Servings
Font
Back
Fennel and Parsnip Stir Fry
4.3 from 24 votes

Fennel and Parsnip Stir Fry

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

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

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

    Cup of Yum
  1. Add the oil onion, fennel, and parsnips to a large wok and place on medium heat.
  2. 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)
  3. Add the salt and grass-fed butter, stir to incorporate. Note: use vegan butter spread or omit the butter if vegan.
  4. 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

Serving 1Serving Calories 301kcal (15%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 20g (31%) Fiber 7g (28%) Sugar 11g (22%)

Nutrition Facts

Serving: 2 Servings

Amount Per Serving

Calories 301

% 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.