Low-Impact Vegan Stir-fry

I’m all for being sustainable and making changes where I can to reduce my environmental impact - so I love when I can make a meal that doesn’t produce too much waste!

All of my veggies above were plastic-free and the condiments all came in glass jars which was a huge win! Sadly, stir-fry noodles only came in plastic as well as the tofu. I went out and bought ingredients to make my own tofu, so I’ll be trying that soon (hopefully with success)!!!

Ingredients

• 2 packs of stir fry noodles

• 3-4 cups snap peas

• 1 red bell pepper, diced

• 2 tsp. minced garlic

• 2 heads baby bok choy, washed and separated

• 1 head broccoli, chopped

• A LOT of mushrooms - I would say 4-5 cups, diced

• A few scallions, chopped

• 3 small habanero peppers with seeds removed, diced

• 1 pack tofu, diced

• 1 tbsp. hoisin sauce

• 1/4 cup stir fry sauce

• 2 tbsp. coconut aminos

• Sesame oil for sautéing

Instructions

1. Wash and chop all veggies. Heat a skillet with 3 tbsp. sesame oil and add veggies. I recommend giving their mushrooms their own side and incorporate them as they cook. Cover and let cook, stirring periodically.

2. Once veggies are sautéed, add minced garlic and mix. Let cook for 3 minutes.

3. Add the hoisin sauce, stir fry sauce, and coconut aminos. Mix well.

4. Add tofu and mix in. If needed, add more sesame oil so that it doesn’t stick to the pan.

5. Last, add in the noodles until they are soft and cooked.

6. Mix everything and enjoy!

Note: This made a LOT of stir fry - I had about 5-6 servings based on the amounts above. Scale back if you want less!

DIY Honeygrow Sesame Garlic Stir-fry

Ingredients

• 5 oz. button mushrooms

• 1/2 red onion

• Olive oil

• 2 tbsp. nutritional yeast

• 1 serving udon noodles

• 1 cup fresh baby spinach (not packed)

• 1/2 package tempeh

• 1/4 cup coconut aminos

• Drizzle of low-sodium soy sauce

• 1 tsp. garlic powder

• 1/2 tsp. chili flakes + more for serving

• Pepper to taste

• 1/2 tsp. sesame seeds

Instructions

1. Slice up mushrooms and red onion and put them in an oiled pan over medium heat. Cover with a lid so that the mushrooms can cook down, stirring every couple minutes.

2. Once mushrooms are cooked down, add nutritional yeast to make them creamy. Stir until well incorporated.

3. Cook udon noodles per package instructions on a separate burner. Once cooked and drained, add them to the sautéed mushroom mix.

4. Add spinach, tempeh, coconut aminos, and soy sauce to the pan. Stir until well combined and spinach begins to wilt.

5. Add garlic powder, chili flakes, and black pepper. Toss the mixture until everything has been evenly coated.

6. Once the tempeh is hot and coated, serve the stir fry with chili flakes and sesame seeds - enjoy!