5+ minutes, depending on side
Wash and chop veggies.
Prepare desired side dish to serve, if necessary. I used Miracle Noodles to lower the carbs in this dish, but you can serve it with regular or gluten-free pasta, rice, quinoa, potatoes or even simply with greens!
1 tbsp olive oil
1 medium sized onion
2 tbsp minced garlic
2 c. sliced carrots
1 medium zucchini
1 bell pepper
1 kg lean ground beef
2 tsp sea salt
1 tsp black pepper
1 tbsp italian seasoning
1/2 tsp paprika
1 1/2 tbsp arrowroot power (or cornstarch)
1 can full-fat coconut milk
1/4 c nutritional yeast
prepared side to serve, if desired
Pre-heat a large saute pan on medium-high heat. Add olive oil.
Saute onion and garlic until fragrant. Add ground beef and cook until no longer pink. Drain/skim excess fat.
Add seasonings and arrowroot powder and stir until combined. Stir in coconut milk and veggies.
Reduce heat, cover and let simmer stirring occasionally for about 15-20 minutes, or until veggies are cooked. (Hint: the smaller you chop your veggies, the quicker they cook!)
Remove from heat, remove cover and let stand for about 5 minutes.
Sprinkle nutritional yeast over top and serve.
You can substitute any veggies you like in place of the ones I used here. When I'm in a hurry on busy weeknights, I simply use frozen mixed veggies instead of fresh and I'll add 2 tsp of onion and garlic powder to the seasonings if I don't feel like prepping fresh.
I use coconut milk and nutritional yeast in place of cream and cheese respectively since I am intolerant to dairy. If you tolerate dairy, you can use heavy cream and whichever cheese you prefer to suit your taste!
To see which products I use, click here to peek in my pantry!