Leftover Veggie Stir-fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 119.2
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 562.7 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.8 g

View full nutritional breakdown of Leftover Veggie Stir-fry calories by ingredient


Introduction

Like most of my recipes, this is completely leftover-friendly. I cobbled this up out of post-holiday veggie ends that weren't getting any fresher in the crisper. Like most of my recipes, this is completely leftover-friendly. I cobbled this up out of post-holiday veggie ends that weren't getting any fresher in the crisper.
Number of Servings: 8

Ingredients

    340 grams Kale
    1 cup Goya 16 bean soup mix (dry)
    74 gram(s) bell pepper, red, sweet, raw
    1 cup, chopped Onions, raw
    1 block Tofu, firm
    0.25 cup sunchokes (by DIRTGAL)
    .25 cup, diced Celery, raw
    3 clove Garlic
    .25 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
    2 tbsp Soy Sauce
    1 serving BD Black Bean Sauce 1 scoop (by DOITALLMOM)
    2 tbsp Soy Sauce
    1 fl. oz Sherry, dry
    1 tsp Siracha chili sauce or to taste (by LYC563)

Tips

Can use canned rather then dry beans for convenience.


Directions

Stir-fry in the customary way. Save the last 5 ingredients and stir them together separately. Add it to the completed stir-fry as the sauce in the final step, stirring just enough to distribute it evenly. Serve with brown rice or polenta. Whoo!

Serving Size: makes 8 servings