Vegan Garlic Fried Rice with Celery, Mushrooms, Broccoli, Bell Peppers, Carrots and Peas. Glutenfree Vegan Recipe

5 from 6 votes

Vegan Garlic fried Rice with Celery Mushrooms, Broccoli, bell pepper, carrots and peas. Easy weeknight meal. gluten-free

Prep Time20

Cook Time20

Total Time40

Servings:

Author: Vegan Richa

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

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.

Nutritional values based on one serving