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100% Vegan Vegetable Stir Fry

Serves 2-3


1.5 tbsp coconut/olive oil

1 medium onion, sliced

4 cloves garlic, minced

Thumb of ginger, peeled and grated

2 peppers, sliced

1 medium courgette/carrot, julienned

80g broccoli, cut into small florets

80g mangetout, sliced in half lengthways

300g frozen soya beans (edamame)

2 tbsp tamari

150g buckwheat noodles - boiled and drained

Sesame seeds, coriander and sesame oil to serve


Heat the oil in a large saucepan or wok over a medium heat.

Add the onion, garlic and ginger and allow to cook for 2-3 minutes until fragrant.

Add the peppers, courgette/carrot, broccoli and mangetout and cook for a further 4-5 minutes until softened.

Meanwhile, add the soya beans to a small pan of boiling water and cook for 5-6 minutes until tender.

Drain and add them to the stir fried vegetables along with the tamari.

Serve the stir-fry on a bed of buckwheat noodles and scatter with sesame seeds, chopped coriander and a drizzle of sesame oil.

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