Photoset/recipe of my vegan stir-fry!
Photo 1; Ingredients:
Eggplant (Approximately 1 thick slice, diced into 1cm squared cubes)
Mushroom (Approximately 2 average sized, cut into slices and halved)
Capsicum (Approximately 1 quarter, diced into 1cm squared cubes)
Bok Choy (1 whole, slice end off and cut into thirds)
Spring Onion (1 - 2 onions, sliced into pieces approximately 1cm in length)
Lentils (Approximately half a can)
Marinated Tofu Nuggets (Approximately half a packet, I use Sweet Chili Tofu Nuggets by Blue Lotus Foods)
Herbs; parsley, garlic, chives, rosemary
Heat the pan medium - high on the stove
Throw the eggplant in with some Nuttelex and after a minute or so add the tofu nuggets and mushroom, as well as the herbs, let this cook until the mushroom and eggplant soak up most of the nuttelex, then add some oil.
When the eggplant is beginning to soften, throw in the red capsicum and let the pan sit.
After another minute or two throw the bok choy in and mix it through, you may need to add a bit more oil.
Add the lentils and stir them in.
Once the lentils are heated up, throw in the spring onion and let the pan sit on low - medium temperature for a few minutes.
Your stir fry is now ready to serve, if you include rice or toast it will feed two people, by itself they will be small portions, so if you’re a big eater it will only make one meal. From the time you start preparing to now the stir fry should only take about 25 minutes by itself.