Vegan Stir-Fry

This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 210 Calories

Ingredients

• ¾ cup water
• 1 clove garlic, minced
• salt and freshly ground black pepper to taste
• ½ cup sliced carrots
• 2 tablespoons canola oil
• 4 tablespoons soy sauce
• ½ cup sliced fresh mushrooms
• 1 cup cherry tomatoes, halved
• 2 cups cooked rice
• 1 small onion, diced
• 1 teaspoon toasted sesame seeds
• ½ cup chopped fresh broccoli florets
• ½ cup purple cauliflower, chopped
• 1 tablespoon fresh basil, chopped, or to taste

Recipe Instructions

Step 1

Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.

Step 2

Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.

Step 3

Serve warm on a bed of rice sprinkled with sesame seeds.