Vegan Mexican Stirfry (Ve)

I’ve finally settled back into a more chilled routine (for now), so I thought it would be a good idea to set some time aside to post a new recipe up on here to give you guys a tasty recipe inspiration! This vegan mexican stirfry recipe is super easy to make and is kind of a mix between the elements of a fajita filling and a stirfry. It’s also cheap to make too!

I served my stirfry with Aldi Mexican microwavable rice but wraps/baked sweet potato would also be a shout to!

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Vegan Mexican Stirfry Recipe

Course Dinner

Cuisine Mexican

Keyword vegan mexican stirfry recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Ingredients

• 1/2 can kidney beans washed
• 1/2 courgette cut into strips
• 2 portions of frozen spinach
• 1 handful of frozen broccoli
• 5 mushrooms sliced
• 1/2 pepper sliced
• 1/2 onion sliced
• 1 tomato cubed
• 1 tbsp tomato puree
• 1/2 tsp garlic paste
• 1 tsp cajun seasoning
• juice of 1/2 lime
• salt and pepper
• 1 tsp olive oil
• 1 packet of rice or 2 wraps and 1/2 avocado to serve

Instructions

1. Heat a pan on medium heat then add 1 tsp olive oil
2. Add the onion and fry until transluent, then add the courgette
3. Meanwhile, microwave the broccoli and spinach until almost cooked
4. Add the mushrooms, broccoli, spinach, peppers and kidney beans and continue to fry
5. Briefly take the pan off the heat and roughly 1/4 cup of boiling water, tomato puree, garlic paste and all the seasoning, then return the pan to the heat to allow the water to evaporate
6. Microwave the rice and serve with the avocado and squeeze of lime
7. Enjoy!