Vegan stir fry with rice & beans

Super quick, super tasty…

Prep | 5 mins

Cook | 5 minutes

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 10 minute meal

INGREDIENTS

2tbsp olive oil

1 carrot, peeled and cut lengthways into

quarters (or halves for the smaller ones)

100g sprouts, washed, peeled, trimmed and halved or quartered

250g pak choi, each leaf quartered

1tbsp lemon juice

1tbsp soy sauce

1x 400g tin of barlotti beans

1x pouch quick cook jasmine rice

Sea salt and freshly ground black pepper, to taste

METHOD

Heat the oil in a large wok and stir fry the carrot, sprouts and pak choi for 5 minutes

While the veg cooks, heat the rice and beans and set aside

When the veg is ready add the rice, beans, lemon juice and seasoning and toss well to combine. Absolutely Delicious. Enjoy x

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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