1 small leek, washed and cut into bite size pieces
1 cup fresh garden peas
1 cup of mange tout trimmed, sliced
1 Courgette peeled, sliced into bite size pieces
1 bell pepper- red, yellow, orange or green, cored, very thinly sliced
2 cups mushrooms, trimmed, thinly sliced
Sea salt and ground pepper (optional)
Fresh herbs, to taste- parsley, basil, thyme – whatever you prefer
1 Tbsp balsamic vinegar
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.
Method
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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