I Made A Vegan Stir-Fry Thing And It Tasted Amazing

Over the last couple of years my intake of junky processed foods has increased to a point where I’m absolutely sick of it. I’m sick of eating foods* that are pumped full of chemicals and sugar and are devoid of any nutrients. I’m sick of always feeling hungry, but not in a way that can be satiated by the crap I’m eating. I’ve even watched a few documentaries on Netflix that have inspired me, including:

  • Forks Over Knives
  • Fed Up
  • Hungry For Change
  • In Defence of Food

These four doco’s were really interesting because they showed how corrupt the food and health industries are. They’ve got me thinking, how can I cut out sugary and processed foods? It was a real eye-opener into how processed the stuff we eat is, and how it is actually killing us. Sugar affects the brain exactly the same way drugs like cocaine do, and it’s pretty much the root cause of type 2 diabetes, obesity, some forms of cancer, food addiction, and heart disease.

I’d love to completely stop eating processed foods and food with added sugar right now, but I don’t feel like I’m quite ready for that step. I’m going to try to cut back though. Hence why I took myself down to the shops and stocked up on a whole heap of veggies to make a stir-fry. I didn’t want to use any pre-made sauces, so I just used canned tomatoes and Italian herbs. It ended up tasting delicious!**

So, without anymore rambling, here is my creation.

*or food-like substances, because with all those added chemicals you can’t really call a lot of things in takeaway shops or the middle aisles of the supermarket real ‘food’.
**which surprised me immensely because I didn’t use a recipe, I just made it up. And usually that leads to kitchen-disasters


1x bunch kale

200g of Brussel sprouts

(ha! I know people hate these so you don’t have to use them but I think they’re yummy)

150g beans

150g mushrooms

3x smallish carrots

1x brocoli

1 x bunch of buk choy

1 x bunch pak choy

1/2 red cabbage

3 x 400g cans of diced tomatoes

1 x 400g can of lentils

Italian Herbs, to taste!

Olive oil



1. First I de-stemmed the kale and roughly chopped it, placing it in a pot of boiling salted water.


2. Then, after two minutes I added the Brussel sprouts to the pot, boiling for a further three minutes (for a total of five minutes)



3. I then drained the kale and Brussel sprouts and left them to sit.



4. Meanwhile, I chopped up the beans, mushrooms, carrots, broccoli, buk and pak choy, and cabbage










5. I heated some olive oil in a frying pan and then added the ingredients. I couldn’t fit the buk and pak choy into the frying pan, so I decided to put them in with the sauce – but if your frying pan is big enough to fit it all in then good for you! I put the lid on the frying pan after I had given everything a good stir, to keep some moisture in there and to help the veggies wilt a little (I needed them to shrink!).



6. I drained and rinsed the lentils in a colander



7. Then I put the 3 cans of tomatoes plus the lentils and buk and pak choy into a pot. Then I dumped a whole lot of Italian herbs on top for extra deliciousness.






8. I stirred the sauce until it was heated through, and then added it to the frying pan.



9. I allowed it to simmer for awhile, stirring every now and again to make sure the sauce was getting mixed in. I also added a few more herbs on top, because why not?


vegan stir-fry

10. And that was it! I put it all into a massive bowl and placed it in the fridge, allowing the flavour to mix through a bit more before I ate it. When I got to my dinner-break at work, I had a super-delicious stir-fry to enjoy. It was awesome.

chat with me

What are your favourite stir-fry ingredients?

What do you think about processed foods? 


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