I love stir fry because it is one of those easy, wash and chop, throw everything in the pan and do something else while stirring kind of meal. Does anyone subscribe to the magazine Clean Eating? It is really one of the best ones out there. Most of their recipes are meat free, and if they are not, they always leave modifications (same goes for gluten & dairy free). I modified this recipe from Clean Eating (the April/May 2013 issue) from their magazine. It went over really well with my family, and I got to use these awesome mushrooms I found at the grocery store (see picture on the left). I bought it because I loved the cute little photo on the package, but the mushrooms were delicious also.
- 1 eggplant
- 1 cup of mushrooms
- 1 sweet potato
- 1 zucchini
- 1 red pepper
- 1 cup spinach
- 4 tomatoes
- 1/2 cup of water
- 1 stalk of green onion
- 1/2 cup packed cup of thai basil
- 2 tablespoons tahini or almond butter
- 2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
- 2 tablespoons garlic
- 2 tablespoons lime juice
- 1 knob of ginger (I use a big knob because I love ginger)
- 1 tablespoon coconut oil
- 1 teaspoon red pepper flakes
1. In a bowl, mix together water, tahini, liquid aminos & red pepper flakes (broth).
2. Coat a large pan with coconut oil on medium-high heat. Add eggplant, sweet potato, pepper, green onion, mushrooms, zucchini, spinach, garlic and ginger. Stir until tender crisp, then add tomatoes.
3. Stir in broth mixture and thai basil, tossing well. Bring heat to low-medium and cook until vegetables are tender.
4. Remove from heat and stir in lime juice.
5. Serve & enjoy!
Nutritional Information: Calories: 139 Fiber: 4g Sugar: 4g
Thai Basil Stir Fry
vegan, gluten free, paleo