Meat Free Monday One day a week can make a world of difference

Fennel Sauteed with Peppers

Meat Free Monday
  • Serves: 8
  • Preparation: 8
  • Cooking: 12
  • Ready: 20

A colourful, healthy and simple dish bursting with flavour and goodness


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


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.

Additonal notes

Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook, now available in paperback  
(Kyle Books, £15.99), p.135.

Buy your copy here. Proceeds 
go to the Meat Free Monday campaign.

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”

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