Fennel and Parsnip Stir Fry

Name: Fennel and Parsnip Stir Fry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 Servings
Ingredients: 2 tablespoons grapeseed oil; ½ large yellow onion; 1 large bulb fennel; 2 large parsnips; 5 cloves garlic; 1 tablespoon fresh ginger; 2 tablespoons coconut aminos*; ½ teaspoon sea salt; 1 tablespoons to 2 grass-fed butter; Cooked quinoa or cauliflower rice for serving

User Reviews

4.3

24 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
2 Servings
Calories
301 kcal
Course
Main Course
Cuisine
American

Fennel and Parsnip Stir Fry

Tyler Espinosa

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A plant-based vegan stir fry recipe loaded with fresh and funky veggies.

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Ingredients

Servings

2 tablespoons grapeseed oil or olive
½ large yellow onion sliced
1 large bulb fennel sliced
2 large parsnips peeled and chopped
5 cloves garlic minced
1 tablespoon fresh ginger peeled and grated
2 tablespoons coconut aminos*
½ teaspoon sea salt or to taste
1 tablespoons to 2 grass-fed butter
Cooked quinoa or cauliflower rice for serving

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Instructions

Add the oil onion, fennel, and parsnips to a large wok and place on medium heat.
Saute vegetables, stirring occasionally for 8 minutes before adding the ginger, garlic, and coconut aminos. Cover and cook about 2 to 3 minutes. Remove the cover, and continue sauteing another 8 to 12 minutes, until vegetables reach desired “done-ness” (Note: if you need more liquid at any point, add a small amount of water or more coconut aminos)
Add the salt and grass-fed butter, stir to incorporate. Note: use vegan butter spread or omit the butter if vegan.
Serve stir fry with choice of cooked quinoa or cauliflower rice.