Fresh, fruity, flavorful and ready in 30 minutes. It is vegan, gluten free and keto.
Ingredients
1.5 OZ / 50 G mushrooms
5.5 OZ / 150 G red bell pepper
3 OZ / 80 G onion
5.5 OZ / 150 G spinach
10.5 OZ / 300 G pineapple
1 TSP olive oil
1 PINCH salt
1 PINCH pepper
1 TSP cornstarch
1 TSP water
Directions
Slice the mushrooms. Deseed the pepper and slice. Peel and slice the onion. Wash and pick the spinach. Peel, remove the pineapple core and cut into chunks.
Add sliced mushrooms, red pepper, onion, spinach, pineapple, olive oil, salt and pepper into the mixing bowl. Sauté for 12 minutes
Mix the cornstarch and water together until dissolve. Then add the cornstarch water back to the vegetable. Mix for 1 minute / 265°F|130°C / speed 2 / stir. Add salt and pepper to taste and stir your vegetables with the spatula.
