Vegetable Stir Fry (vegan + gluten-free)
/Stir fry’s are my go to for something easy to make that also taste good as leftovers. They’re a great way to get vegetables in and are still filling and satisfying. I used bell peppers, yellow onion, and broccoli for this particular recipe, but feel free to experiment with others vegetables as well. This sauce has a little bit of a kick to it and a tiny bit of sweetness, making it somewhat reminiscent of teriyaki sauce. It’s great eaten with or without quinoa and I ate it leftover the next day with sunny side up eggs on top.
Ingredients:
Sauce-
1/4 c. coconut aminos
1 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tbsp extra virgin olive oil
2 tbsp water
1 tbsp arrowroot powder
5 garlic cloves
1 tsp ginger, shredded
1 tsp sea salt
2 tsp black pepper
Stir fry ingredients-
3 tbsp avocado oil
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cups broccoli florets
1/2 yellow onion, thinly sliced
cooked quinoa for serving
Directions:
Blend all sauce ingredients in a high speed blender until thoroughly combined. Set aside.
Warm large pan over medium heat and add in the stir fry ingredients. Sauté the vegetables in avocado oil for 7-10 minutes or until lightly cooked and tender.
Add the sauce in with the vegetables and stir until evenly coated. Cook for another 2-3 minutes.
Serve over quinoa and enjoy!
With love,
Ashley
