Simple, Nourishing Vegan Stir Fry


This is such a quick, easy and versatile dish that creates an instant, nourishing supper. Perfect after a long day! Although I’ve included a list of ingredients, pretty much anything goes with this dish and it’s such a good way to use up any left over fresh ingredients that you have to hand.

Simple, Nourishing Vegan Stir Fry
Prep time
Cook time
Total time
Recipe type: Vegan, gluten free
Serves: 1
  • A small handful of cashew nuts
  • ½ red onion, chopped into medium pieces
  • 1 cup bean sprouts
  • 1 small carrot finely chopped lengthways
  • 5 small chestnut mushrooms, cut into thirds
  • Large handful or two of kale
  • About a thumb's width of noodles- buckwheat, brown rice or millet
  • 1 tsp coconut oil
  • A splash of good quality, raw tamari
  • 1 tsp ground ginger
  • 2 tsp organic honey (or brown rice syrup)
  • Fresh, finely chopped chilli (optional)
  • 2 tbsp sesame seeds
  • 1 tbsp tahini
  1. In a wok, lightly toast the cashews on a low heat and set aside in your serving bowl
  2. Heat the coconut oil in the wok and add the onion, carrots, chilli and kale, then the mushrooms and bean sprouts about two minutes later
  3. At the same time in a separate pan of boiling water, cook the noodles
  4. Drain the noodles and add to the stir fry
  5. Add the tamari, honey and ginger and heat stir through until combined
  6. Mix in the sesame seeds and serve in a bowl
  7. Drizzle with tahini and top with the toasted cashew nuts

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