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Category: Main Dish
Yield/Servings:2-3 servings
Prep Time: 15 Cook Time: 25 Total Time: 40
250 g dry spaghetti (or check the blog for our own homemade noodles recipe)
1 inch ginger, finely chopped (or 1 tablespoon minced ginger)
2 carrots
1 cup (or a handful) snow peas (mange-tout)
½ broccoli head
1 cup bean sprouts
6 - 7 fresh mushrooms
5 stems kale
1-2 stems scallions
2 tablespoons coconut oil (or vegetable oil)
2 tablespoons teriyaki sauce
1½ tablespoons jerk/bbq sauce
1 - 2 tablespoons shoyu soy sauce
1 tablespoons maple syrup
½ teaspoon lemon juice
Black pepper and salt to taste
(1) Bring a large pan of water to boil. Break spaghetti in half and boil until al dente. When spaghetti is cooked, drain water. Run cold water in the spaghetti, then drain again. (Running cold water in the spaghetti prevents it from sticking to one another until we are ready to use it). Set spaghetti aside.
(2) Meanwhile, prepare vegetables: cut the broccoli into florets, cut the carrots into julienne (or thin strips), remove the strings from the snow peas, wash mushroom thoroughly then slice them.
(3) Remove the middle stem from the kale, then cut the leaves into thin ribbons. Chop the scallions. Wash the bean sprouts and keep aside.
(4) Once all vegetables are prepare, begin sauteing them by starting with the carrots.
(5) Heat a tablespoon of oil, in a deep large non-stick fry pan or wok. Add in the...
see full recipe at: veganlovlie.com
Recipe Source: veganlovlie.com
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Stir-fried Vegetable Spaghetti | Vegan/Vegetarian
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Looks good. But I don't like kale so will replace with spinach.
Category: Main Dish
Yield/Servings:
Prep Time: 15 Cook Time: 25 Total Time: 40
250 g dry spaghetti (or check the blog for our own homemade noodles recipe)
1 inch ginger, finely chopped (or 1 tablespoon minced ginger)
2 carrots
1 cup (or a handful) snow peas (mange-tout)
½ broccoli head
1 cup bean sprouts
6 - 7 fresh mushrooms
5 stems kale
1-2 stems scallions
2 tablespoons coconut oil (or vegetable oil)
2 tablespoons teriyaki sauce
1½ tablespoons jerk/bbq sauce
1 - 2 tablespoons shoyu soy sauce
1 tablespoons maple syrup
½ teaspoon lemon juice
Black pepper and salt to taste
(1) Bring a large pan of water to boil. Break spaghetti in half and boil until al dente. When spaghetti is cooked, drain water. Run cold water in the spaghetti, then drain again. (Running cold water in the spaghetti prevents it from sticking to one another until we are ready to use it). Set spaghetti aside.
(2) Meanwhile, prepare vegetables: cut the broccoli into florets, cut the carrots into julienne (or thin strips), remove the strings from the snow peas, wash mushroom thoroughly then slice them.
(3) Remove the middle stem from the kale, then cut the leaves into thin ribbons. Chop the scallions. Wash the bean sprouts and keep aside.
(4) Once all vegetables are prepare, begin sauteing them by starting with the carrots.
(5) Heat a tablespoon of oil, in a deep large non-stick fry pan or wok. Add in the...
see full recipe at: veganlovlie.com
Recipe Source: veganlovlie.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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