Gluten-Free & Low Sodium Vegetable Stir Fry

SarahBaker14618
7Ingredients
Calories
30Minutes

When it comes to adding more veggies to your diet, stir-fry seems to be the entry level recipe into the plant based kingdom of eating habits. To take this easy meal to the next level, I created a quick guide to better stir-fry: http://balancedbabe.com/guide-to-better-stir-fry/

Ingredients

  • vegetables (Bag of frozen stir-fry)
  • 1/2 tempeh (a block of, diced)
  • 1 inch ginger (grated)
  • coconut aminos (you can use as little as you’d like or as much as you’d like)
  • 1 tablespoon coconut oil
  • 2 cloves garlic (or 1 tsp of minced garlic)
  • 1/2 white onion (chopped)

Directions

  1. In a wok or skillet, heat up the coconut oil and add the chopped onion, garlic and ginger
  2. Once the onion is translucent, add the frozen stir-fry vegetables and cook on medium / high heat until thawed
  3. Add the tempeh and coconut aminos and cook for about 7-10 minutes

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