Tag Archives: home made vegan stir fry

Eat the Rainbow! Vegan Stir-fry

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Homemade organic vegan stir-fry. Use oil or water, it will turn out just as good without oil.

This one uses, enoki, shiitake, baby portabella, and oyster mushroom, with red onion, tofu, baby  corn, bamboo shoot, red cabbage, red pepper, green beans, carrot, basil, spices of garlic, ginger, celery seed (crushed), black pepper, paprika, TJoe’s organic garlic bbq siracha sauce, soy sauce, chili sauce.

Cook the mushroom and onion first, then add tofu, 1/2 of the sauce/spice. Then put the rest of the rest of the veggies in and cook until it is cooked to your liking adding the restof the sauce in the last several minutes.

Option marinade the tofu, bamboo shoots and corn ahead of time with the sauce ingredients.

All mixed up, cooked and yum!

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Served with Curry shallot long rice pilaf. Made with curry and spices, dried shallots from last year’s homegrown garden harvest, and peas.  Picture is before fluffing to eat.

I hope you like this meal.

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Veggie Stir Fry Dinner

Veggie Stir Fry
Veggie Stir Fry

Made with all organic veggies of red onion, pea pods, rapini (or Chinese Broccoli), straw mushroom, shiitake mushroom. Sauce is Organic Siracha BBQ, Organic Tamari, Organic mustard (spicy brown), homegrown andhome made Organic Chili paste using Korean Hot peppers,  all mixed with a dilution of water.

Served with Jasmine rice cooked in veggie broth, Edamame, and Marinated Organic Tofu jerky made in the dehydrator.

 

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Vegan stir fry, Fresh from the Organic Garden

Vegan Stirfry, Organic Garden Goodness
Vegan Stirfry, Organic Garden Goodness

Garden time is my favorite time of the year. Just cut it up, cook it up and eat.  This is an assortment of several types of peppers with red onion, broccoli and cauliflower. A blend of fresh organic herbs cooked with water (oil free) and a bit of your favorite seasonings from the spice rack and this is good to munch.