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If you're after a lighter version of a stir fry, swap chicken or beef for protein rich tofu.
Sauté garlic and onion with oil in wok
Add pumpkin, zucchini, okra and eggplant; stir-fry until cooked
Mix through linseeds, tofu, baby spinach and cooked rice
Serve with seasoned seaweed
From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright C 2014 by Leigh-Chantelle. Photo by Carol Slater Photography. Printed by permission.
Purchase the print or eBook online or at vivalavegan.net
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