Salsa Ranchera

Recipe by Margaret and Reba, presented at the Club on 3 Feb 2000.

• 2 Tbsp oil
• 1 spanish onion, peeled and chopped
• 1 cup sliced mushrooms
• 2 washed and sliced courgettes
• 1 cup mixed sliced peppers
• 1 x 400g tin tomatoes
• Salt, pepper and garlic powder to taste

Gently cook the onion in the oil for 2 minutes. Add the rest of the ingredients and cook gently, uncovered, over a low heat until vegetables are tender and the sauce has thickened.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.