Vegan Zucchini Stir-Fry

Fast, fresh and delicious. Serve over rice or as a side.  

  • 2 teaspoons canola oil
  •   2 small zucchini, thinly sliced
  •   1 bunch green onions, chopped  
  •   ½ red bell pepper, cut into strips
  •   1 clove garlic, minced
  •   1 tablespoon soy sauce or Tamari
  •   1 teaspoon black sesame seeds, toasted

Heat wok or skillet over medium-high heat. When hot, add oil. Drop slices of zucchini, onions, red bell pepper into hot oil and stir-fry one minute. Add garlic, soy and sesame seeds and cook for one more minute. Do not overcook. Serve hot or room temperature.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.