Vegan Plant Based Stir Fry

by Jill Dalton

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.

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… Dinner Vegan Plant Based Stir Fry European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 1040 calories 20 grams fat
Rating: 4.6/5
( 5 voted )

Ingredients

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

Sauce:
1" chunk of ginger
6 dates
4 Tbsp Braggs liquid amino acids
6 Tbsp tahini
1 cup water

 

Instructions

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

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8 comments

Marcy Powell June 13, 2017 - 9:13 pm

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.

Reply
Jill Dalton June 14, 2017 - 12:53 am

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

Reply
Carolyn Knorst October 7, 2017 - 12:09 am

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.

Reply
Jill Dalton October 7, 2017 - 7:10 am

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

Reply
Birgit Röling March 1, 2018 - 2:10 pm

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!

Reply
Rita August 29, 2018 - 7:56 am

Delicious let me tell you. I’m loving it.
(I had some Kale and tofu as well)
👍🏼 5*
Thank you very much for sharing with us.
Rita x

Reply
Jenell Magrum November 2, 2018 - 11:24 pm

Thank you so much for this delicious recipe; you were right when you said this will be one of our staple weekly recipes. I also used broccoli instead of cauliflower b/c that’s what we had, added some mushrooms and baked tofu, with rice on the side to complete the meal. While enjoying the meal I asked my family of 6 to raise their hand if they “liked” this meal; they all raised their hands. Next, I asked them to raise their hand if they “loved” it; again they all raised their hands! I was floored!! 😉 Its not every day you get all members of your family to absolutely love a meal you lovingly put together that fits the criteria of being Nutritarian, and also super easy and equally delicious. It can be challenging as well to know what to make for dinner from week to week, so it is nice to know I have one meal I know I can safely go to that will fit the bill of nutrition, taste, and efficiency! Thanks again, and keep up the good work! Also, I hope this isn’t getting too personal, but I saw in one of your older videos in the credits that you gave credit or thanks to your Creator. I was so blessed to see that you were not ashamed to acknowledge our amazing God in your video, for He is the One who has truly made all of this possible. I was just wondering why that is still not in the credits anymore? If you don’t feel comfortable sharing, I respect that, but I was just curious, and wanted to put that thought out there 🙂

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Melissa Ratisher May 3, 2020 - 1:19 pm

This redipe is SOOO delicious, it’s amazing! I ate this stir fry (I subbed some other vegetables and added tofu) every day for 5 days and was excited for it every day, that’s how much I loved it. Thank you Jill for yet another great recipe!

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