Gluten-Free, Vegan Serves 4
- 2 Cups Broccoli Chopped
- ½ Cup Carrots Chopped
- 2 tsp Ginger Fresh Minced
- 3 Cloves Garlic Minced
- 2 Cups Portobello Mushrooms Sliced
- ¼ Cup Yellow Onion Minced
- 2 Tbsp Coconut Amino
- ¼ Cup Vegetable Stock
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Coconut Sugar
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Sesame Seeds
- ¼ Cup Cashews
Directions:
In a large skillet heat broccoli, onion, garlic, mushrooms, pepper, ginger, and stock. Cook until broccoli is soft, stir in remaining ingredients except for sesame seeds. Cook an additional 2 minutes and remove from heat. Serve over brown rice or quinoa and top with sesame seeds. I like to eat mine without rice and topped with fresh avocado. Enjoy!