I haven't been vegan for long. Although I began changing my eating habits over two years ago, I didn't cut meat out of my diet completely until the beginning of this year. Before then, I assumed every meal needed some sort of meat or fish on the side, and the vegetables were simply a small portion of the meal that were added to the plate, just to fill up space and add color.
Now that I no longer eat meat or fish, the vegetables are the center of the meal or the meal entirely. With this particular mix of veggies, I would have normally added tofu or pad Thai noodles to it in order to make the meal more filling. If I am short on time, though, or just feel like having something light, this quick-fix vegetable stir-fry dish is the way to go. Feel free to pair it with cooked rice or noodles for a heartier but equally quick and delicious version.
Now that I no longer eat meat or fish, the vegetables are the center of the meal or the meal entirely. With this particular mix of veggies, I would have normally added tofu or pad Thai noodles to it in order to make the meal more filling. If I am short on time, though, or just feel like having something light, this quick-fix vegetable stir-fry dish is the way to go. Feel free to pair it with cooked rice or noodles for a heartier but equally quick and delicious version.
YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup white onion, chopped
- 3 garlic cloves, chopped
- 6-8 mini sweet peppers, chopped
- 2 jalapeños, seeded and chopped
- 1 - 1 1/2 cup bean sprouts
- 1/2 cup water chestnuts
- 1/2 cup - 1 cup snap peas, cut in halves
- 1/4 cup gluten-free soy sauce
- 1 tsp. ground black pepper
- 1 tbs. olive oil
Directions
1. Set skillet over medium-high heat and add olive oil or cooking oil of choice. Add chopped onions and garlic. Stir until lightly golden brown (no more than five minutes).
2. Toss peppers, bean sprouts, chestnuts and snap peas in skillet and stir for a few minutes.
3. Add salt, pepper and soy sauce.
4. Serve over a bed of steamed rice or noodles (optional).
2. Toss peppers, bean sprouts, chestnuts and snap peas in skillet and stir for a few minutes.
3. Add salt, pepper and soy sauce.
4. Serve over a bed of steamed rice or noodles (optional).
Also by Cristina: Vegan Fiesta Nachos
Related: Tempeh Stir-Fry with Fennel and Peaches
Vegan Ginger Stir-Fry with Lime-Garlic Vinaigrette
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Photos: Cristina Nidome
