Rainbow Vegetable Stir-Fry
Instructions
Heat oil in a wok or large skillet over medium-high heat. Add dense vegetables and cook, stirring constantly, for
2 minutes. Add light vegetables and garlic, and cook, stirring constantly, for 3 to 5 minutes, or until vegetables are crisp-tender. Stir in almonds, lemon juice, soy sauce, vinegar, and sesame oil (if using) and cook, stirring constantly, for 1 minute.
To Serve
Spoon into one serving dish or four side plates and sprinkle nutritional yeast (if using) over the top.
You’ve Got Options
Dense vegetables include carrots, Brussels sprouts, white and sweet potatoes, broccoli, cauliflower, parsnips, beets, turnips, and rutabagas. Light vegetables include onions, leeks, red and green bell peppers, chile peppers, cabbage, spinach, kale and other greens, celery, radishes, mushrooms, artichokes, and asparagus.
If you wish to add tofu and turn this into a main dish stir-fry, here’s how: Combine 6 to 12 ounces firm tofu, drained and cut into 1-inch cubes, with the lemon juice, soy sauce, vinegar, and sesame oil (if using) from the ingredients list. Set aside for 15 minutes or up to 1 hour. Add to wok in step 2 with all other (lighter) vegetables. Serve over quinoa or another grain. As a main dish, this makes four servings.
You can add 1 or 2 cups cooked beans or lentils with the light vegetables in step 2.
Makes 4 Servings
Ingredients
2 tablespoons extra-virgin avocado oil
2 cups roughly chopped dense mixed vegetables, such as carrots, Brussels sprouts, and beets (see options)
2 cups roughly chopped light mixed vegetables, such as onions, spinach, and bell peppers (see options)
2 cloves garlic, finely chopped
½ cup raw almonds or cashews
Juice of ½ lemon
3 tablespoons soy sauce or tamari
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil (optional)
GARNISH (OPTIONAL)
¼ cup nutritional yeast or Vegan Parmesan Cheese, or store-bought
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.