Vegan stir fry recipe

Chef Jeena has been very busy in the kitchen today and has a beautiful vegan vegetable stir fry recipe for you to cook.

The vegetable stir fry is served with rice noodles and vegan soy sauce, you really must serve this tasty vegan stir fry with soy sauce because it really enhances the flavour of the noodles.

This is also a gluten free stir fry recipe as the noodles are made from rice and the soy sauce is gluten free and vegan.

Chef uses a few pinches of ground herbs and spices including kaffir lime leaves, lemon grass and aniseed then finishes off the dish by adding a spoonful of creamed coconut at the end of cooking to give the stir fry an extra punch of delicious flavour.

Tofu and chilli are optional in this vegan stir fry recipe - this dish tastes fabulous with or without chilli and tofu.

We really enjoyed eating this delicious meal tonight in Jeenas Kitchen.

The sweet ginger pieces, fragrant herbs and spices, creamy subtle coconut, tasty filling rice noodles and delicious soy sauce was so very tasty -any one for seconds ?? YES please !

Ingredients for this vegan stir fry recipe

3 Carrots
1/2 Cucumber
1/4 Cup frozen peas
3-4 Medium flat mushrooms
1 Sweet red pointed pepper
3 Garlic cloves
3 Inch chunk fresh ginger
1 Tbsp creamed coconut
3-5 Green chillies (optional)
Salt and black pepper
Rice bran oil
Firm tofu (optional)
Vegan soy sauce

Spices

1/2 tsp Coriander powder
3 Dried lime leaves
Pinch dried lemon grass
2 Peppercorns
Tiny pinch clove powder
Tiny pinch nutmeg
Pinch cinnamon
1/2 tsp Aniseed powder
Pinch salt

Picture of tofu that can be added to the stir fry optionally.



How to cook a Vegan Stir fry recipe.

Peel and slice both cucumber and carrots into strips, slice the red pepper into strips.



Peel the ginger and slice very fine, cut into small strips.

Place all of the spices into a grinder and grind to a powder.

Heat up a wok and add a little rice bran oil.

Add the carrots and pepper cook for 5-10 minutes on a medium/high heat stiring all the time.

Grate the garlic into the pan add the mushrooms and cucumber.

Add a few pinches of the herb powder then turn down the heat a little.

If using chilli add chopped chilli now.

Add the peas, keep stiring.

Add the tablespoon of creamed coconut.

Salt can be added here to taste.

Keep cooking until done.

Pour boiling hot water into a bowl with 2 bunches of rice noodles, leave to soak for 5 minutes.

Drain off the water then add the noodles to the stir fry pan, use two forks to lift and mix the noodles into the stir fried vegetables.

Serve with soy sauce.

Enjoy Chef Jeenas delicious vegan stir fry recipe.

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