Savory Stir Fry

Name: Savory Stir Fry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3-4 plates
Ingredients: 10 Champignon mushrooms; 8oz (240g) cauliflower florets; 2 Chinese eggplants; 2 zucchinis; 1 yellow onion, peeled; 2 garlic cloves, minced; 1 tbsp sweet paprika; 3 tbsps soy sauce; 1 tbsp curry powder; Sunflower oil, to greese the pan; Salt, as needed

Vegan stir fry with tofu, broccoli, and udon noodles topped with peanuts.

Prep. Time

15 minutes

Cook Time

45 minutes

Servings

3-4 plates

Difficulty

Challenging

Gluten-Free, Soy-Free, egg-free, dairy-free

Stovetop

Cooking required:

Allergens:

This Asian-inspired recipe offers a warm, comforting dish that combines savory sautéed vegetables and noodles in a flavorful, creamy sauce. The process of stir-frying and simmering the ingredients ensures that every bite is packed with rich textures and tastes. Perfect for a hearty meal, it’s an easy yet satisfying option for lunch or dinner. With a touch of curry and a hint of soy sauce, this dish brings a balance of spices and creaminess, making it a dish you’ll want to revisit time and time again.

Ingredients

10 Champignon mushrooms

8oz (240g) cauliflower florets

2 Chinese eggplants

2 zucchinis

1 yellow onion, peeled

2 garlic cloves, minced

1 tbsp sweet paprika

3 tbsps soy sauce

1 tbsp curry powder

Sunflower oil, to greese the pan

Salt, as needed

Instructions

Preparing the Ingredients

Rinse thoroughly & slice the mushrooms to 3 pieces, each.
Cut the tofu into 1 inch cubes and set aside in a clean bowl.
Rinse and cut the eggplants to 2 inch cubes, and cut the zucchini longitudinally to 4 and then to halves.
Slice the onion to half rings.

Cooking

Preheat the stove (high heat), and stir-fry the mushrooms in a deep nonstick lightly greesed pan (do not cover). Stir frequently for about 5 minutes, until golden. remove from the pan.
Re-apply oil to lightly greese the pan again, and add the onion, egglplant and zucchini.
Cook for about 20 minutes in medium-low heat with the lid on, stirring every 2-3 minutes, until golden and tender.
In the meantime, on a separate nonstick large greesed pan, salt and fry the tofu on high-heat while frequently stirring, until golden on most/all sides. If only 1 nonstick pan is available, complete this step once the vegetables are fully-cooked.
Back to the vegetable pan: add the cauliflower florets, minced garlic, paprika & salt and mix. Cover the pan and cook for 10-15 more minutes.
Make sure the eggplants are cooked properly (poke with a fork; should be very soft).
Add curry powder, soy sauce and the coconut milk. Stir for an even consistency.
Add the noodles and the mushrooms, mix and cook for 5-10 minutes.

Serve hot!

Notes

The coconut milk can be replaced with water for a thinner sauce, or mix the milk and water for a more even result.
The Chinese eggplants can be replaced with 1 regular eggplant instead.

The Latest Bite

Fig and Beet Salad

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.