Vegan Rainbow Stir Fry

Kyla Health

By Maria Fernanda López

Reviewed by Rae Brandenburg, RDN

This colorful stir fry is easy to make and works great as a side dish or main course! It is vegan, low carb and gluten free.

You may have heard the saying “eat the rainbow”. Why? Different colors of vegetables are high in different vitamins, minerals and antioxidants. For example, mushrooms are a great source of vitamin D, red cabbage and bell peppers are high in vitamin C, and zucchinis contain a good amount of vitamin A. Not to mention the various unique antioxidants found in these vegetables to fight against inflammation from free radicals. We recommend adding a protein such as shrimp, chicken or tofu to make this meal even more filling. 

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Ingredients

Serves 2

• 2 zucchinis, chopped
• 2 cups red cabbage, shredded
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1/4 tsp Himalayan salt (omit for hypertension)
• 1 ¼ tsp garlic powder
• ¼ tsp black pepper
• 6 tbsp coconut aminos
• 3 cups broccoli, chopped
• ½ lb bean sprouts
• 2 cups mushrooms, chopped

Instructions

1. Preheat a large skillet over medium heat.
2. Add the zucchini, cabbage, and bell peppers to the skillet. Season with salt, 1 tsp of garlic powder, pepper, and 4 tbsp of coconut aminos. Add a little water if the veggies are sticking. Cook for 3 minutes.
3. Add the broccoli and cook for another 3 minutes.
4. In another large skillet cook the bean sprouts, 2 tbsp of coconut aminos, and ¼ tsp of garlic powder for 5 minutes over medium heat.
5. Remove any extra water from the skillet with the bean sprouts.
6. Combine the bean sprouts with the rest of the vegetables. Add mushrooms.
7. Cover the skillet, turn off the heat, and let it sit for 5 minutes so the mushrooms cook.
8. Serve with tofu, shrimp, or other protein of your choice.

Nutrition

Shopping List

• 2 zucchinis
• 1 bag of shredded red cabbage or 1 head of red cabbage
• 1 yellow bell pepper
• 1 red bell pepper
• Himalayan salt (omit for hypertension)
• Garlic powder
• Black pepper
• 1 bottle of coconut aminos
• 1 head of broccoli or 1 bag of broccoli florets
• ½ lb bean sprouts
• 1 container of fresh sliced mushrooms