Quick + Easy Veggie Stir Fry

Happy New Year! You guys voted in my Instagram Stories 

for more quick and healthier recipes this year so here is the 

first of many coming your way! May all your 

new dreams and goals be achieved this decade and 

may all your food be vegan! 

Veggie Stir Fry 

Ingredients:

1 Onion peeled and diced 

1 Garlic clove peeled and diced 

1 pint Baby Bella mushrooms cleaned and sliced
 1 bunch of asparagus snap off the tough ends and cut into large bite sized pieces 

1 8oz Jar Roasted Red Peppers 

1/4 - 1/2 cup frozen peas 

A few handfuls of Baby Spinach 

Olive Oil

Salt 

Pepper

Garlic Powder 

Brown Rice 

Directions:

In a large cast iron skillet over medium heat sauté the onions in a few tablespoons of Olive Oil. Once they are soft and translucent add in the garlic and the mushrooms. 

Allow the mushrooms to brown and the onions to caramelize. Turning down the heat slightly if necessary. Then season to your taste with some salt, pepper and I like to use garlic powder as well. *I do not season until the mushrooms are browned because salt will draw out the moisture and they wouldn’t brown which is where a lot of the flavor is.*

Add in the asparagus and place a lid over top. This will allow the asparagus to steam and it should cook quicker. Next drain and roughly chop your roasted red peppers and add them to the pan. 

Next wilt in some baby spinach and add the frozen peas. 

Once the peas and warmed through, taste and adjust your seasoning according to your taste buds. Then mix in 2-4 cups cooked brown rice. 

Enjoy! 

XO,

Kathleen