Sometimes the days are just too busy to try a new vegetarian recipe. What I have come to realize is that cooking vegan or vegetarian is really actually quite easy. I have gotten into a routine of always having enough food to choose from each and every day which, in the end, is less work for me daily. I cook quite a bit on the weekends and just maybe once during the week. This is an easy and quick veggie stir fry recipe that can be made and eaten with some rice and beans any day of the week.
1/2 small red cabbage sliced
1/2 small green cabbage sliced
1/2 of a zucchini sliced
1 small yellow squash sliced
a few grape or cherry tomatoes halved
1/2 to 1 sweet onion chopped
1/2 red onion chopped
about 10 okra sliced
1 garlic clove
salt and pepper to taste
You can really use any veggies you can think of in a veggie stir fry.
Put all the ingredients in about 2 tbsp of olive oil in a large pan with seasoning. At first it seems as though all of this won’t fit in the pan, but it cooks down rather quickly. I stir fry it for about 5-10 min, turning occasionally. Then I cover and cook on a lower temperature until all the veggies are tender, about 20-30 min.
I serve with jasmine rice and kidney beans cooked in coconut milk. Yummy! And you don’t feel guilty after eating it, no matter how much you eat!