This recipe was in the works until I got an email from a newsletter subscriber for a veggie stir-fry recipe. I am more than happy to pull this one out of the drafts and onto the blog.

As for the stir-fry you can use any type of veggies you have on hand including mushrooms, cauliflower, carrots, kale, and bell peppers. The veggies you use depend on what veggies you prefer. You can really go to town with the options.

Here are a few tips on cooking time: (from my experience in the kitchen)

~ Long-cooking vegetables such as mushrooms (with mushrooms I prefer to cook out the water to release when you add in salt before I add in any other vegetables), potatoes, and cauliflower would go in first in that order.

~ Quick-cooking vegetables like carrots, kale, and bell peppers would go in together last in that order.

~ My personal rule of thumb for cooking a stir-fry is when your first vegetable in your stir-fry is about halfway from being fully cooked add in your next. Repeat that until you have added your last ingredient to your stir-fry.

a pan of easy vegetable stir-fry on a black stovetop.

Stuck with what to do with this Easy Vegetable Stir-fry? Here are a few meal ideas.

~ Veggie Lasagna – make some tomato sauce and boil your lasagna sheets and alternate layers of tomato sauce, lasagna sheets, vegetable stir-fry, and tomato sauce.

~ Pizza – roll out some pizza dough, add on some tomato sauce, your vegetable stir-fry, and any other topping, and pop in the oven. If you don’t feel like rolling out dough use flatbreads.

~ Veggie Wraps – heat up some flour tortillas or flatbread and stuff in your vegetable stir-fry until your heart is content.

~ Main dish side – serve this along your main dish. Creamy pasta, rice, quinoa, or even millet pairs well.

~ Vegetable Fried Rice – throw any leftover stir-fry with some leftover rice for a quick and easy lunch or dinner.

Easy Vegetable Stir-fry

Kiara | My Plant Base Plate

Depending on how much servings you need from this Vegeable Stir-fry, adjust to amount of veggies used as needed.

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Course Side Dish

Ingredients

Cauliflower
Mushrooms (I used white mushrooms)
Carrots
Kale
Bell Peppers
Green Onions 2-3
Coconut Oil
Curry Powder
2 cloves of garlic

Instructions

Begin by washing all your vegetables and setting them aside in a bowl.
Start chopping your vegetables into your desired size. Place each vegetable in a separate bowl.
Cauliflower – small florets
Broccoli – small florets
Carrots – you can either grate or cut into matchsticks / julienne.
Kale – chop roughly
Mushrooms – cut in half and then in 3-4 slices.
Chop your green onions and garlic.
Heat your frying pan and coat with a generous amount of coconut oil.
Add in some curry powder and your chopped green onions and garlic . (you can add in any other seasonings you prefer such as thyme or celery at this point).
Add in your cauliflower. Cook until halfway to doneness.
Add in your broccoli, kale, and carrots in in that order.
Cook until all your vegetables have cooked to your desired tenderness.