Vegetable Stir-Fry


I've been trying to improve my pant-based diet, by eating more veggies as well as  eating smaller portions. I was pretty stressed out the past month, searching for a new apartment and job, and this spiked my cortisol levels which also effected my bodies ability of feeling full. I was eating more (it was healthy food, but more than I needed), and eating too quickly.

The juice cleanse I did a few weeks ago helped me get back on track. It helped me relax, allowed me to feel when I was hungry, and made me feel less weighed down by food.

I was craving veggies when I made this recipe. So I threw in all the veggies I had and added a bit of this and that, and thankfully came up with a yummy recipe. I've made it twice now, and it's pretty tasty. It has a hint of spiciness, saltiness and sweetness, and the flavors of the vegetables meld together well.

Yields: 2 Generous Servings


  • 2 TBSP olive oil
  • 1 small red onion
  • 2 garlic cloves
  • About 8 bella mushrooms
  • 1/2 red pepper
  • 2 zucchinis
  • 1 head of broccoli
  • 1/2 tspn chilli flakes
  • 1 tspn dried oregano
  • 1/3 cup of vegetable broth
  • 2 TBSP tamari
  • 1 TBSP honey
  • sesame seeds
  • 4 green onions (optional)

1. Heat olive oil in pan, add sliced red onion and minced garlic. Cook until onion is translucent.

2. Add sliced mushrooms, thin long slices of red pepper, zucchini, and broccoli to pan. Sprinkle chili flakes and oregano. Cook for about 5 minutes.

3. Pour vegetable broth, tamari, and honey over vegetables. Cook for 10 minutes and then simmer until all vegetables are tender.

4. Serve with sesame seeds, green onion, and fresh avocado if desired. You can serve with quinoa or rice or enjoy this vegetable stir-fry on its own!