If you cook veggies well, the dish doesn't require any meat in it in order to be delicious. Even my boyfriend, who swore a few years back that he couldn't ever enjoy a meal without meat, has almost turned into a vegetarian. Why? Because he's learned to cook plant foods in a way he enjoys them. This following recipe is one of his favorites at the moment, and that is a lot said from someone who used to eat 400 grams of ground beef and 6 eggs for dinner...

Veggie Stir-Fry

For the sauce:

1/4 cup (~0.6 dl) soy sauce
1 tbsp sriracha
1 tbsp sugar
1-2 tbsp peanut butter
1 clove garlic or 0.5 tsp garlic powder
1-2 tbsp grated ginger
2 tsp finely chopped chili
3 tbsp water

Vegetables:

Basically, you can use whatever vegetables you wish, but here are the ones I used:
2 large onions
1 red bell pepper
2 carrots
2/3 cups (~1.5 dl) frozen corn
2/3 cups (~1.5 dl) frozen green beans (you can also use fresh, if they're available)

+1 can (à 400 grams) kidney beans or black beans

Method:

Firstly, prepare the sauce, all you have to do is to chop/grate the ginger, garlic and chili, and mix everything together. After the sauce is ready and waiting for use, it's time to chop all the vegetables. The vegetables don't have to be finely chopped, larger chunks are actually better! After chopping, heat your pan to medium-high, and add the fresh vegetables with a little bit of oil. Cook for a few minutes, and add the frozen vegetables. Cook for another few minutes, and add the sauce and drained kidney beans or black beans. Again, cook for a few minutes. You don't want the veggies to bee mushy, they're ready when they're somewhat firm! Lastly, check the taste and add some seasoning (and water) if needed.
Serve over rice or noodles, and enjoy! 😋

This is my first entry to the Fruits and Veggies Monday contest organized by @lenasveganliving. It's already the 45th week of the competition, check the contest out here to get inspired by plant-based recipes and beautiful photos!

What's your favorite dish at the moment? 🍴

-Jasmin ❤