Hello everybody! In my last what I eat in a day, I teased you with a “coming soon” recipe for vegan stir fry, and I think it is unfair to leave you hanging. The recipe is super easy though, and you can use basically anything you have, so just chop up your veggies really nice and fine and you should be good to go.
Also read // CAULIFLOWER LEAF DUMPLINGS// anti-food waste recipes
Also read // BROCCOLI STEM CHEESE // anti-food waste recipe
½ yellow onion / 2 cloves of garlic / ½ a cup of spinach stems / 2 servings of basmati rice, curry, soy sauce to taste, spring onion and leek and peas
This recipe was actually meant to use the spinach stems, yeah, because I often see those wasted and that’s too bad, they can be used in so many different dishes, so no need to toss them next time, this is just one way of using them.
Also read // CARROT TOP PESTO // anti-food waste recipe
Finely chop your onion, garlic, and spinach and add them to a hot pan with some oil and some soy sauce. When the onion starts to caramelize, add the rest of your greens, your rice (which has already been cooked and drained), curry, and a splash more soy sauce. Stir for about 5 minutes and serve with chili and spring onion on top. Yeah, this was a quick recipe, but it is rather straight-forward. Because of this, a stir-fry is per-fect for leftovers and a great tool to avoid food waste.
Also read // RECIPE // Shepherdless Pie (a vegan Shepherd’s Pie)
