color (I am partial to green but this time I used red and orange because I had them on hand), thinly sliced and, if long, cut across once. You want slices around 2 inches in length.
  • 1 medium onion , halved and cut into fairly thin slices
  • 1 8- oz package of mushrooms (button or cremini are fine), halved or quartered if large
  • 1 tsp or more to taste of Adobo seasoning
  • 1 tsp garlic powder
  • 1 tsp coarsely ground black pepper
  • 2 tsp canola oil
  • 1/4 cup chopped coriander leaves
  1. Heat the oil, preferably in a cast-iron or non-stick skillet.
  2. Add the onions, stir-fry for a minute, then add the remaining vegetables.
  3. Sprinkle the garlic powder and adobo seasoning.
  4. Stir-fry the veggies until the peppers get fairly tender but still have a strong bite. I like to let the veggies char a bit because it adds great flavor.
  5. Season with pepper and check if more salt is needed.
  6. Top with chopped coriander leaves and serve hot.
  7. These would be great either as a side dish or served inside a wrap with felafel or baked tofu.