Description
Cabbage Stir Fry with Mushrooms and Lentils offers a quick and delicious plant-based meal packed with protein and flavor. This easy stir fry combines crispy cabbage, mushrooms, and lentils with a savory sauce that’s perfect for busy weeknights.
Ingredients
Scale
- 14 oz Cabbage
- 9 oz Button mushrooms
- 4 oz Brown lentils (canned)
- 1 Carrots (medium)
- 1 Onion (medium)
- 2 Tbsp Coconut oil
- ⅓ cup Vegetable broth
- ⅓ cup Soy sauce
- 1 Tbsp Rice vinegar
- 1+½ Tbsp Maple syrup
- 2 Tbsp Cornstarch
- ¼ tsp Sriracha (or any other chili paste)
- 1 Tbsp Ginger powder
- 3 cloves Garlic
- 4.5 oz Rice (cooked)
Instructions
- Combine vegetable broth, soy sauce or gluten-free tamari, rice vinegar, maple syrup, cornstarch, sriracha, ginger, and garlic in a small bowl to create the stir-fry sauce.
- Warm a wok or frying pan over medium heat and add coconut oil and sliced onions, cooking them for 2 to 3 minutes.
- Stir in mushroom slices, shredded cabbage, and julienned carrots, then cook over medium-high heat for 5 to 6 minutes while stirring frequently. Season with salt and black pepper.
- Mix in the canned lentils and the prepared stir-fry sauce, whisking the sauce before adding it.
- Let the mixture simmer for a few minutes while stirring constantly until the sauce thickens.
- Serve the stir-fry alongside rice and garnish with chopped spring onions.
Notes
- The key to a perfect stir-fry is cooking it quickly over high heat, so have all ingredients prepped before you start
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
Nutrition
- Calories: 374kcal
- Sugar: 24g
- Sodium: 1203mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 0.4g + 1g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 11g