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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Veggie Stir Fry 

Make stir fry sauce by adding all ingredients into a jar and shaking up to mix.

Slice onions, red bell pepper, carrot and portobello mushrooms thinly. Quarter the zucchini and squash into 1/4 inch thick pieces. Pull apart broccoli into bite size pieces.

Add avocado oil to a cast iron skillet on medium high heat. Add in your onions & mushrooms and cook until they start to brown. Add in carrots, squash, broccoli and cook for 5-7 mins. Season with a little salt and pepper. Lastly add in your bell peppers and cook for 1- 2 mins.

Pour in as much stir fry sauce as you like and cook your veggies until the sauce thickens. 

Serve veggies with rice, top with sesame seeds and enjoy!

PlantbasedBrandon

Veggie Stir Fry

plantbasedbrandon