I know a lot of people turn up their noses and won’t give this recipe a try because it’s vegan, but I’m here to tell those people to give this recipe a second chance! It’s delicious, it’s yummy, it’s good for you, and it’s packed with protein!
My church, Southbay Church, is doing a 21 day Daniel Fast, which we are right in the middle of. Actually Day 13 of 21. The Daniel Fast is based off of Daniel chapters 1 and 10, and includes not eating any meat, breads, sugars, and additives in food. So, as you can imagine, the meal planning and eating has been VERY creative. It’s very close to a vegan diet, but take out the sugar, flour, etc. Lots of whole grains, legumes, salads, fruits, and nuts have been on the agenda for us, and this recipe is part of that.
It’s hard to write up the exact measurements for everything, because I basically opened the fridge, looked in there for a few minutes and pulled out every veggie I thought might be good in this and chopped away. So I’ll give you an approximate, but the good thing is that there isn’t really a right or wrong way to cook this – customize the veggies to your liking – my favorite way to cook!
Do you have any good vegan recipes I can add to my repertoire?
Vegan Stir Fry (By: Me)
Makes 4 Servings
2 Tbs. sesame oil, divided
3 oz. firm, extra protein tofu, thinly chopped
1 medium onion
2 cloves garlic, minced
1 Tbs. grated fresh ginger
1 1/2 cup raw broccoli florets
1 cup raw baby carrots
1 red or green pepper, chopped
1 8 oz. packet sliced portobello mushrooms
~ 2 Tbs. soy sauce
1 cup brown rice
Sea Salt to taste
In a small sauce pan, combine sea salt, 1 cup brown rice and 2 cups water. Place on high heat until boiling, reduce heat to low and cover. Cook until water is absorbed, about 30-40 min.
Meanwhile, it medium sized skillet or wok, heat 1 Tbs. sesame oil. Add chopped tofu and cook until golden brown. Place on a separate plate and put aside.
Heat remaining oil in skillet, and add chopped onion, cooking until tender. Add garlic and ginger and cook for another 2 min. Add remaining vegetables, cooking until crisp tender, approximately 5- 10 min.
Aren’t the colors in this dish amazing!!
Add the soy sauce to the pan of vegetables, continuing to cook until vegetables are fully tender. Place cooked tofu back into pan and cook over low heat until heated through. Remove from heat.
Place cooked vegetable mix over cooked rice. Season with additional soy sauce if desired.
The delicious dish! Happy Cooking