Vegan Vegetable Stir Fry
This quick and easy stir fry can be customized with your favorite seasonal vegetables each time you make it.
Equipment
- 1 Wok
Ingredients
- 1 tub Mushrooms Fresh or canned mushrooms.
- 1 tsp Minced Garlic Or fresh garlic
- 1 Tbsp Minced Onion or 1 Small Onion.
- 1 Tbsp Oil Avocado or Olive oil.
- 1 lb. Green Beans Fresh, frozen or 1 can of green beans.
- 1 lb. Corn Fresh, frozen or 1 can of corn.
- 1/4 tsp Sesame Oil
- 1 Can Chickpeas
- 1/2 Package Stir Fry Rice Noodles 7oz.
- 3 Large Carrots Diced.
- 2 1/2 Tbsp Liquid Aminos Or soy sauce.
- 1 1/2 Cup Vegetable Broth
- Salt and Pepper to taste
Optional
- 10 oz. Bag Frozen Broccoli
- 10 oz. Bag Frozen Cauliflower
- 8 oz. Tempeh
- 1 Zucchini Sliced
- 1 or 2 small Summer Squash Sliced.
Instructions
- Clean and dice the mushrooms, carrots, and onions, set aside.
- In a small sauce pan add the carrots and water, cook until soft.
- Once the carrots are done, do not drain, set these aside.
- In a a wok, saute the mushrooms, onion and garlic in olive or avocado oil for about 10 minutes.
- In a small bowl, mix together the vegetable broth, sesame oil, liquid aminos, salt and pepper, add to the wok.
- Next add the vegetables of choice, I added corn, green beans, and sometimes broccoli to the wok.
- While the vegetables are cooking, make the rice or noodles to the package directions.
- If adding tofu or tempeh, bake or saute before adding to the wok.
- Drain and rinse the chickpeas, add to the wok.
- Next, add the cooked carrots. ( Save the carrot water, this can be added to the stir fry if it is to dry or if you are adding the noodles. Only add if needed.)
- Finish by adding the drained cooked noodles to the wok and stir.
- If not adding a cooked noodle, serve the stir fry on top or on the side of the rice.
- If you added the noodles, cook for another 5 to 10 minutes, stirring occasionally.
- After 5 to 10 minutes your Vegan Vegetables Stir Fry is ready to serve, ENJOY!