Savory Vegetable Filling
Bursting with wholesome, garden-fresh flavors, this Savory Vegetable Filling is the ultimate versatile recipe for plant-based enthusiasts and home cooks alike. Featuring a medley of vibrant veggies—like sweet red bell peppers, earthy mushrooms, and tender zucchini—cooked to perfection in aromatic garlic and herbs, this filling is rich, hearty, and incredibly satisfying. A touch of tomato paste and a splash of vegetable broth bring everything together, creating a luscious texture that's perfect for stuffing into pies, wraps, or pastries, or serving as a hearty side. Ready in just 40 minutes, this recipe is an easy, healthy choice for any weekday meal, packed with fiber, nutrients, and comforting flavors. Whether you're crafting a vegetarian main course or adding a colorful touch to your favorite baked dishes, this filling will become a staple you'll turn to time and time again!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 200 grams mushrooms, chopped
- 150 grams frozen peas
- 2 tablespoons tomato paste
- 100 milliliters vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrot and celery and sauté for 3-4 minutes until they begin to soften.
Stir in the diced red bell pepper and zucchini, continuing to cook for another 3 minutes.
Add the chopped mushrooms to the skillet and cook for 5 minutes until they release their moisture and start to brown.
Mix in the frozen peas, then add the tomato paste, stirring well to coat all the vegetables.
Pour in the vegetable broth and bring the mixture to a simmer.
Reduce the heat to low and stir in the dried thyme, dried oregano, salt, and black pepper.
Simmer the mixture for about 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Remove from heat and let the filling cool slightly before using in your chosen dish.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
