Summer Vege Stir-Fry

Vegan Summer Vege Stir-Fry

I just love summer time! There is such an array of veges available! So I’ve been making this dish a few times – you can use pretty much any veges. My favourite basics are onion, carrot, courgette, capsicum and eggplant. And the cheesy cashew cream really adds to it :)

If you don’t really like eggplant you might change your mind after you’ve tried this! :)

Vegan Gluten-free Summer Vegetable Stir-Fry

Vegan Gluten-free Summer Vegetable Stir-Fry

For 4 small or 2 large portions you’ll need:

1 onion
2 garlic cloves
2 medium sized carrots
2 courgettes
1 eggplant
2 tablespoon cooking oil (I prefer coconut-oil)
1 cup passata
1 cup water
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 teaspoon chilli powder (optional)
3 teaspoon paprika

For the cashew cream

3/4 cup (110g) soaked and rinsed cashews
1/2 cup water
1/2 teaspoon nutmeg
2 teaspoon yeast
1 tablespoon lemon juice

Preparation:

Peel and chop the onion as well as garlic.

Cut the rest of the vegetables into bite size pieces.

Heat the olive oil in a large frying pan and cook the onion, carrots and capsicum for approx. 5 minutes.

Vegan Gluten-free Summer Vegetable Stir-Fry

Then add the eggplant, courgette, salt and pepper, frying it for another 5 minutes.

Vegan Gluten-free Summer Vegetable Stir-Fry

Stir in the garlic and sprinkle with chilli and paprika.

Give it another god stir before pouring in the passata and water.

Vegan Gluten-free Summer Vegetable Stir-Fry

Bring to boil one more time before dishing up.

The cashew cream is easily made by blending all ingredients in a blender or food processor until smooth and creamy.

I love it with a little quinoa and some black sesame seeds on top.

Vegan Gluten-free Summer Vegetable Stir-Fry

Enjoy! :)

Vegan Gluten-free Summer Vegetable Stir-Fry

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