veggies with a delicious herbed butter sauce. I love this recipe so much that I'm already

planning to add it to my Thanksgiving menu. You need 1 bunch of broccoli, which is about

3 crowns. Cut off the florets. And if you have some large ones, you may want to cut

them in half. I like everything to be bite sized in this dish.

You also need a half bag of julienned carrots. They're called matchstix.

Thinly slice a red bell pepper and set the vegetables aside.

In a small dish or on a plate, add ½ teaspoon of salt, ¼ teaspoon each of oregano, thyme,

rosemary, black pepper and ⅛ teaspoon of crushed red pepper flakes.

Then, in a small pot, melt ¼ cup of vegan margarine. Once it's melted, add your herbs.

Stir them and cook them for about 30 seconds. You don't want to burn them. You just want

the flavor to infuse the butter. Then pour in 2 tablespoons of lemon juice,

stir it again and remove it from the heat. Pour 1 cup of water in a large saucepan and

turn the heat to medium high. Once it starts boiling, add the vegetables and cook them

for 5-7 minutes. I like to stir them about halfway through

or so, but other than that, I just let them steam.

Drain the vegetables, put them in a large bowl and pour the butter sauce over them.

You wanna toss them until they are evenly coated, because you want to taste all of that

goodness in each and every bite. As you can imagine there are many variations

you can use to make this recipe. You can use different vegetables, you can use olive oil

instead of margarine, you can use different herbs, you can use lime juice instead of lemon

juice. The possibilities are endless. If you try this recipe, let me know what you

think in the comments. Thanks for watching Vegan Cooking with Love!

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