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Ready in minutes, this crunchy vegan-friendly stir-fry packs a load of nutrients without skimping on

flavour. I’ve used mushrooms, courgette, broccoli and celery in the recipe, but you can substitute

these for any veg you have in your fridge. If you prefer, you can add more chilli to up the heat. Enjoy it with egg noodles or steamed rice.

Serves 2


1 cup mushrooms, sliced 1 cup broccoli, small florets 2 celery sticks, chopped

1 red pepper, chopped 1 courgette, sliced

1fresh red chilli, finally chopped

2 cloves garlic minced 1tsp ginger minced

2tbsp soya sauce

1tbsp coconut oil or any oil of your choice 5-6 leaves of fresh basil

pinch of salt


1. Add oil to the pan, once heated add the minced garlic & ginger, chilli and a pinch of salt, then add broccoli, celery, mushrooms, courgette and red pepper, stir fry the veg on a medium heat for 3-4 mins.

2. then add the soya sauce, and basil leaves and cook for a further min.

Serve with boiled or steamed fluffy rice.


If you have made the recipe and like it, then please do share the recipe link on facebook, Twitter & Pinterest. For Instagram mention @cookwithimtiaz or Tag #cookwithimtiaz

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