Fennel and Parsnip Stir Fry
User Reviews
4.3
24 reviews
Good
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
2 Servings
-
Calories
301 kcal
-
Course
Main Course
-
Cuisine
American
Fennel and Parsnip Stir Fry
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A plant-based vegan stir fry recipe loaded with fresh and funky veggies.
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Ingredients
- 2 tablespoons grapeseed oil or olive
- ½ yellow onion sliced, large
- 1 fennel bulb sliced, large
- 2 parsnip peeled and chopped, large
- 5 cloves garlic minced
- 1 tablespoon ginger peeled and grated, fresh
- 2 tablespoons coconut aminos
- ½ teaspoon salt or to taste, sea salt
- 1 tablespoons butter grass-fed, quantity up to 2
- quinoa or cauliflower rice, cooked, for serving
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.
Notes
- *You can replace the coconut aminos with liquid aminos or low-sodium soy sauce.
Nutrition Information
Show Details
Serving
1Serving
Calories
301kcal
(15%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
20g
(31%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 301kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
24 reviews
Good
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