Recipe adapted from

Makes 4 servings


1 pound bok choy
1 Tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 stalks scallions, chopped
1 medium red bell pepper, cut into slices
2 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
1 small tomato, chopped
1 medium carrot, julienned
1 whole Scotch Bonnet pepper or 1/4 teaspoon Cayenne pepper
1 vegan bouillon cube


  • Cut the root end off your bok choy, separate each stalk from the base, and rinse each leaf under cold running water to remove any dirt or debris.
  • Cut bok choy into 1/4 inch slices. Prepare all the veggies. Set aside.
  • Heat oil in a large saucepan over medium-high heat, add onion, and cook until soft, about 2 minutes.
  • Stir in garlic, green onion, bell pepper, and thyme, and cook until fragrant, about 1 minute.
  • Add tomatoes, carrot, vegan bouillon, bok choy, and Scotch pepper, and stir.
  • Bok choy will wilt and release its own liquid. Cover the saucepan and reduce heat. Cook until bok choy is tender, about 10 minutes. Serve immediately!