Soy-Free Vegan Recipes: Spicy Szechuan Stir Fry

by Lyn Lomasi; Co-Owner of Intent-sive Nature & the Brand Shamans network

Image © Lyn Lomasi; All Rights Reserved

If you're looking for a vegan recipe that allows you to enjoy some great Asian-style cuisine vegan style - and without soy or gluten, here you go! Our soy-free Spicy Szechuan Stir Fry recipe is sure to please large families, vegans, transitioning vegans, and even non-vegans! Let us know what you think in the comments below!

Ingredients:

• *1 can of baby corn or ten baby corn stalks (sliced)
  
• 2 dried Szechuan peppers (crushed)
• 1/4 lb sliced carrots
• 4 stalks of bok choy (cut into smaller pieces)
• 1 can of bean sprouts
• 1 small can of bamboo shoots
• 1 small can of water chestnuts
• 3 roma tomatoes (diced)
• 2 diced serrano peppers
• 1 bunch of green onions or scallions
• 1 pint of fresh mushrooms
• 2 celery stalks
• 2 tablespoons flax seeds
• 2 tbsp olive oil
• sea salt to taste
• 3 crushed garlic cloves
• black pepper to taste
• 1 dash cayenne pepper
• 1 dash chile molido

Directions:

Put the olive oil in a wok or large frying pan. Throw in everything else and mix it up. Cover, stirring occasionally until everything is moist and evenly heated. This should take about 25-30 minutes. Serve on a plate with a fork or chopsticks.

Optional: Serve over rice or rice noodles.

*Note: Some individuals with wheat gluten sensitivities may also have sensitivities to corn gluten. If that's the case, eliminate the baby corn from this recipe. All other ingredients are safe for those on a gluten-free diet, to the best of our knowledge. Please let us know if you believe our information is incorrect, so that we can adjust the recipe.

Serves

8

(For more yummy soy-free vegan recipes, get your copy of our ebook today!)