Kevin’s Thai Coconut Sauce
Kevin’s All-Purpose Seasoning
1 Head Cauliflower (~ 2 CUPS)
2 CUPS Cremini (Brown) Mushrooms
1 Medium Zucchini (~ 2 CUPS)
1 Head Baby Bok Choy (~2 CUPS)
2-3 TBSP Avocado Oil
Cilantro, for garnish
Start by washing and chopping up your vegetables. Next, heat a large pan on HIGH for 1-2 minutes and add your avocado oil.
The larger pan, the better! A larger surface area will allow your vegetables to cook more evenly.
Add your cauliflower and mushrooms to the pan and cook for 3 minutes. Lightly season with Kevin’s All-Purpose Seasoning or salt & pepper.
We chose brown mushrooms instead of white mushrooms because they provide a meatier and more flavorful addition to the dish!
Add your zucchini, and cook for an additional 2 minutes.
Add Kevin’s Thai Coconut Sauce, and mix in with your vegetables. Turn heat to LOW and simmer everything together for 3-4 minutes until veggies reach your desired doneness or texture.
Add to serving bowl and garnish with fresh cilantro!
For an added kick, add chopped jalapeños or chopped green onion!