Thai Peanut Stirfry Recipe: Nutritarian and Vegan (+video)
 
Prep time
Cook time
Total time
 
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Serves: 8-10 servings
Ingredients
  • 1 large red bell pepper, chopped
  • 1 medium eggplant, peeled and chopped
  • 1 pound mushrooms, chopped
  • 1 can bamboo shoots, drained and chopped
  • 2 cups watercress, roughly torn, plus a handful
  • ½ pound fresh green beans, chopped
  • 1½ tablespoons fresh ginger, grated or minced
  • 5 cloves fresh garlic, grated or minced
  • ¼ cup fresh mint, finely chopped
  • ¼ cup fresh basil, finely chopped
  • 2 tablespoons low sodium vegetable soup base
  • 1 teaspoon curry powder
  • 2 cups carrot juice
  • 1 block extra firm tofu, drained, pressed and cubed
  • ½ cup light coconut milk
  • 2 tablespoons natural, no salt added peanut butter
  • ¼ raw, salt-free peanuts, chopped
Instructions
  1. In a large saute pan or wok over medium heat, add everything but the last 4 ingredients. Stir to combine thoroughly and cover. Cook for about 20 minutes or until the veggies are just tender, stirring occasionally, if necessary.
  2. Add the tofu, coconut milk and peanut butter and stir to combine. Serve immediately, topped with a small handful of fresh watercress and a sprinkle of 1 tablespoon chopped peanuts.
Recipe by Nourish Your Lifestyle at https://nourishyourlifestyle.com/thai-peanut-veggie-stirfry-recipe-nutritarian-vegan-video/