Vegetable Stir Fry

This veggie stir fry can be prepared several different ways and with your preference of noodles and vegetables.  If you follow a WFPB diet, use veggie broth to stir fry instead of oil. If you are used to using oil, I would suggest using toasted sesame seed oil.  To make my veggie noodles, I use a Microplane spiral cutter (picture included at the bottom of this post).

Ingredients:

Spinach rice noodles (1/2 package from Whole Foods)

2 large zucchinis

1 large carrots

2 cloves of garlic, smashed and diced

1 large red bell pepper, diced

1 large yellow bell pepper, diced

1/2 large red onion, diced

1 cups of snow peas

1 cup white, sliced mushrooms

sesame seeds to taste (I use between 1/8 - 1/4 cup)

either 1/2 cup veggie broth or 1 Tbsp of toasted sesame seed oil for the stir fry (depending on your diet and tastes)

*Bragg Liquid Amino (optional) to taste (I use about 1/8 cup)

2 handfuls of cilantro, chopped

1/2 cup green onions, chopped

sprouts of your choice to top it off

Directions

1. Boil the spinach rice noodles for 14 minutes, drain, and immediately cool with cold water in the strainer. 

2. Spiral cut the zucchinis and carrots and set aside.

3. Heat your veggie broth or oil in a large sauce pan.  Once hot, sauté the garlic, sesame seeds, red onion, and bell peppers. Sauté until tender (~5-7 minutes)

4.  Add in the zucchini and carrot noodles, as well as the snow peas and mushrooms.  Saute for another 5-7 minutes until tender.  You could add some Bragg Liquid Amino while you saute if you want additional flavor.

5.  Remove from heat and mix in gently with the cold, drained spinach rice noodles.

6.  Mix in the chopped cilantro.

7.  Add the green onions and sprouts of your choice on top it off.

Microplane Spiral Veggie Cutter

Spiral Cut Zucchini Noodles

Vegan Pot Pie

I've always loved pot pie since I was a kid.  I still love pot pie, but this version is MUCH healthier than the one I used to make.  While it IS plant-based, I will go ahead and say that it's not WFPB because of the Pillsbury crescent dough I use on top.  I did double check the ingredients on the dough, and no animal products are used.  I also use no oil in this recipe.

Ingredients:

Beautiful, raw veggies!

4 medium red potatoes

1 medium sweet red onion

2 medium orange carrots

6 small radishes

1 small yellow squash

1 small zuchinni

1/2 medium eggplant

1 large parsnip

~ 10 sprigs of fresh thyme (don't use the stems, just the leaves)

cracked pepper and Himalayan pink sea salt to taste

garlic salt to taste
1 cup almond milk (or nut milk of your choice)
2 Tbsp brown rice flour

1 container Pillsbury Crescent Rolls

Directions:

1.  Cut all of the veggies about the same size as your quartered red potatoes so everything bakes evenly.

Veggies are ready to bake!

2.  Mix the veggies up in a big bowl, spread them out in a layer on parchment paper on a large baking sheet.  Sprinkle thyme, salts, and pepper to taste.

3. Bake at 400 for 25 minutes.
4. In a small saucepan, continually stir the almond milk and brown rice flour over medium high heat until it thickens into a gravy. Remove from heat and put to the side.

5. On the lip of a pie plate, place the wide end of the crescent rolls with the narrow ends hanging out. (You can line your pie plate with parchment paper if you don't have a non-stick plate.)

6.  Once the veggies have baked, transfer them into the pie plate, pour the gravy over the veggies, and fold the narrow ends of the crescent rolls up and over the top so all the points come together in the center.

7. Bake for 10 minutes at 375 and serve hot.