Fennel Sauteed with Peppers

Meat Free Monday

Fennel Sauteed with Peppers
Prep Time: 5M
Cooking Time: 17M
Serves: 2

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  • 2 tablespoons olive oil
  • 2 red peppers, deseeded and cut into thin strips
  • 500g fennel, trimmed and finely chopped, (about 3 bulbs)
  • 2 garlic cloves, crushed
  • 250g peas, shelled
  • salt and freshly ground black pepper
  • 1 tablespoon freshly chopped flatleaf parsley

Fennel is one of the stronger-tasting vegetables. Some people find its aniseedy flavour a bit overpowering when it is raw but frying it with sweet red peppers, garlic and peas takes the edge off it. It comes in fat, dense bulbs.

Recipe taken from The Meat Free Monday Cookbook.  Foreword by Paul, Mary and Stella McCartney.  Published by Kyle Books.  Photography by Tara Fisher.

Find more great-tasting recipes on the Meat Free Monday website here.*

*Please note that this website also produces vegetarian recipes.


  • In a wok or heavy-bottomed frying pan heat the oil, add the peppers and fennel and cook for 10–15 minutes over a moderate heat until crunchy, stirring occasionally.
  • Add the garlic and peas and continue cooking for 2 minutes.
  • Season, scatter with the parsley and serve.

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