SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 83.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 299.9 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 5.0 g

View full nutritional breakdown of Bean & Vegetable Vegan Stir Fry calories by ingredient
Report Inappropriate Recipe

Bean & Vegetable Vegan Stir Fry

Submitted by: BREAFAWN

Introduction

I absolutely love this medly of veggies, especially served over some pan-fried polenta. It really lets the flavors shine through. I absolutely love this medly of veggies, especially served over some pan-fried polenta. It really lets the flavors shine through.
Number of Servings: 6

Ingredients

    1 small onion, chopped
    3 cloves garlic, minced
    1 red, yellow, or orange bell pepper, chopped (or a combination of colors)
    8 ounces baby portobello mushrooms, sliced
    1/2 cup vegetable broth
    1 medium zucchini, chopped
    1 bunch fresh asparagus, chopped
    1 14-ounce can kidney or cannelloni beans, drained (or beans of choice)
    1 teaspoon dried basil
    salt and freshly ground black pepper
    1 teaspoon white balsamic vinegar
    Optional: Vegan Parmesan

Directions

In a large non-stick skillet, sauté the onion for 3-4 minutes, until it softens. Add the garlic, bell pepper, zucchini, asparagus, and mushrooms and add a sprinkle of salt. Cook over medium-high heat, stirring, until mushrooms soften. Add the broth, bok choi, beans, and basil, stir well, and cover. Cook for about 5 minutes, until bok choy is wilted but still bright green. Season to taste with salt and pepper, and stir in vinegar. Serve atop polenta cubes, sprinkled with vegan Parmesan, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user BREEFAWN.






Great Stories from around the Web


Rate This Recipe