{"id":18459,"date":"2023-05-31T08:00:00","date_gmt":"2023-05-31T15:00:00","guid":{"rendered":"https:\/\/kyla.com\/p\/?p=18459"},"modified":"2023-05-03T14:19:29","modified_gmt":"2023-05-03T21:19:29","slug":"vegan-rainbow-stir-fry","status":"publish","type":"post","link":"https:\/\/kyla.com\/p\/blog\/vegan-rainbow-stir-fry\/","title":{"rendered":"Vegan Rainbow Stir Fry"},"content":{"rendered":"\n

Kyla Health<\/em><\/strong><\/p>\n\n\n\n

By Maria Fernanda L\u00f3pez<\/em><\/strong><\/p>\n\n\n\n

Reviewed by Rae Brandenburg, RDN<\/em><\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

You may have heard the saying \u201ceat the rainbow\u201d. 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. <\/p>\n\n\n\n

Having trouble reaching your health goals? Take charge of your health and longevity with Kyla’s Longevity program<\/a>! Our expert team, including a registered dietitian, provides comprehensive support on your journey to living a long, healthy life. Discover your personalized nutrition and wellness plan tailor-made for you today!<\/p>\n\n\n

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Rainbow Vegan Stir Fry<\/figcaption><\/figure><\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n

Serves 2<\/p>\n\n\n\n

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  • 2 zucchinis, chopped<\/li>\n\n\n\n
  • 2 cups red cabbage, shredded<\/li>\n\n\n\n
  • 1 yellow bell pepper, chopped<\/li>\n\n\n\n
  • 1 red bell pepper, chopped<\/li>\n\n\n\n
  • 1\/4 tsp Himalayan salt (omit for hypertension)<\/li>\n\n\n\n
  • 1 \u00bc tsp garlic powder<\/li>\n\n\n\n
  • \u00bc tsp black pepper<\/li>\n\n\n\n
  • 6 tbsp coconut aminos<\/li>\n\n\n\n
  • 3 cups broccoli, chopped<\/li>\n\n\n\n
  • \u00bd lb bean sprouts<\/li>\n\n\n\n
  • 2 cups mushrooms, chopped<\/li>\n<\/ul>\n\n\n\n

    Instructions<\/h2>\n\n\n\n
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    1. Preheat a large skillet over medium heat.<\/li>\n\n\n\n
    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.<\/li>\n\n\n\n
    3. Add the broccoli and cook for another 3 minutes.<\/li>\n\n\n\n
    4. In another large skillet cook the bean sprouts, 2 tbsp of coconut aminos, and \u00bc tsp of garlic powder for 5 minutes over medium heat.<\/li>\n\n\n\n
    5. Remove any extra water from the skillet with the bean sprouts.<\/li>\n\n\n\n
    6. Combine the bean sprouts with the rest of the vegetables. Add mushrooms.<\/li>\n\n\n\n
    7. Cover the skillet, turn off the heat, and let it sit for 5 minutes so the mushrooms cook.<\/li>\n\n\n\n
    8. Serve with tofu, shrimp, or other protein of your choice.<\/li>\n<\/ol>\n\n\n\n