Powerhouse Plant Based Veggie Stir Fry
This Powerhouse Veggie Stir Fry is gluten-free and packed with a punch. It is simple to make, full of nutrients and macros, and totally delicious.
Ingredients
- Veggies:
- 1-2 Carrots
- 1 Broccoli Head
- 1 Red Bell Pepper
- 1 Zucchini
- 1 Yellow Squash
- 1 Purple Cauliflower
- 1 Yellow Cauliflower
- 1 cup Shelled Edamame
- 1 small Eggplant
- 1 small can Water Chestnuts
- 1 can Baby Corn
- Rice:
- 2.5 cups cooked Rice
- Sauce:
- 1/3 cup Veggie Broth
- 1/3 cup GF Tamari Sauce
- 2-3 tbsp Arrowroot
- 1 tsp minced Ginger
- Chili Sauce if you like it HOT
Instructions
- For the Rice:
- Cook rice so that finished amount totals to about 2.5 cups (read package directions; some are different).
- For the Veggies:
- While your rice is cooking, chop everything into bite sized pieces and transfer to a large bowl.
- Head a large skillet or wok on med-high heat.
- Toss the veggies around to mix them, then transfer them to the pan.
- Stir occasionally to prevent burning.
- Transfer veggies to a large bowl.
- For the Sauce:
- Whisk together all sauce ingredients in a small bowl.
- Transfer to a pan on low-med heat.
- Bring to a boil.
- Reduce heat to low and stir.
- Transfer cooked rice to veggie bowl.
- Stir, evenly coating everything with sauce.
- Using a ladle, large spoon or measuring cup, transfer mixture into wide-mouth Mason jars, or meal prep containers.
Notes
Recipe makes at least 5 servings, depending on how large your containers are. Allow Mason jars to cool before putting lids on. Place in fridge after allowing to cool. Meal prep will keep for about 1 week, refrigerated.
Please don't be afraid to experiment! If you don't like one veggie, but like another, feel free to substitute. This recipe was meant to be fun and easy, so do with it whatever you want, I just don't recommend changing the sauce ratios. If you'd like to substitute the arrowroot for cornstarch, that works too!