1. Brown Rice Stir-Fry with Vegetables

Ingredients

• 1/2 cup uncooked brown rice (100 g)
• 1 cup chopped red cabbage (80 g)
• 1/2 head of broccoli, chopped
• 1/2 chopped red bell pepper
• 1/2 chopped zucchini
• 2 tbsp extra virgin olive oil
• 4 cloves of garlic, minced
• 1 handful fresh parsley, finely chopped
• 1/8 tsp cayenne powder
• 2 tbsp tamari or soy sauce
• Sesame seeds for garnish (optional)

Instructions

1. Cook the brown rice according to package directions.
2. Place some water in a wok or frying pan and bring it to a boil. Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat. Drain the veggies and set aside.
3. Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
4. Add the vegetables, rice and  tamari. Cook for about 1 to 2 minutes more.
5. Visit here to read the full instructions: Recipe Source

2. Vegan Potato Spinach Stir Fry

Ingredients

3. Potatoes And Peas Stir Fry With Crisp Cilantro

Ingredients

4. Vegetable Jalfrezi

Ingredients

• 1 Tablespoon Oil
• 1/2 medium Red onion sliced
• 1/2 Red bell pepper sliced
• 1/2 Green bell pepper sliced
• 1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
• 1/2 head of cauliflower chopped or broken into small florets
• 3/4 cup chopped carrot
• 1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed Tempeh, tofu, Soy free
• Chickpea tofu or lentil meatballs.
• 1/2 teaspoon cumin seeds
• 1 Tablespoon each of chopped ginger and garlic(optional)
• 1 teaspoon coriander powder
• 1/2+ teaspoon garam masala
• 1/2 teaspoon red chili powder or other deep red chili flakes or chili powder of choice.
• 3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
• 1/2 teaspoon apple cider vinegar or other vinegar of choice
• 3/4 teaspoon salt or to taste
• 1 teaspoon kasuri methi(dried fenugreek leaves – optional)

Instructions

1. Bring a pot of water to a boil.
2. Blanch the chunky vegetables- cauliflower, carrot, green beans in it for 3-4 minutes.
3. Strain and keep ready.
4. In a large pan, add 2 teaspoons oil.
5. Heat on high and add sliced onions.
6. Saute onions till the edges are brown. (5-7 minutes)
7. Add liquid smoke or chipotle flakes, mix well for a few seconds.
8. (Or you can cook the onions and peppers in a wok on high heat till lightly burnt for the smoky flavor)
9. Remove onions from the pan, add bell peppers and saute till the edges are brown.(5-7 minutes)
10. Remove bell peppers from pan.
11. Add a teaspoon of oil, and heat on medium.
12. Add cumin seeds, ginger, garlic and let cook for a minute
13. Add in the tomatoes, vinegar, coriander powder, garam masala, chili powder, methi leaves if using, and mix well.
14. Cook the tomatoes until tender. 5-7 minutes, stir and mash once in between.
15. Visit here to read the full instructions: Recipe Source

5. Veggies Stir Fry in Spicy Soy Ginger Sauce

Ingredients

• 245 grams/8.6 oz noodles of your choice
• 2 cups chopped kale *
• ½ cup chopped fresh or tinned baby corn
• 1-2 carrots cut /diced
• 1 cup shredded purple cabbage
• 1 bell pepper/capsicum diced
• 1 tablespoon veg/canola oil
• 1 tablespoon sesame oil*
• 3 tablespoon dark soy sauce/tamari sauce
• 2 tablespoon raw sugar*
• 2 teaspoon asian hot sauce/ red chili sauce * of your choice
• 1 teaspoon grounded black pepper
• 2 tablespoon grated fresh ginger
• Salt to taste*
• For coating the noodles
• 2 teaspoon oil
• 1 teaspoon soya sauce/ tamari sauce
• 1 teaspoon chilly sauce

Instructions

6. Vegan Mushroom And Cabbage Stir-Fry With Garlic Sauce

Ingredients

Sauce

• 1/2 c water
• 2 T sugar
• 2 T soy sauce
• 2 t balsamic vinegar
• 2 t sherry vinegar
• 1 T toasted sesame oil
• 1 T sherry
• 2 t ketchup
• 2 t cornstarch

Stir-Fry

• 4 garlic cloves, minced
• 5 scallions, white parts minced, green parts sliced thin
• 2 T sriracha
• 4 T vegetable oil
• 6 oz mushrooms (I used white button mushrooms; shiitakes would be better)
• 4 celery ribs, cut on a bias into 1/4 inch slices
• 1/2 small head napa cabbage, sliced thin.

Instructions

1. Whisk together sauce ingredients; set aside.
2. Combine garlic, scallions, and sriracha in a small bowl; set aside.
3. Heat 1 T oil in 12″ non-stick skillet until almost smoking. Add celery and mushrooms and cook until softened and starting to singe on the edges. Transfer cooked vegetables to large bowl.
4. Visit here to read the full instructions: Recipe Source

7. Vegetable Teriyaki Stir-Fry

Ingredients

8. Cashew Satay Spiralized Vegetable Stir Fry

Ingredients

• 2 -3 zucchini and/or yellow squash (spiralized into noodles)
• 2 handfuls of chopped napa cabbage (more if you want more veggies)
• 1 shallot or 2 – 3 tbsp chopped red onion
• 1 tbsp sesame oil
• 2 -3 tbsp creamy cashew butter or tahini works too –> adjust according to how much zucchini you use.
• 1/2 to 1 tsp red chili flakes
• 2 tbsp tamari or gluten free soy sauce (add more if you like salty)
• 1 tsp agave nectar (or honey if you are not vegan)
• 1 tsp garlic (minced)
• 1/4 tsp five spice asian seasoning
• dash of sea salt
• black pepper to taste

Instructions

1. Spiralize your zucchini and squash. Clean and dry. Chop your cabbage and red onion.
2. Heat a wok or skillet to medium high or high and add in your cashew butter (make sure it’s smooth and melted or creamy), sesame oil, tamari, garlic, and chili flakes.
3. Mix all together.
4. Toss in your veggies and remaining ingredients and seasoning,spices.
5. Visit here to read the full instructions: Recipe Source

9. Stir-Fry Zen Crunch Bowl

Ingredients

• 2 cups cooked millet, quinoa or brown rice
• 1 tablespoon sesame oil
• 1 crown broccoli, broken into florets (about 2 cups)
• 1 1/2 cups shredded carrots
• 1 cup snow peas
• 1/2 cup vegetable stock
• 2 cups asian greens (or kale and spinach)
• salt and pepper, to taste
• 1 1/2 cups red cabbage, chopped (about 1/4 of a cabbage head)
• 1/3 cup roasted cashews

Dressing:

• 1 tablespoons miso paste (yellow)
• 1 tablespoon lemon juice
• 1 teaspoon fresh ginger
• 2 tablespoons tamari or soy sauce
• 1/8 teaspoon ground sea salt
• 1 tablespoon rice vinegar
• 2 teaspoons agave syrup (or honey)

To make roasted chickpeas:

• 15-ounce can chickpeas (garbanzo beans), rinsed and drained
• 1/2 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground sea salt

Instructions

1. Cook millet, quinoa or brown rice and set aside. You’ll need about 2 cups cooked for this recipe (which was equal to 1 cup dried millet).
2. Make the roasted chickpeas : Preheat oven to 400 degrees. Rinse chickpeas with water and pat dry with a couple of paper towels. In a medium bowl, add sesame oil, ground ginger, garlic powder, and sea salt. Add chickpeas and stir to coat. Place the chickpeas on a baking sheet and bake at 400 degrees for 30-35 minutes, stirring midway through, until brown and crispy (being careful not to burn).
3. Visit here to read the full instructions: Recipe Source

10. Easy Quinoa Stir Fry

Ingredients

• 2 cups cooked quinoa
• 10 mushrooms diced (I used button mushrooms)
• 1/2 cup onion diced
• 2-3 garlic cloves minced depending on the size
• 1/2 cup slivered almonds
• 3 small carrots diced
• 2 T oil (I used coconut oil )
• 2-3 T balsamic vinegar
• salt and pepper to taste

Instructions

1. In a saucepan , saute the onions, garlic, mushrooms, carrots and oil for about 5-7 minutes on medium heat.
2. Then add in the cooked quinoa, almonds and balsamic and keep sauteing on medium heat for another 5 minutes or so.
3. Visit here to read the full instructions: Recipe Source