Vegetarian Southwestern Stir Fry

jan-6-2009-023

Stir fries are great. They are generally healthy, tasty and quick to make. That means I make them often.

I love Asian food, but wanted a different flavor with the same cooking method. I found that all you have to do is switch up a few key ingredients and you have a totally different meal.

I make several different types of stir fries now – Asian, Italian and this Southwestern version. This dish also has the added benefit of being economical because it contains no meat. Instead I have added sprouted lentils to raw cheese and creme fraiche to give the dish protein.

If you are looking for more economical real food recipes or ideas check out Ann Marie’s real food Wednesdays.

Vegetarian Southwestern Stir Fry

Recipe Notes:

  • You could use any combination of vegetables that suits you. Mine were a frozen mixture of cauliflower, zucchini, carrots, green beans & lima beans.
  • You can also dial down the heat by using less of or omitting entirely the hot sauce.
  • Stephanie gave great instructions for sprouting, if you’re looking for them.

Ingredients

3 Tablespoons olive oil
1 medium onion, sliced thin
3 medium garlic cloves, minced
1 – 4 oz. can green chilis, diced
1 lb. chopped mixed vegetables, frozen or fresh
1 1/4 c. sprouted lentils or beans
2 teaspoons cumin
1/8 teaspoon red pepper flakes
10 dashes of hot sauce
1 1/2 cups raw cheddar cheese
creme fraiche (or sour cream) & chopped green onions for garnish

Directions

Over medium heat, saute the onion in olive oil until soft. Add garlic to pan and saute another 2-3 minutes. Stir in the mixed vegetables, lentil sprouts and green chilis. Saute for 5-10 minutes, or until vegetables are tender (place a lid over the pan if your vegetables are frozen). Remove the pan from heat and add cumin, red pepper flakes and hot sauce. If you are using raw cheese, allow the vegetables to cool for a few minutes and then add the cheese. If not, you may add it immediately following the spices. Top each serving with a tablespoon of creme fraiche and a generous sprinkle of green onions.

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7 Comments

  1. Stir-fry is one of my ‘go to’ meals for those days when I need to get a meal on the table fast. I like the idea of switching up the flavor. I’ll have to give this a try.

  2. I am so thrilled about this recipe. I’m always looking for meat-free recipes, and this looks awesome.

  3. Sounds delicious! Do the lentil sprouts cook through in that short cooking time, or are they still raw-ish? When cooking my mexican inspired food I always add the cumin and chile/red pepper flakes to the sauteeing onions because those spices have fat soluble flavors that really come out when they are fried a bit. This looks so good though, I just might try it next week 🙂
    Have you ever made cortido? It’s sauerkraut made with pineapple vinegar and chile powder (I always have New Mexico chile powder in the cupboard, it’s warmer than paprika, but nowhere near as hot as cayenne) and goes great with flavors like this. So, so yummy 🙂

  4. Alyss – The sprouts are still a bit crunchy. We eat uncooked legume sprouts about twice a year so I’m not too worried about it. I don’t think it’s something you’d want to eat every day though.

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