Vegan Coconut Vegetable And Mushroom Stir-fry
This gluten-free vegan coconut vegetable and mushroom stir-fry is a delicious, healthy 15-minute meal that's perfect for a weeknight dinner! Made with lots of vegetables and a rich, creamy coconut sauce, this easy meal is packed full of flavour and completely fuss-free.
- 7 oz rice noodles
- 2 cloves garlic minced
- 1/2 medium onion chopped
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2.5 cups mushrooms
- 2 medium bell peppers
- 2 medium carrots peeled and chopped into matchsticks
- 1/2 cup green peas
- salt, to taste
- 2 cups fresh spinach
For the sauce
- 2/3 cup coconut milk
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tsp arrowroot powder
To make the sauce, stir together the coconut milk, almond butter, maple syrup and arrowroot powder. Set aside. Soak or boil noodles according to instructions on packaging.
Meanwhile, add the garlic and onion to a non-stick frying pan with 1-2 tbsp water. Stir on a medium-high heat for 2-3 minutes, until softened. Season with cumin and paprika, then add the mushrooms and stir for a further 2-3 minutes, until almost cooked through.
Add the bell peppers and carrots to the frying pan, and stir for 2 minutes, ensuring that they still have a little bit of crunch. Then, lower the heat and add the noodles, green peas and sauce. Season to taste with salt and pepper. Stir for a further 2 minutes to combine with the vegetables and allow the sauce to thicken.
At the last minute, add the spinach and cook until wilted down. Serve immediately with a garnish of your choice.
Calories: 712kcal | Carbohydrates: 129g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Sodium: 296mg | Potassium: 1150mg | Fiber: 11g | Sugar: 26g | Vitamin A: 14475IU | Vitamin C: 175.6mg | Calcium: 144mg | Iron: 3.5mg