A delicious Sweet Miso Veggie Stir Fry that's not only yummy but great for your gut health. This recipe is vegan, gluten free, dairy free and refined sugar free.
Serve over noodles or rice or on its own for a healthy, delicious meal. Creates 3 to 4 Servings.
If your coconut oil is solid, melt it over medium heat.
Once the oil is melted, remove from heat and add the remaining ingredients, mixing until well blended.
Set aside.
(Optional) Cook the black rice ramen and set aside. This dish would also pair well with other noodles types or rice.
Grease a large frying pan or wok with 1 tbsp of coconut oil over medium heat.
Pop the leeks into the frying pan, sauté for 1-2 minutes, or until softened and slightly browned.
Drain the brine from the garbanzo beans (you can save that for some delicious recipes), and add the beans to the pan.
Add the mushrooms, carrots and broccoli. Toss in an extra tbsp of coconut oil, mix well and continue to sauté, stirring occasionally until al dente.
Add the spinach and radishes and stir. Reduce the heat Medium/Low.
Lastly, pour in the sauce and mix well, until the veggies are evenly covered. Sauté for 3 to 5 minutes and remove from heat.
Enjoy on it's own or serve over noodles or rice.