Fennel and Parsnip Stir Fry
A plant-based vegan stir fry recipe loaded with fresh and funky veggies.
Servings: 2 Servings
Calories: 301kcal
Ingredients
- 2 tablespoons grapeseed oil or olive
- ½ large yellow onion sliced
- 1 large bulb fennel sliced
- 2 large parsnips peeled and chopped
- 5 cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- 2 tablespoons coconut aminos*
- ½ teaspoon sea salt or to taste
- 1 tablespoons to 2 grass-fed butter
- Cooked quinoa or cauliflower rice for serving
Instructions
- Add the oil onion, fennel, and parsnips to a large wok and place on medium heat.
- Saute vegetables, stirring occasionally for 8 minutes before adding the ginger, garlic, and coconut aminos. Cover and cook about 2 to 3 minutes. Remove the cover, and continue sauteing another 8 to 12 minutes, until vegetables reach desired “done-ness” (Note: if you need more liquid at any point, add a small amount of water or more coconut aminos)
- Add the salt and grass-fed butter, stir to incorporate. Note: use vegan butter spread or omit the butter if vegan.
- Serve stir fry with choice of cooked quinoa or cauliflower rice.
Notes
*You can replace the coconut aminos with liquid aminos or low-sodium soy sauce.
Nutrition
Serving: 1Serving | Calories: 301kcal | Carbohydrates: 30g | Protein: 3g | Fat: 20g | Fiber: 7g | Sugar: 11g