Vegan Sautéed Snap Peas
Snap peas are one of those vegetables that genuinely shine when you keep things simple, and this quick skillet side is proof. A hot pan, a little olive oil, and thinly sliced garlic get things started before the peas go in and cook just long enough to turn bright green and crisp-tender — never mushy. A splash of soy sauce coats everything in a savory gloss, while a finishing drizzle of sesame oil and fresh lemon juice adds depth and a little brightness that makes the whole dish pop. Optional red pepper flakes bring a gentle kick if you're into that, and a scatter of sesame seeds on top makes it look like you actually tried. The whole thing comes together in under ten minutes and serves four, which means it's just as practical on a busy weeknight as it is alongside a more elaborate spread. Every ingredient here is entirely plant-based, so there's no need to scrutinize labels or swap anything out — it's straightforwardly good food that happens to work for everyone at the table.
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Learn more →Ingredients
4 servings
- 1 lb snap peas, strings removed
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as the slices can brown quickly.
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