Sautéed Summer Veggies

This recipe can easily adapt to any vegetables of your choice.

4 Servings

Updated: Tue, 04/03/2018 - 8:05am


  • Safflower oil
  • 1 large leek, thinly sliced
  • ½ large onion, thinly sliced
  • 1 Tablespoon butter or vegan butter
  • 8 carrots, peeled and sliced
  • 2 garlic cloves, pressed
  • Salt and pepper to taste
  • 3 Tablespoons mirin
  • 2 Tablespoons olive oil
  • 3 Tablespoons water, or as needed


  1. Heat safflower oil to medium in a large sauté pan.
  2. Add leeks, onions and butter. Sauté until tender.
  3. Add carrots and garlic. Add salt and pepper to taste.
  4. Add mirin, olive oil and water. Cover and simmer 5-10 minutes or until carrots are tender. Serve and enjoy!