PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Vegan Thai Basil Stir Fry 

Dice 1/2 red onion, dice 1/2 red bell pepper, mince 6 cloves of garlic, and thinly slice 3 serrano peppers.

Make sauce by adding all ingredients into a bowl and mix thoroughly. 

Add avocado oil to pan on medium heat. Add red onion, garlic, serrano peppers, red bell pepper. Cook for 2-3 minutes seasoning to taste with salt and black pepper. 

Add in plant based ground meat. Mix thoroughly and cook for 2/3 minutes. Add sauce, Veggie stock, mix and cook until sauce starts to thicken.  Add in basil leaves and cook until the are tender.

Serve with brown jasmine rice. Top with sesame seeds, sliced green onions and enjoy!

PlantbasedBrandon

Vegan Thai Basil Stir Fry

plantbasedbrandon