Gluten free Vegan Stirfry Recipe

I made this recipe when my gorgeous friend Katieeatsvegan came over for a girly night in. 

It tastes SO good - this dish really hit the chinese takeaway craving, with a nutrition bomb bonus! 

If you're like me and struggle to stand for longer than 5 minutes, you can either chop the veggies up a few hours before you need them, or get someone to help you. It takes a little effort, but oh it's so worth it! 

The first step (you can do this earlier in the day if you need to really pace yourself)

chop half-1 aubergine into cubes

Heat a large frying pan with some oil of choice (not olive oil)
fry the aubergine til slightly browned
turn the heat down, then add:

1 tbsp nutritional yeast (optional but does give a deeper flavour)
1 tbsp liquid aminos or tamari
1 tbsp liquid smoke

Once everything has been soaked up, set the aubergine to one side in a bowl.

second step:

Chop:
1 medium red onion (keep in a separate bowl)
half a punnet of mushrooms of choice (keep in a separate bowl)
1-2 bell peppers (any colour you like, I like red and green)
1 courgette
1 tin of water chestnuts
1 Jerusalem artichoke (optional but very nutritious)

When you're ready, add some oil to a wok or large frying pan
on a medium heat, sauté the onion til soft.
Add all of the chopped veg and stir occasionally.

in the meantime, fry the mushrooms in a separate frying pan with a splash of liquid aminos.

when the mushrooms have started to shrink and most of the water has evaporated from the pan, add the mushrooms to the rest of the veg.
  Now add the aubergine that you cooked earlier, a clove of grated/chopped garlic, a tbsp of chinese 5 spice and stir  and some cashews -  stir through.

- Turn down to a low heat.

Boil up your noodles of choice. I like soya or mungbean noodles for the extra protein and flavour, but rice noodles are also a good choice.

Once the noodles are cooked, drain and stir into the vegetables. Add a splash of liquid aminos and black pepper.



Feel like a side dish? 

If you want to go the extra mile, this side dish really compliments the noodles.

roughly chop half a punnet of mushrooms (or try shitake mushrooms)
1 tin on bean shoots (find in asda)
1 clove garlic
1 tsp fresh grated ginger
half a tsp mild chilli powder (or more if you like it hot)
half a tsp chinese 5 spice
half a tbsp liquid aminos/tamari
black pepper

Fry in some oil until the bean shoots are soft and serve with the noodles!




If you like these recipes, feel free to leave a comment!