The Whole Food Plant Based Cooking Show
Vegan Plant Based Stir Fry
Calories: 104kcal
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.
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Equipment
Ingredients
- 1 head cauliflower
- 1 red pepper
- 1 large onion
- 2 carrots
- 1 medium zucchini
Sauce:
- 1 inch of ginger
- 6 dates
- 4 Tbsp Braggs liquid aminos
- 6 Tbsp tahini
- 1 cup water
Instructions
- Sautè 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.
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Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 20mg | Potassium: 262mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3071IU | Vitamin C: 26mg | Calcium: 33mg | Iron: 1mg
