DAIRY FREE | VEGETARIAN | VEGAN
You can never go wrong with fresh veg!
Going plant-based means that oftentimes we have a surplus of fresh veg available in our fridges that may be getting a little wrinklier than we would like.
Before it goes bad and you have to throw it out (or compost it) try out our harvest veg stir-fry recipe!
Buying fresh does not have to be expensive when you are savvy with your produce.
Rummage through your fridge, ‘harvest’ all the fresh veg you can find and let’s get started!
You Will Need:
1. Stir-fry noodles/brown rice (of your choice)
2. 400g firm tofu/soya chunks
3. 2 cups roughly chopped green beans
4. 4 cups spinach
5. 2 cups diced carrots
6. 2 cups red/green bell pepper
7. 1 cup mung bean sprouts (any sprouts will do)
8. 1 cup mushrooms
9. 1 cup red onion
10. 1/4 teaspoon salt (optional as soya sauce is already quite salty)
11. 1/4 cup cashews/peanuts
12. Cooking oil
1. 1/3 cup soya sauce
2. 2 tbsp. fresh grated ginger
3. 2 tbsp. fresh garlic
4. 1 tsp honey
5. 1/4 cup chopped chilli
1. 1/4 cup toasted sesame seeds (optional)
2. 1/2 cup fresh basil
3. 1/2 cup fresh coriander
1. Boil and rinse out brown rice/noodles. Allow to drain well.
2. Heat oil in a pan/wok.
3. Add the onion, peppers mushrooms and tofu/soya chunks. Fry until ingredients are slightly caramelised.
4. Add the rest of your veg and toss well continuously on high heat for five minutes. Add a dash of water and continue to toss for two minutes.
5. Add rice/noodles and cashews/peanuts once your veg is partially cooked and toss well on medium heat.
6. Pour in your sauce and blend well into the ingredients.
7. Allow to simmer on low heat for ten minutes.
8. Garnish with sesame, coriander and basil. Enjoy!