Add some colour to your working-week with this filling, simple and delicious raw vegan stir no-fry.
We’ve sourced the perfect recipe for when you want a healthy and flavoursome dish without the effort and it’s packed full of micro-nutrients to keep your humming.
Lime & tamari marinade
125 ml (4 fl oz/½ cup) cold-pressed extra virgin olive oil
2 teaspoons cold-pressed sesame oil
juice of 1 lime
4 tablespoons tamari
2 tablespoons finely chopped fresh ginger
125 g (4½ oz/2 cups) broccoli florets
1 red capsicum (pepper), seeded and finely sliced
90 g (3¼ oz/1 cup) julienned carrot
115 g (4 oz/1 cup) bean sprouts
30 g (1 oz/½ cup) shredded bok choy (pak choy)
40 g (1½ oz/½ cup) shredded savoy cabbage
½ red onion, finely sliced
1 garlic clove, crushed
Coconut cauliflower rice
500 g (1 lb 2 oz/4 cups) cauliflower florets
45 g (1½ oz/½ cup) finely desiccated coconut
½ teaspoon Himalayan pink salt or Celtic sea salt
4 tablespoons black or white sesame seeds
3 tablespoons coriander (cilantro) leaves
1.Blend the marinade ingredients in a high-speed blender until well combined. Pour into a large mixing bowl.
2.Add all the vegie mix ingredients to the bowl. Toss together, then allow to marinate while you make the cauliflower rice.
3.Carefully pulse the cauliflower coconut rice ingredients in a food processor until the cauliflower resembles the texture of rice. Do not over-process, or the cauliflower will turn into a purée.
4.To serve, divide the coconut cauliflower rice among four bowls and top with the vegie mix. Sprinkle with the sesame seeds, garnish with coriander and serve.
Stir No-Fry with Coconut Cauliflower Rice recipe from Sadhana Kitchen’s The Naked Vegan cookbook