November is Vegan Month.
I have, more the most part, cut out meat for two months now. A lot of my meals are vegan but I do still eat cheese and eggs, but a lot of you have asked me for some recipes for veggie meals I have made. While I have been following some new recipes, for the most part I just use whatever we have and make something.
Stir-fries are the easiest, cheapest thing to make because there really are no rules, you can just add whatever you want. I prefer to add the veggies that have a little bit of a crunch to them otherwise it can get a little mushy.
If you feel like you need a little more protein for the day, add in a tin of chickpeas or slice up some Fry’s nuggets and add them.
There are a lot of ready-made sauces you could add but just check the sugar content, not all of them are the healthiest option.
- 1 Green Pepper, sliced
- 1 Red Pepper, sliced
- 1 Yellow Pepper, sliced
- 1 Onion, chopped
- 1 Baby Marrow, sliced length ways
- 1 Large Carrot (or 2 small ones), sliced length ways
- 1 Punnet of Mushrooms, sliced
- 1 Packet of Chopped Spinach
- Veggie Spice (Dischem has a great one)
- Fresh Chilli (optional)
- Coconut Oil
- Fry the onions in some coconut oil until they are transparent, add the garlic and chilli and fry for a further 5 minutes.
- Add the mushrooms and cook until they are almost done
- Add the rest of the veggies, except the spinach and cook until soft but crunchy, add some veggie spice.
- Add the spinach, put the lid on your pan and turn the heat off and let stand for a few minutes. You don't want to over cook the spinach.
- Serve with rice.
- You can add a little soy sauce or chilli sauce.
What are some of your favourite stir-fry ingredients.