Easy dinner – vegan stir fry with baked tomatoes and cauliflower

 

We all have those days. We do not feel like cooking something big although we do have to feed ourselves and our families. Then what do you make? My answer is almost always some kind of stir fry or wok. My wok is on my list of most used kitchen items in my vegan kitchen. A wok is a great tool because it allows you to cook larger meals fast, without any oil and with little preparation. If you want to, you could easily make a stir fry from precut frozen veggies. One of the ingredients in this one is actually frozen haricot beans.

Just to clear something up: Frozen fruits and veggies are not bad. I live in Denmark, so our supply of fresh, local and delicious fruits or veggies are quite limited. Therefore a lot of the fresh produce that is available to us, has traveled many miles to get here. In the process a lot of nutrients are lost. But when you buy frozen veggies, they are fresh when they are frozen and the freezing process locks in some of the nutrients that are otherwise lost. Therefor frozen stuff is a nice, convenient and healthy way to get more vegetables in your diet.

Now onto the recipe! let’s go!

Vegan stir fry with baked tomatoes and cauliflower

Ingredients for 2 portions

  • 10 cherry tomatoes
  • 2 sweet potatoes
  • 1/2 a head of cauliflower in little bouquets
  • 100g mushrooms cut into slices
  • 2 cloves of garlic
  • 150g haricot beans(mine were frosen)
  • 1 can of water chestnut
  • 125g Miehoen rice noodles (or any other type of noodle)
  • soya sauce or tamari
  • 2 1/2 tsk paprika
  • soya sauce or tamari
  • 2 1/2 tsk paprika

Firstly i turn on the oven at 180 celsius and let that heat up. In a dish i lay out the cherry tomatoes cut in half. Then i drizzle with balsamic vinegar, salt and pepper. I also prepare a baking sheet on a baking tray with the sweet potatoes cut into fries and sprinkled with salt and evenly distributed on the tray. I pop these in the oven. The fries will be done after 30 minutes, but the tomatoes only take 20-25 minutes. Now i boil my rice noodles for the amount of time directed on the package and afterwards set those aside. Then i take my wok and get it nice and hot. I then add my cauliflower, my mushrooms and I press  the garlic in and ass a bit of water. After a couple of minutes, when the mushrooms are almost done i also add the paprika and the soy sauce. I fry this up for a couple and then i add the beans. This cooks for two minutes, or until the beans are no longer frozen. Then you add your noodles. Now you get your tomatoes out of the oven and add them in with the water chestnut. Water Chestnuts are best if they do not loose their crispiness, that is why they go in last. You serve this simple and delicious dish with the sweet potato fries as a side and you are done.

It does not have to be hard to cook good vegan food, and this is a great example of that. Velbekomme!(Bon appetite in danish)

 

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