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Vegan Garlic Fried Rice with Celery, Mushrooms, Broccoli, Bell Peppers, Carrots and Peas. Vegan Glutenfree Nutfree Recipe.
It is one of those months. Random things to do and less time for the kitchen, photographing, editing and on the computer in general. This is a quick dinner from this week. Garlicky fried rice. You can switch out the Rice with cooked noodles for a fun stir fry. Add any veggies of choice and so on. This is also a recipe with approximate measurements:). The sauces, seasoning can be easily adjusted to taste.
The other meal we had yesterday was this fun somewhat Mexican Pizza. A quick Black beans, tomato, jalapeno mish mash, topped with fresh tomato, red onion salsa on a Wheat Crust. Baked for 14 minutes at 400 degrees F, then topped with Jalapeno cheddary Nacho cheese(I dont remember the brand, we picked it up a wedge from whole foods), ranch dressing(I made a small portion of this recipe with just cashews) and chopped lettuce. Sliced and eaten within 5 minutes.
What am I looking forward to in the new year, is beating my own anxiety issues to the curb. Getting my energy back and figuring out my balance. I am quite tired of walking into a store and losing balance just when I reach the back aisle, and not knowing if i will be able to walk back on my own. I think I might just learn how to walk blind folded, coz my eyes always give me bad feedback and screw up the darn balance. We shall see.
And hopefully finding a sweet little house with a yard, so I can start fostering again. It is difficult and much more tiring to house train the dogs without a yard. And cooking a lot more too. Spending time in the kitchen cheers up these dark and rainy days.
I am thankful for the continuous support from hubbs and from you all, the blogger community and everyone who drops by to read or comment or make my recipes. Have a great Holiday season you all.
Vegan Garlic Fried Rice with Celery, Mushrooms, Broccoli, Bell Peppers, Carrots and Peas. Glutenfree Vegan Recipe
Vegan Garlic fried Rice with Celery Mushrooms, Broccoli, bell pepper, carrots and peas. Easy weeknight meal. gluten-free
Ingredients
- 2 teaspoons organic canola oil , or any high smoke point oil or refined sesame oil
- 8-10 cloves of garlic, chopped
- 2-3 cups cooked Rice, or noodles or Quinoa
- 2 cups vegetables , I used onions, red and green bell peppers, celery, button mushrooms, broccoli, carrots and peas
- 2 teaspoons Sesame oil, I used unrefined
- 1 Tablespoon or more Soy sauce, or soy-free Coconut aminos to taste or other vegan asian sauces of choice
- 1/2 teaspoon salt
- 1/4 teaspoon raw sugar
- 1/4 teaspoon black pepper
Instructions
- In a wok or large pan/skillet, heat 2-3 teaspoons of a high smoke point oil of choice on high heat.
- Add garlic and cook until golden.
- Add onions and green and red bell peppers and mix. Cook for 2-3 minutes, stirring occasionally until brown on the edges.
- Add mushrooms and celery and cook for another 2 minutes.
- At this point, you can also add regular tofu or Soy-free tofu or steamed Tempeh for more protein, and cook for 2 minutes.
- Add in the broccoli, carrots, peas, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.
- Add in cooked rice or noodles(or quinoa), soy sauce/liquid aminos and sesame oil.
- Toss well, taste and adjust salt, spice and seasoning. Add a splash of water if needed. Add in some Sriracha or other chili sauce for the heat.
- Cover and cook 2 minutes.
- Serve hot.
Notes
Nutritional values based on one serving
Nutrition
Calories: 430kcal, Carbohydrates: 75g, Protein: 11g, Fat: 10g, Saturated Fat: 1g, Sodium: 501mg, Potassium: 588mg, Fiber: 11g, Vitamin A: 9240IU, Vitamin C: 22.7mg, Calcium: 87mg, Iron: 3.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Garlicky noodles with veggies.
Made this for lunch with leftover rice from the weekend and it was one of the quickest meals i have been able to put together. That combined with the amazing hibachi taste of this recipe and so many veggies will make this a regular repeat in our book. We are going to make this for dinner again today, as per husband’s request, with some cooked noodles we have sitting in the fridge. Cant wait 🙂
Awesome! So glad you enjoyed it.
Delicious and easy! Chopping the veggies takes some time, of course, but once that is finished, you are eating in no time! I added red pepper flakes for a little kick, and didn’t add peas or protein because I ran out of room in my pan. I ended up taking half of the veggies out before adding the rice, and the result was perfection. (My fault – I had more than 2 cups of veggies.) I will start at step 7 to finishing cooking the second half of the veggies and rice, and this time will also add protein. I will definitely make this again!
thanks Pam!
Made this tonight. Outstanding!
yay
So delicious and simple. Im making this for the third time this evening. I dont have broccoli, but I’ll add extra of the other veg. Great way to use up leftover rice.
Excellent
Love the scale up feature for the portions! I made 6 portions and it was so yummy. I added shrimp in with the garlic took it out the pan and then cooked all the veggies, took that out then fried the rice and mixed all because it was a larger portion I had to do it this way but it worked. I also used white pepper and added some curry powder for even more flavor. It was a hit with the hubby and even my toddler 😉 I also tried you Indian style fried rice with the turmeric… that was also yummy.