Autumn Veggies in White Wine Dill Sauce

Cooking the veg in a skillet with a few spices and some pantry staple liquids allows us to create an easy pan sauce that packs a huge punch of flavor. The aromatics release their juices into the pan and help create a sauce with a surprising level of depth without a lot of effort. Absolutely no meat or animal products required.

8 ounces sliced white mushrooms
2 cups sliced celery
1 cup slice baby bell peppers
1 can garbanzo beans drained, reserving 2 tbls of the aquafaba (can brine)
1 poblano, minced
1 jalapeno, minced
1 habernero, minced
3 cloves garlic, sliced

1/2 cup white wine
2 tbls sriracha
1 tbl spicy brown mustard
1 tbl olive oil

2 tps paprika
1 tsp cumin
2 tsps dill weed
1 tsp black pepper

Cook mushrooms and celery over medium high heat in an extra large skillet. Add 1 tsp salt. Cook until the veggies begin to give up their juices.

Add olive oil, baby peppers, poblano, jalapeno, habernero and garlic. Continue cooking 5 more minutes. Stirring often.

Add wine, mustard, sriracha, garbanzos, aquafaba. Keep cooking for 5 more minutes.

Add spices. 1 tsp more salt. Cook 2 more minutes.

Shown with dill flavored pearl barley, pickled baby peppers and fresh kale.

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