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vegan stir fry recipe
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Spread the Love Stir-Fry with Almond-Hemp Drizzle

Course: Dinner
Cuisine: Asian
Servings: 4 people
Author: Wendy Worthington

Ingredients

Stir-Fry

  • 1 tablespoon avocado oil or water for water-sautéing
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small onion sliced
  • 1 fennel bulb thinly sliced
  • 2 celery stalks sliced
  • 2 cups purple cabbage shredded
  • 1 cup purple cauliflower florets
  • 1 jalapeño sliced into large pieces
  • 2 cups royal trumpet and golden oyster mushrooms sliced
  • 2 garlic cloves minced
  • 1/4 cup banana peppers sliced
  • 1 tablespoon coconut aminos
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons hemp hearts
  • 2 tablespoons nutritional yeast
  • 1 cup spinach lettuce or leafy greens
  • 1 cup kale chopped
  • 1/2 cup bok choy chopped
  • 2 tablespoons cilantro chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon lemon pepper
  • 1 small pinch garlic powder or minced garlic
  • Cooked couscous for serving

Almond-Hemp Drizzle

  • 2 tablespoons soy sauce
  • 2 tablespoons coconut aminos
  • 1 tablespoon ume plum vinegar
  • 1 tablespoon lemon juice
  • 1/3 cup soaked almonds
  • 1 small chipotle jalapeño
  • 2 tablespoons hemp hearts
  • 2 tablespoons nutritional yeast
  • 2 to 4 tablespoons water as needed to blend

Instructions

  • Heat a large skillet or wok over medium-high heat. Add avocado oil, or use a splash of water for a water-sauté.
  • Add bell peppers and onion. Cook for 2 to 3 minutes.
  • Add fennel, celery, purple cabbage, purple cauliflower, and jalapeño. Add a splash of water to brighten and steam the vegetables.
  • Stir in rosemary, coconut aminos, mushrooms, garlic, and banana peppers. Cook for 4 to 5 minutes, until the mushrooms soften but the vegetables remain colorful.
  • Sprinkle in hemp hearts and nutritional yeast.
  • To make the drizzle, blend soy sauce, coconut aminos, ume plum vinegar, lemon juice, soaked almonds, chipotle jalapeño, hemp hearts, nutritional yeast, and enough water to make a pourable sauce.
  • Add spinach lettuce, kale, bok choy, and cilantro to the stir-fry. Turn off the heat.
  • Finish with smoked paprika, lemon pepper, and a small pinch of garlic.
  • Serve over cooked couscous and drizzle with the almond-hemp sauce.