This oil free spicy veggie stir fry is the perfect vegetable-heavy lunch or even quick and easy dinner! It provides just enough saltiness and spicy kick to be far from boring, and it is super bulky so it satisfies hunger extremely well. It can be made in a matter of minutes and has minimal cleanup… can I get an amen to that?
Some tips before you get started:
-Cook the veggies in order of their hardness. Start with the beets and carrots, add the onion and zucchini, then move on to the greens and green onion. This will help make sure all of the vegetables are cooked to perfection at the same time.
-You can sub the tamari for coconut aminos for less sodium and a slightly milder flavor.
2 Medium golden beets
1 Large carrot
1 Medium zuchinni (or 2 miniature)
1/4 Medium yellow onion
2 Green onions
4 Kale large Kale leaves, destemmed
1/2 Head of small cabbage
2 Veggie Sausage of choice (I love field roast)
2 Cloves garlic
2 Tbsp. Nutritional Yeast
4 Tbsp. Tamari
Tapatío, to taste
Optional vegan cheese, to taste (I used Daiya)
Chop all veggies and preheat a skillet on medium heat. sauté the veggies with water and tamari. After about 5 minutes, add the veggie sausage, garlic, nutritional yeast, tapatío, and optional vegan cheese. If the mixture gets too sticky or dry, continue to add water or tamari. Sauté for about 10-15 minutes, or until all veggies are thoroughly cooked.