Vegetable lo meini is a delicious side dish, but it’s not your average meal.
It can be served as a side dish for chicken, turkey, fish, or pasta.
And while it doesn’t taste nearly as good as regular shortening on the grill, you can use it as a starter, along with some fresh herbs and spices.
To make it, cut the shortening into 1-inch pieces and toss it in a skillet.
Place the shortener in a pan and cook until the edges are golden brown.
Remove from the heat and set aside to cool.
To cook vegetables, cut them into 1/4-inch cubes.
Heat a small amount of olive oil in a large skillet over medium heat until the oil is shimmering and shimmering hot.
Add the vegetables and cook, stirring occasionally, until they’re golden brown and soft, about 10 to 15 minutes.
Add vinegar, salt, and pepper to taste and cook the vegetables for another 10 to 20 minutes until the vegetables are tender.
Remove the vegetables from the pan and set them aside.
Next, cut into 1 1/2-inch slices.
Place each slice of vegetable shortener into a bowl and pour the vegetable broth over it.
Bring the soup to a boil and simmer for 30 to 40 minutes, until the noodles are soft and bubbly.
Stir in the fresh herbs, spices, and fresh parsley.
Serve immediately with some parsley and some fresh pasta.