Incredible Vegan Stir-Fry


June 1, 2018

This easy vegan stir fry is a nutritious dinner the whole family can enjoy. Serve this with cauliflower rice for a low carb meal, or with brown rice, quinoa, millet, or other grains.

Incredible Vegan Stir-Fry

This quick, easy vegan stir fry is an amazing dinner the whole family can enjoy.

Toss some alkalizing, anti-inflammatory, nutrient-rich veggies in the pan with a bit of cleansing garlic, ginger, and chile, serve them up over cauliflower rice, and you’ve got a low-carb, delicious, healthy meal.

You could also serve this vegan stir-fry with brown rice, quinoa, millet, or amaranth, or any other grain that strikes your fancy.Please let me know what you think of this recipe in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

 

Incredible Vegan Stir-Fry

This vegan stir-fry is a fantastic vegetarian dish bursting with flavor the whole family can enjoy.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Tess Masters

Ingredients

cauliflower rice:

vegetables:

  • 2 tablespoons grapeseed oil (or olive oil)
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons minced garlic (2 cloves)
  • 2 teaspoons minced ginger
  • 1/2 teaspoon minced green chile, plus more to taste
  • 2 cups red onion (1 medium onion)
  • 1/2 cup diced celery (2 ribs)
  • 1 cup sliced carrot (1 small)
  • 1 cup chopped green beans
  • 1 cup chopped snap peas
  • 1/2 cup chopped red bell pepper
  • 3 cups chopped baby bok choy (4 heads)
  • 2 tablespoons Bragg liquid aminos, plus more to taste
  • Celtic sea salt and freshly ground black pepper, to taste
  • 1/4 cup raw sunflower seeds (optional)
  • 2 tablespoons gomasio or sesame seeds (optional)

Instructions

  1. To make the cauliflower rice, preheat your oven to 375°F (180°C).
  2. Throw the cauliflower florets into your food processor with the S blade and pulse about five times until you get the consistency of couscous. Transfer the “rice” to a large baking tray lined with a non-stick sheet or parchment paper, and roast in the oven for about 15 minutes until starting to steam.
  3. Remove from the oven and stir with a spatula or wooden spoon, and return to the oven for a further 15 minutes until the cauliflower is just beginning to brown. Set aside.
  4. To make the stir-fry. heat the oils on a medium-high heat in a wok or deep skillet. Sauté with the garlic, ginger, chile, and onion for about 5 minutes until the onion is soft and translucent. Add the celery, carrot, green beans, snap peas, and red bell pepper, and sauté for another 5 minutes until softened. Add in the bok choy and liquid aminos, and sauté for another 5 minutes until the vegetables are al dente. Tweak liquid aminos and chile, and season to taste.

  5. Serve with the cauliflower rice. 

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