Vegan Stirfry

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Recipe submitted by Al McCubbin

Vegan Stirfry

Ingredients (use vegan versions):

4 cups of long grain basmati rice.
1 cup of chopped beans
3 chopped carrots
1 tin of corn
1 cup of peas
1 smallish chopped onion
1 tin of Kidney beans
olive oil

Directions:

Put all the vegetables in a wok with a dash of the olive oil. Cook the rice while the vegetables are cooking. After around ten minutes put the rice in with the vegetables. Stir and serve while hot.

A good sauce to put on this is soy sauce.

Serves: 4

Preparation time: 1 hour (approx)

As I write this, this Vegan Stirfry sits in a very satisfied stomach! This was delicious. I used fresh corn instead of a tin can of corn. It appears this recipe will serve more than four. I estimate five or six. I didn't put any soy sauce on it; it was great by itself. I added a little sea salt and some pepper. I'm sure this will become one of my mainstay recipes--easy to make and delicious. I look forward to impressing friends with it. Thanks for sharing it. Tom

Archived comment by: tom

I added bamboo shoots and cashew nuts and had a very satisfied tummy too

Archived comment by: pinhead

You shouldn't use olive oil in a wok as it gets too hot and breaks down. It is fine in an ordinary frying pan.

Archived comment by: 41091