Vegan Garlic Fried Rice with Celery, Mushrooms, Broccoli, Bell Peppers, Carrots and Peas. Glutenfree Vegan Recipe

5 from 6 votes

Vegan Garlic Fried Rice with Celery, Mushrooms, Broccoli, Bell Peppers, Carrots and Peas. Glutenfree Vegan Recipe

Vegan Garlic fried Rice with Celery Mushrooms, Broccoli, bell pepper, carrots and peas. Easy weeknight meal. gluten-free

Prep Time20

Cook Time20

Total Time40

Servings:

Author: Vegan Richa

Ingredients

2 teaspoons organic canola oil or any high smoke point oil or refined sesame oil
8-10 cloves of garlic chopped
2-3 cups cooked Rice or noodles or Quinoa
2 cups vegetables I used onions, red and green bell peppers, celery, button mushrooms, broccoli, carrots and peas
2 teaspoons Sesame oil I used unrefined
1 Tablespoon or more Soy sauce or soy-free Coconut aminos to taste or other vegan asian sauces of choice
1/2 teaspoon salt
1/4 teaspoon raw sugar
1/4 teaspoon black pepper

US Customary - Metric

Instructions

In a wok or large pan/skillet, heat 2-3 teaspoons of a high smoke point oil of choice on high heat.
Add garlic and cook until golden.
Add onions and green and red bell peppers and mix. Cook for 2-3 minutes, stirring occasionally until brown on the edges.
Add mushrooms and celery and cook for another 2 minutes.
At this point, you can also add regular tofu or Soy-free tofu or steamed Tempeh for more protein, and cook for 2 minutes.
Add in the broccoli, carrots, peas, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.
Add in cooked rice or noodles(or quinoa), soy sauce/liquid aminos and sesame oil.
Toss well, taste and adjust salt, spice and seasoning. Add a splash of water if needed. Add in some Sriracha or other chili sauce for the heat.
Cover and cook 2 minutes.
Serve hot.

Notes

Nutritional values based on one serving

Nutrition

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