Teriyaki Lentil Vegetable Stir Fry
Ingredients
- 3 C riced cauliflower
- 1 head of broccoli, cut into florets
- French lentils
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 TBSP ginger, minced
- 1 red, yellow, and orange bell pepper, chopped
- 12 oz mushrooms, quartered
- bunch of cilantro, chopped
- zest of 1 lime
- 1/2 C roasted unsalted cashews
Sauce
- 1/8 C brown coconut sugar
- 2/3 C @bragglivefoodproducts coconut aminos
- 1/2 lime, juiced
- 1 TBSP sriracha
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1/2 c sesame oil
- 3 TBSP rice vinegar
- 1 TBSP @milkimchi gochujang
- 1 TBSP @bobsredmill arrowroot powder
- 2 TBSP water
Preparation
Cook lentils according to package instructions and drain, then set aside.
Heat 2 tablespoons of coconut oil in a large cast iron skillet and sauté onion, garlic, and ginger until fragrant and translucent, then add peppers and mushrooms and sauté for 3 minutes.
In a separate small saucepan, add all sauce ingredients except water and arrowroot powder, bring to a simmer, whisk together water and arrowroot powder in a separate bowl, add to sauce to thicken, and stir to combine.
Add sauce and lentils to the pan with the vegetables, stir to combine, then add lime zest, cilantro, and cashews, and season to taste.
Steam the riced cauliflower and broccoli until tender, then serve with the stir fry.
