Winter Root Veggie Stir Fry Vegan Friendly Recipes

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VEGAN STIR-FRY



Vegan Stir-Fry image

This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.

Provided by Rita

Categories     Main Dishes     Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 14

2 tablespoons canola oil
1 small onion, diced
1 clove garlic, minced
½ cup sliced carrots
½ cup purple cauliflower, chopped
½ cup chopped fresh broccoli florets
½ cup sliced fresh mushrooms
4 tablespoons soy sauce
¾ cup water
1 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 tablespoon fresh basil, chopped, or to taste
2 cups cooked rice
1 teaspoon toasted sesame seeds

Steps:

  • Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
  • Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
  • Serve warm on a bed of rice sprinkled with sesame seeds.

Nutrition Facts : Calories 210 calories, Carbohydrate 30.7 g, Fat 7.9 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 928 mg, Sugar 2.6 g

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