This recipe was created by Karen Wiens on 1/30/15.
We took a vacation to Southern California over Thanksgiving break this year. Eating vegan on the road can be challenging but it’s also fun to go to new stores and see what different ingredients they have. We went to a local Trader Joe’s before we even got to the house and found sunflower seed butter which we hadn’t seen in Colorado. We created a new stir fry recipe on the fly using this new ingredient.
20 minutes to prepare
20 minutes to cook
Bite Sized Chunks:
2 cups broccoli
1/2 pound asparagus
1 cup carrot shreds
1 red onion
2 cups cabbage
1 red bell pepper
2 cloves garlic
1 1/2 cans full fat coconut milk
1/4 cup teriyaki sauce
1/2 cup soy sauce
1/2 tablespoon Sriracha
1/3 cup sunflower seed butter
1 teaspoon black pepper
9 1/2 ounces udon noodles
Start water for your noodles and chop all your veggies.
Saute your veggies until slightly soft.
While the veggies are cooking, combine all your sauce ingredients in a large bowl and mix well.
When the veggies are soft, add the sauce and simmer over low heat.
Put your noodles in the water and cook according to package directions. These udon noodles took about 6 minutes.
We rinsed them but you don’t have to.
Mmm… looking SO good!
Pile your noodles and place the stir fry on top. Enjoy!
Start your subscription!
A subscription to VeganMealPlanning.com is only $14.95/month and includes: