Winter Root Veggie Stir Fry Vegan Friendly Food

EASY VEGAN STIR-FRY

Steps:

• Combine onion, canola oil, and garlic in a large skillet. Cook over medium-high heat for 4 minutes. Add carrots, cauliflower, broccoli, and mushrooms one at a time with 2 minutes between each. Pour in soy sauce and stir to coat. Cook for 2 minutes more. Add water, tomato, basil, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are fork-tender but not soft, about 5 minutes. Sprinkle with sunflower seeds.

QUINOA WITH STIR-FRIED WINTER VEG

Steps:

• Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
• Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.

VEGAN STIR-FRY

Steps:

• Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
• Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
• Serve warm on a bed of rice sprinkled with sesame seeds.

WINTER ROOT VEGETABLES

Steps:

• Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.

WINTER ROOT VEGGIE STIR FRY (VEGAN FRIENDLY)

Steps:

• Rinse and rub the root vegetables clean in cool running water.
• Prepare vegetables and combine all except the grated *red* beets.
• Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
• Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
• Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.