Vegan Veggie Stir-Fry Recipe

Last night I made some veggie stir-fry that turned out pretty well. I shared it with a group of friends who seemed to enjoy it, so I am posting the recipe here for you.

In this recipe we are going to use a liberal amount of coconut oil (about 1/3 of a cup), and the base of this recipe consists of the following vegetables: broccoli, squash, onion, cabbage and tomato. The seasonings will consist, in order of strength, of: fresh ginger root, tumeric powder, curry powder and cayenne pepper.

• Vegetables
• Onion – dice one large onion and throw into the mixture
• Broccoli – Cut up two full stalks of broccoli (use the crown an the stalk, don’t waste!)
• Squash – Cut up two yellow squashes
• Cabbage – Pull off 7 or 8 leaves from a head of cabbage, stack them and then cut them into slender strips
• Tomato – Dice up one tomato and toss it in. The liquid in the tomato will help the veggie flavors and seasonings to mix together during the cooking process

• Seasonings
• Fresh ginger root – cut about 1/4 inch of ginger off of the root and chop it up until it is in little pieces
• Tumeric Powder – Sprinkle a good amount of this over the vegetables until you can see sprinkles covering the surface.
• Curry Powder – Sprinkle a little less of this over the vegetables in the same fashion as above
• Cayenne Pepper Powder – Sprinkle a small amount of this over the vegetables as above

Start by cooking on medium, and once the mixture is warmed up reasonably well, turn the temperature down to low, cover and let it cook for about 15 to 20 minutes, or until the broccoli has softened. Be sure to stir it every few minutes to keep the mixture consistent and assure that nothing on the bottom becomes burned.