A vibrant and satisfying vegan stir-fry, bursting with fresh vegetables and savory flavors. Perfectly complements a bed of fluffy rice or stands alone as a light, nourishing meal.

Follow The Directions

01

Step

In a large skillet or wok, combine the diced onion, canola oil, and minced garlic. Cook over medium-high heat, stirring frequently, until the onion becomes translucent and fragrant. (approximately 4 minutes)

02

Step

Add the diced carrots to the skillet and stir-fry for 2 minutes.

03

Step

Incorporate the chopped cauliflower florets and continue to stir-fry for another 2 minutes.

04

Step

Introduce the chopped broccoli florets, stirring well, and cook for 2 minutes.

05

Step

Add the sliced mushrooms and stir-fry for 2 minutes, allowing them to soften slightly.

06

Step

Pour in the soy sauce, ensuring all the vegetables are evenly coated. Stir and cook for 2 minutes.

07

Step

Add the water, diced tomato, and chopped basil. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.

08

Step

Simmer gently until the vegetables are tender-crisp, about 5 minutes. Avoid overcooking to maintain a pleasant texture.

09

Step

Garnish with toasted sunflower seeds before serving (optional).

For a richer flavor, consider adding a teaspoon of sesame oil along with the canola oil.
Feel free to substitute or add other vegetables such as bell peppers, snow peas, or zucchini.
To toast sunflower seeds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
Adjust the amount of soy sauce and water to your preferred level of saltiness and sauce consistency.