Quick Stir Fry

A plate of vegan stir fry

This easy, toss together stir fry is fabulous hot from the pan. But it’s also delicious cool, as a salad. Make more than you think you’ll need and you have lunch for the next day.

  1. Olive oil
  2. 1 onion, diced
  3. 2-3 cloves garlic, chopped
  4. 1 large carrot bite size chunks
  5. 1 small leek, washed and cut into bite size pieces
  6. 1 cup fresh garden peas
  7. 1 cup of mange tout trimmed, sliced
  8. 1 Courgette peeled, sliced into bite size pieces
  9. 1 bell pepper- red, yellow, orange or green, cored, very thinly sliced
  10. 2 cups mushrooms, trimmed, thinly sliced
  11. Sea salt and ground pepper (optional)
  12. Fresh herbs, to taste- parsley, basil, thyme – whatever you prefer
  13. 1 Tbsp balsamic vinegar

  • Heat a splash of light olive oil in a wok over medium heat.
  • Add the onion, stir until translucent.
  • Add the garlic and cook for a minute.
  • Add the remaining vegetables.
  • Season with sea salt, pepper, and herbs then add the balsamic vinegar.
  • Stir fry until tender.
  • Eat!

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