Vegetable Stir Fry (vegan + gluten-free)

Stir fry’s are my go to for something easy to make that also taste good as leftovers. They’re a great way to get vegetables in and are still filling and satisfying. I used bell peppers, yellow onion, and broccoli for this particular recipe, but feel free to experiment with others vegetables as well. This sauce has a little bit of a kick to it and a tiny bit of sweetness, making it somewhat reminiscent of teriyaki sauce. It’s great eaten with or without quinoa and I ate it leftover the next day with sunny side up eggs on top.

Ingredients:

Sauce-

1/4 c. coconut aminos

1 tbsp apple cider vinegar

1 tbsp dijon mustard

2 tbsp extra virgin olive oil

2 tbsp water

1 tbsp arrowroot powder

5 garlic cloves

1 tsp ginger, shredded

1 tsp sea salt

2 tsp black pepper

Stir fry ingredients-

3 tbsp avocado oil

1 orange bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 cups broccoli florets

1/2 yellow onion, thinly sliced

cooked quinoa for serving

Directions:

1. Blend all sauce ingredients in a high speed blender until thoroughly combined. Set aside.

2. Warm large pan over medium heat and add in the stir fry ingredients. Sauté the vegetables in avocado oil for 7-10 minutes or until lightly cooked and tender.

3. Add the sauce in with the vegetables and stir until evenly coated. Cook for another 2-3 minutes.

4. Serve over quinoa and enjoy!

With love,

Ashley