I knew my upcoming trip to Austin was going to involve meat, fried things, queso, and more meat. I wanted to eat salads for a week or so to preemptively make up for the damage I was about to do to my body. But…it’s March. In Idaho. Even though it has been sunny and the snowpack has melted off, it’s not the kind of warm yet when you’ll have a carrot for dinner and call it good.
Plus, I have a husband to feed. And despite my best efforts, “vegan” is a four-letter word to him. He will balk at any dinner that too blatantly seems to be made entirely of vegetables and microwave a frozen lasagna instead, which makes me feel like a total failure and like trying to make a nutritious meal is a waste of time. So. I try to stave this off.
It immediately became clear that stir-fry was the only option. Not only is stir-fry a really excellent way to stretch a tiny amount of meat, it’s also possible to skip the meat all together. The veggies are covered in this delicious (and not really terrible for you) peanut sauce, which is so nutty, savory and full of umami that it will distract any meat-lovers from the fact that this dish is made almost entirely of veggies.
If you want another boost of protein or you are rice-averse, try serving this on a bed of cooked quinoa.
- 2 teaspoons olive oil
- 1/2 yellow onion, sliced thinly
- 1 teaspoon rice vinegar
- 3 carrots, spiralized or “noodled” with a vegetable peeler
- 1/2 head green cabbage, sliced thinly
- 1/2 red bell pepper, also sliced thinly
- 1 cup broccoli florets
- 4 Tablespoons tamari or coconut aminos
- 2 Tablespoons creamy peanut butter
- 1 Tablespoon olive oil
- 2 teaspoons of honey
- Sriracha to taste
- Cooked rice or quinoa for serving
- Heat oil in a large pan or wok over medium-high heat. Add onions and cook, stirring, until soft, about two minutes. Add rice vinegar and continue to cook until the onions are very soft and begin to brown. Add carrots, cabbage and broccoli. Stir to combine.
- Whisk together the tamari, creamy peanut butter, remaining olive oil, honey and Sriracha. Add to pan and cook everything, stirring, until vegetables are tender, not mushy. Serve over cooked rice or quinoa.