Vegan Italian Stir-Fry

suz1230
Silver Feedback Medal for All Time! 451 Feedbacks

Plate of Vegan Italian Stir-Fry This is a fast and easy meal for 2 people. The best part is it's delicious, nutritious and under 10 bucks to make. The vegetables are stir fried 'til tender with added Italian seasoning, served over pasta, and meatless. It's very, versatile in that you can use any fresh vegetables you love.

Prep Time: 30 min

Cook Time: 30 min

Total Time: less than 1 hr

Yield: 2

Ingredients:

1 medium eggplant
1 medium zucchini
1 cup fresh sliced mushrooms
1 medium bell pepper green or red
1/3 stick butter
1/2 -1 tsp Italian seasoning
1/8-1/4 cup olive oil
2-3 cloves minced garlic
1/4-1/2 cup grated Romano or Parmesan cheese
1/2-3/4 package Linguine or spaghetti pasta
1 cup diced canned tomatoes
1/4-1 tsp salt (to your taste)
1/4-1/2 tsp pepper

Steps:

First boil some water to cook your pasta.

Cut or slice your different vegetables and place them in separate bowls.
The reason we're using separate bowls is to be able to easily put each kind separately into a wok or skillet.

You can start with your zucchini, stir fry a few minutes, then remove from your skillet or wok, and then add more olive oil and then the next batch of cut up veggies, mushrooms for instance, and stir fry those until slightly tender, then your cubed eggplant, and so on.

Stir fry veggies in a tsp of olive oil, in a wok or skillet with a little salt and pepper on them. We're stir frying the different vegetables separately because different vegetables cook faster than others, so we're taking that into account, as we don't want to over cook any of them. When the veggies are slightly tender/stir fried, put them all into one larger bowl all together after each "batch of veggies" are cooked. Then set aside.

Now add another tsp of olive oil, heat, and add your minced garlic (no need to wash your wok or skillet). Stir fry the garlic until aromatic. Leave the garlic in your wok or skillet.

Now with a slotted spoon, sort of shake out some of the juice of the diced tomatoes from a can. If some of the juice is left, that's okay, some is needed.

Add your diced tomatoes, Italian Seasoning, and butter now. Let cook for 3 minutes.

Now dump the bowl with all of your slightly cooked vegetables into your wok or skillet, and flip around to coat evenly.

Scoop your cooked vegetables onto your plate of pasta, sprinkle with Romano or Parmesan cheese, and dinner is served!

Enjoy!

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attosa
Diamond Post Medal for All Time! 1,246 Posts

July 12, 20190 found this helpful

This sounds SOOOO good!!!! Does it have an almost ratatouille-ness to it? i want some!!!!!!!!!!!!!!! Thanks for sharing!

suz1230
Silver Feedback Medal for All Time! 451 Feedbacks

July 12, 20190 found this helpful

Attosa, yes, it sure does now that I think about that, the "ratatouille'ness" hehehe - yep, very similar basically just on top of pasta.

The really nice thing about this too is ANY veggie can be stir fried,
then put on pasta with a light tomato sauce, but eggplant, ohhhh, any which way, we love it.

Also, another way is, no tomato needs to be used, any veggie stir fried in olive oil and butter would taste fantastic too on pasta OR egg noodles topped with Parmesan or Romano.

attosa
Diamond Post Medal for All Time! 1,246 Posts

July 16, 20190 found this helpful

YUM. I think I'm going to have to make some this week :) I love ratatouilleness!!!!!!!!!!!!!!!!

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