BROCCOLI AND MUSHROOM STIR FRY

Stir-fried vegetables may dinner the right day. brooding about things it fast, it's healthy, and most significantly it satisfies delicious. you'll serve a vegan stir-fry recipe over quinoa for a few extra protein in your life, otherwise you can eat it well to assist healthy rice . I even managed with some fried tofu on top and it had been always delicious!

No matter how you select to serve it, make a satisfying sauteed come to at least one simple decision: Choose your veggies wisely. you'll use seasonal veggies, this is often true, but there are some important core ingredients that make veg recipes sauteed high-protein Super satisfying.

BROCCOLI AND MUSHROOM STIR FRY

Broccoli performs two important functions within the vegan recipe fry . First of all, it takes bulk. this provides you something substantial to chew on, and it's a crucial thanks to help yourself feel full. If you've finished eating in two bites, you almost certainly don't think you've got a true dinner!

These green Brassica vegetables also wrap the nutritional punch. It carries vitamin C and K to plates, along side fiber, folate, and anti inflammatory benefits. It even carries a touch protein-4 grams, which may be a staggering amount for vegetables. Broccoli is a crucial vegetable within the vegan diet, so don't miss this ingredient.

Some people may tell you that mushrooms haven't any nutritional benefits, but that's not true. The mushroom carries along some fibers and proteins, which can assist you feel fuller for a extended time. this is often vital , especially if you follow a vegan diet without animal protein. This fungus also has anti-inflammatory properties, so eaten along side broccoli they will greatly assist you reduce inflammation within the body.

INGREDIENTS:

• 2 cups broccoli, cut into small florets
• 1/4 cup red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/4 teaspoon crushed red pepper (optional)
• 2 teaspoons fresh ginger, grated
• 1/4 cup vegetable broth, optional water
• 1/2 cup carrot, shredded
• 1/4 cup cashews, optional water chestnuts
• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon coconut sugar, optional
• 1 tablespoon sesame seeds

INSTRUCTIONS:

1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

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