Meatless Mondays: Mediterranean-inspired Stir Fry

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.

 

Ingredients:

1/4 pumpkin, thinly sliced

1 bunch of asparagus, cut lengthwise

2 zucchini (courgette), thinly sliced

1 eggplant (aubergine), salted, then thinly sliced

1 bunch of bok choy

400 gram red kidney beans, cooked

1 cup brown rice

3 cups water

Olive oil

Black pepper

Rosemary

Basil

Method:

Boil 3 cups of water, then add brown rice, heat until cooked

Combine olive oil with pepper, rosemary and basil in heated wok

Add pumpkin, asparagus and zucchini, stir-fry

Add eggplant, mix until soft

Add bok choy and kidney beans, stir through

Combine with rice and serve

Serves 3-4 people

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