Another fabulous African meal

A while back I posted a recipe for Vegan Maffe, made with Kitchens of Africa sauce (a local company that sells their products at Whole Foods).

We've tried the Yassa sauce a couple times and it's a very quick meal (compared to a lot of other plant-based recipes) and it is very delicious.  To make it a little quicker tonight - we used all frozen veggies and were surprised how good it turned out.

Here's the recipe - it's not listed on the Kitchens of Africa website:

Vegan Yassa

Ingredients:

1 jar Yassa sauce
8 oz. fresh baby bella mushrooms (sliced)
1 small onion (sliced)
1-2 medium carrots cut into 1/2 inch chunks
1/2 cup organic frozen corn (make sure it's Organic & Non-GMO corn)
1 cup red, yellow or green pepper strips
2 tsp. fresh lime juice (I didn't use any lime)
2 tbsp. olive oil

Directions:

• Heat 1 tbsp. oil to medium-high heat.  Cook mushrooms and onions until all water evaporates and they get caramelized.  Remove mushrooms and onions from pan and set aside.
• Heat remainder of oil to medium-high heat; add bell peppers.  Cook until semi-soft, add carrots and cook for an additional 5 minutes.  Empty Yassa sauce into pan, add cooked mushrooms and bring to a boil and immediately turn down to a gentle simmer.
• Simmer covered for 10 minutes.  Add corn, simmer covered for an additional 5 minutes if using canned corn or 10 minutes if using frozen corn.  Turn off heat and stir in lime juice.  Serve over Jasmine rice or couscous. 

Tips:

• I actually doubled the amount of vegetables and we got 2 nights out of it.
• I added about a tablespoon of fresh tarragon.