Vegan Plant Based Stir Fry

This will for sure be one of your staple weekly recipes! My hubby and two daughters just love this recipe. It is simple to put together and cooks up quick too. If you want to make it even easier you can prep the veggies ahead of time, like on the weekend so they are ready to just throw in the pan.

1 head of cauliflower
1 red pepper
1 large onion
2 carrots
1 medium size zucchini
( all veggies cut into bit size pieces)

1″ chunk of ginger
6 dates
4 Tbsp Braggs liquid amino acids
6 Tbsp tahini
1 cup water

Sate` veggies in a pan with a little water until almost tender. Blend sauce ingredients in a blender and pour over veggies. Cook for 5 more minutes.

Servings: 6-8
Calories per serving: 130-170


5 Comments Add yours

  1. Marcy Powell says:

    This sounds delicious. I have everything except the cauliflower. I’ll go in the morning to buy one and directly home to make this for my lunch. Thank you for your website. I just found it today and am already in love. Your site is exactly what I need. I have watched and listened to all the Doctors you listed on the Learn section and I have T. Colin Campbell’s “China Study” and many more. All of Dr. McDougall’s website info and listened to many many of his YouTube videos as well as Dr. Furhman’s site and videos. I purchased his books. I could go on about the others as well, but there are so many. Since I was diagnosed with cancer and had cancer surgery in January, I’ve gone hog wild searching for ways to fix my food and stick to it. I’m now trying to keep my cancer from progressing by proper nutrition. I love Chef AJ and so many more, but your site is right to my liking. Thank you, thank you, thank you, Jill. Family and friends all have suggestions for me and I was starting to get discouraged about what I’m doing. I have no one to support me, my husband doesn’t agree with what I’m trying to do and we eat TOTALLY DIFFERENT. He feels I’m not eating REAL food. Dr. Ruth Heidrich has communicated with me by email and she is very encouraging. But other than websites like yours, I am doing this ALL ALONE. So, please keep the recipes coming. Thanks again.


    1. Jill Dalton says:

      You could contact the True North Clinic too. I believe they have a special protocol for cancer patients 😊


  2. Carolyn Knorst says:

    I made this for dinner tonight with a different mix of veggies based on what I had. I served over soba noodles and put out toppings to add: chopped green onions, chopped cilantro, black sesame seeds and asian garlic sauce. Afterwards thought I could also try chopped peanuts.
    It was so good. I needed a rave review from the hubby and got it.

    I have a question though. I only used half the sauce and wonder if it would freeze well.


    1. Jill Dalton says:

      I’m pretty sure the sauce would freeze well. I’m so glad you liked the recipe 🤗


  3. Birgit Röling says:

    This sauce is just so hyper-delicious, I love it. I put in broccoli instead of cauliflower, added some mushrooms and green beens, and it was perfect!


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