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High Protein Vegan Stir Fry Recipe
Quick & easy high protein dinner recipe with a wide variety of vitamins and minerals.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 502 kcal
Ingredients
- 1 tbsp sunflower oil or some fry spray
- ½ tbsp ginger paste
- 4 cloves garlic finely chopped
- ½ red onion thinly sliced
- 100 g tenderstem broccoli
- ½ cup butternut squash chopped into thin slivers
- 1 red/ orange pepper roughly chopped
- 1 bag beansprouts
- 1 cup edamame frozen is fine
- 1 cup chopped spinach/ kale
- Juice of one lemon
- Generous amount of black pepper
- Chilli flakes to taste
- 100 g black bean noodles
Instructions
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Heat a wok on a medium-high heat. Once hot, add the garlic and onion and cook for 2-3 minutes. Then stir in the garlic paste, black pepper and chilli flakes and cook for a further minute.
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Now add the broccoli, butternut squash and pepper and cook for 2-3 minutes. If using frozen edamame add that now too. Add the black bean noodles to a pan of boiling water at the same time and cook for 4-6 minutes.
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After the first vegetables have been cooking for 2-3 minutes, stir in the spinach/ kale and beansprouts. If using fresh edamame, add that at the same time. Cook for a further 2-3 minutes, stirring regularly.
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Once the noodles are cooked, drain them and add them to the wok. Stir in the tamari and lemon juice, continue to stir and fully combine everything for one minute before serving.