PP Vegan Ranchero Bowl

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Chef: Chuck Underwood, Brand New Vegan

Makes: 6-8 servings

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min


  • ½ yellow onion, diced

  • 2 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 tomato, diced

  • 1 can green chiles, 4 oz

  • 1 zucchini, peeled and diced

  • ¼ c low sodium vegetable broth

  • 10 oz frozen lima beans (a little over a cup)

  • 1 can corn, 15 oz, organic (non-GMO)

  • 3-4 T fresh parsley, chopped

  • 2 t white miso


  1. Sauté onion and a pinch of salt until softened (about 5 min).

  2. Add a T of water or veg broth if needed to prevent sticking.

  3. Stir in garlic and sauté 1 min.

  4. Add diced red bell pepper, cook for 3-4 min.

  5. Add diced tomato and green chiles, mix well.

  6. Add zucchini and ¼ c broth, cook 5 min or until tender.

  7. Rinse lima beans well, drain and add to pan.

  8. Add corn and mix well.

  9. Stir in miso and a few grinds of black pepper.

  10. Taste for seasoning, adjust if needed

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest & Instagram.

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