Vegan Stir Fry with Broccoli and Spinach

This delicious and quick stir fry is vegan and has loads of vegetables inside. You can also easily add something like chicken to the mix if you want more protein.

Course Dinner Dish

Cuisine International

Keyword broccoli, spinach, sugar snaps

Diet vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 568

Author Simone

Ingredients

500 gram broccoli in small florets
200 gram sugar snap peas
1 red onion chopped
200 gram spelt
100 gram pesto vegan
1 clove garlic finely chopped
400 gram chickpeas from a can rinsed and drained
2 tablespoon red wine vinegar
2 tablespoon coconut oil
50 gram spinach
pepper and salt
fresh basil for serving

Metric - Us customary

Instructions

Cook the broccoli briefly and cook the sugar snap peas until tender but still with a good bite. Drain and set aside. Cook the spelt according to package instructies, drain and set aside.
500 gram broccoli, 200 gram sugar snap peas, 200 gram spelt
Take a large wok or skillet and add the coconut oil. Sauté the onion until translucent and add garlic. Quickly sauté too.
1 red onion, 2 tablespoon coconut oil, 1 clove garlic
Add pesto, red wine vinegar, chickpeas and the spelt. Stir fry quickly as well.
100 gram pesto, 2 tablespoon red wine vinegar, 400 gram chickpeas from a can
Now add all the vegetables to the dish plus the spinach. Stir fry until the spinach has wilted. Season with salt and pepper and serve with the extra basil.
50 gram spinach, pepper and salt, fresh basil for serving

Nutrition