Who else loves a quick and easy weeknight dinner, particularly when you know that what you’re eating is giving you SO MUCH goodness! Try this gut goodness vegan stirfry for a meal that ticks all the boxes!

Here’s one of my easy go to options, that is both vegan AND low FODMAP! Why do I love this one? It contains 10 different plants, so in one meal there’s 1/3 of the plants your body needs for the week, in one go!

Ingredients:

250g firm tofu

2 tbsp pumpkin seeds

1tsp each soy sauce, golden syrup, extra virgin olive oil

1tbsp water

1/2 red capsicum, sliced

1 bunch boy choy, chopped

1 punnet oyster mushrooms, chopped

1 carrot, chopped

1/2 zucchini, sliced

1 handful each basil and coriander

Garlic infused extra virgin olive oil

1 cup Brown rice

Method:

Add brown rice to rice cooker along with water as per instructions on rice, and allow to cook.

Combine soy sauce, golden syrup, olive oil and water in a bowl and add tofu. Allow to marinate whilst prepping the rest of the veggies.

Heat garlic infused extra virgin olive oil in wok (I love the new Breville Health Smart Wok from Bing Lee!).

Add tofu and stirfry until edges of tofu start to go crispy.

Add pumpkin seeds other veggies and herbs, except bok choy. Stirfry until they start to soften.

Add bok choy and fold through as it starts to wilt

Once rice is cooked, split between two serving bowls, then divide stirfry mix into two serves and arrange on top of the rice.

Serves 2

Thanks so much to Bing Lee for the gift of this wok! Am loving that it is non-stick, has cool to touch handles on each side, and 10 different temperature settings, making it a great option for so many dishes!

From time to time I write sponsored posts such as this, however views are entirely my own, and I only ever collaborate with companies and brands who resonate with me.

About Chloe McLeod