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Friday, 14 September 2018

Serene's Easy Vegan Stir-Fry

Here's the recipe of my favourite mixed vegetable stir fry; I love the versatility of this dish because you can add to it and remove whichever legume and vegetables you want. It's quick, easy and you can serve it alongside brown rice, quinoa, or inside a tortilla wrap; the options are vast!

You Will Need -

Bowl 1:
Coconut Oil 3 TBSP
Red Onions 1
Ground Cumin 1 TSP

Bowl 2:
Ginger Paste 1 TSP
Garlic Paste 2 TSP
Paprika 1 TSP
Ground Coriander 1 TSP

Bowl 3:
Portobello Mushrooms 10 (thinly sliced)

Bowl 4:
Red Pepper 1 (sliced)
Orange Pepper 1 (sliced)

Bowl 5:
1/2 Tinned Tomato puree OR Fresh Tomato 2 Medium (diced)

Bowl 6:
Green Lentils (pre-cooked tin, drained)

Spring Onion to garnish

Serves 2 approx.


1. In a heated saucepan or stir fry pan add bowl 1 and fry the onions until the become soft and translucent.

2. Add bowl 2 and mix well; at this point if the spices absorb the oil and the pan feels dry, then feel free to add another tablespoon of coconut oil.

3. Add bowl 3, mix well on medium heat.

4. Once the mushrooms have softened add bowl 4, and mix well for 5 minutes on medium heat
and cook until the peppers have softened to the desired consistency.

5. At this point add in bowl 5 and cook for 5 minutes

6. Add bowl 6 and mix, cook on low heat for 3 minutes.

Garnish with the spring onions.



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