Best Vegan Stir-fry

This vegan dish is a great meal for the family, that you can put together in a short amount of time. This stir fry is a vegetable melody packed with nutrients, the homemade teriyaki sauce paired with white or brown rice takes it over the top – This is a guaranteed home run!

SERVES (4)

INGREDIENTS:

Vegetables:
– Portobello Baby Mushrooms (2 Packages)
– Red Bell Peppers (2)
– Yellow Bell Peppers (2)’
– Orange Bell Peppers (2)
– Cauliflower (1 1/2 Stalks)
– Broccoli (2 Stalks)
– Asparagus  (1 stalk)

Spices:
– Ginger (1 Stalk)
– Garlic (1 Clove)
– Onion ( 1 1/2)
– Cilantro (1 Stalk)

Additional Ingredients:
– Olive Oil
– Brown or White Rice
– Raw Honey
– Water
– Sugar
– Soy Sauce

– Raw Honey & Water or Sugar
– Soy Sauce
– Starch

Cooking Tools:
– Wok
– Sauce Pan

COOKING INSTRUCTIONS

Vegetable Prep:
– Portobello baby mushrooms 2 packages, Wiped, cut in to slices. 
– Red bell peppers 2  Cleaned and sliced 
– Yellow bell peppers 2 Cleaned and sliced 
– Orange bell peppers 2 cleaned and sliced 
– Cauliflower 1 1/2 stalks  cleaned and blanched 
– Broccoli 🥦  2 stalks  cleaned blanched 
– Asparagus  1 stalk /  cleaned   and blanched cut in half 

Spices Prep:
– Garlic clove 5  / minced and halved cut 
– Ginger/   1 stalk  slices thinly 
– Onions 🧅  1 1/2 white onions minced 
– Cilantro 1 stalk   Finely chopped topping. 

– Olive oil  / 1 tea spoon 

Rice Cooking Instructions:
– White rice or brown rice 3 cups. Two to three cups of water. Bring to boil. Add rice and a teaspoon of sea salt. Cover cook until tender. 

TERIYAKI SAUCE INGREDIENTS / COOKING INSTRUCTIONS:
Raw Honey & Water or Sugar
Soy Sauce
Starch
Ginger (minced)
Garlic (minced)

– Combine all ingredients above & add to sauce pan let cook for about 3-5 mins until lite brown add in sauce pan.
– Then add water soy sauce and ginger and honey bring to boil, then bring to simmer cook slowly stir slowly until thick. 
– Use a little starch and water mix; about a teaspoon mixed with cold water then add to sauce; allow sauce to simmer about 10 mins.

Recipe By: Chef Sharon Gilmore, Founder of Love Bucket Vegan

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