Eat Your Colors Stir Fry

Serve 4

Plant-based, gluten free, full of phytonutrients, protein, and good fat

Experiment with other veggies such as grated carrots, grated beets, broccoli, mushrooms...

The more color the better!


1/3 cup gluten-free tamari

1/4 cup maple syrup

1/4 cup toasted sesame oil

3 tbsp almond or sunflower butter

1 garlic clove, finely chopped

2 tsp grated ginger root

Stir Fry

1 package (8 oz) rice or buckwheat noodles or other GF noodles

2 tbsp Coconut Oil

Half of a large purple cabbage, thinly chopped

2 medium red sweet peppers, chopped

8 oz of sugar snap peas

1 can (15 oz) navy or garbanzo beans

4 tbsp sesame seeds

Handful of fresh mint

  1. In a small bowl, whisk together tamari, maple syrup

and sesame oil. Once combined, add almond butter, garlic, and ginger. Stir to

combine and set aside.

  1. Bring a large pot of water to a boil and cook noodles to package instructions.
  2. In a large sauté pan, melt coconut oil on medium heat. Add cabbage and red pepper, sauté for a few minutes. Once noodles are done, add them to the stir fry veggies.
  3. Add snap peas, beans, and sauce. Mix to fully combine and cook just until snap

peas are warm and still crunchy!

  1. Garnish with fresh mint and sesame seeds.

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