Vegan Stir-Fry
Description
This is a quick and easy vegan stir-fry with lots of vegetables and the perfect recipe to use up whatever vegetables you have in your fridge.
Ingredients
•
2 tablespoons canola oil
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1 small onion, diced
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1 clove garlic, minced
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1/2 cup sliced carrots
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1/2 cup purple cauliflower, chopped
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1/2 cup chopped fresh broccoli florets
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1/2 cup sliced fresh mushrooms
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4 tablespoons soy sauce
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3/4 cup water
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1 cup cherry tomatoes, halved
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salt and freshly ground black pepper to taste
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1 tablespoon fresh basil, chopped, or to taste
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2 cups cooked rice
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1 teaspoon toasted sesame seeds
Directions
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.
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.
3
Serve warm on a bed of rice sprinkled with sesame seeds.