June 25, 2018
Who doesn’t love a good stir fry?
For me, it’s a staple meal in my diet.
It’s easy to prepare. It’s always different and never boring. It’s quick and simple to make depending on what you are putting in it. And it’s the perfect thing to take to work for my breaks – often, I don’t even need to re-heat it.
As a base, I often cook up a cup of quinoa or brown rice. This is usually enough for at least 3 stir-fry meals.
With the rice or quinoa already prepared, it’s easy to whip up a stir fry by simply adding different veggies and spices. Of course, there would be a bit more prep if you are adding meat. But vegan stir-fry is rather simple.
Here’s the stir-fry I took to work the other day:
For The Love Of Vegan Stir-Fry
Ingredients
- 1/2 cup brown rice – prepared beforehand
- 1/4 cup white onion – finely chopped
- 1/3 cup brown mushrooms – finely chopped
- ¼ cup red pepper – finely chopped
- 2 garlic cloves – finely chopped
- Curry powder – 1 tsp
- Coconut oil – ¾ tbsp
- Hemp seeds – 1 tbsp
- Dried oregano – 1 tsp
Directions
- In a frying pan, melt the coconut oil
- Add the white onion and sauté for 5 minutes on medium-high heat
- Add the mushrooms
- Continue to sauté for another 5 minutes
- Add the pepper and pre-cooked brown rice
- Sauté and stir for a few minutes and then add the curry powder (sometimes I’ll add sea salt as well)
- Stir for another 3 minutes.
- Serve with hemp seeds and oregano on top.
- Other veggies I often add to my stir-fry include zucchini, tomato, carrots, and cabbage.
What are your favourite veggies to include in your stir-fry?
