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Spicy Vegan Nourish Bowl


- 2 cups cooked brown rice

- 1/2 cup vegetable broth (add more as you sauté to keep veggies from sticking)

- 1 head of broccoli, cut into florets (a quick microwave steam of frozen florets works too!)

- 1 medium zucchini, sliced

- 1/2 bag frozen cauliflower florets (steamed until just warm)

- 1 yellow pepper, seeded & sliced or diced

- 3 cloves garlic, minced

- 1/2 sweet onion, sliced into 1" pieces

- 6 to 8 button mushrooms, sliced (Baby Bellas are good too!)

- 1 can sliced water chestnuts, drained and rinsed

- 1/2 cup frozen peas

- 1 small diced tomato (I use Roma-style)

- 1/4 cup cashews

- Salt and pepper to taste


- 2 tbsp low-sodium soy sauce or Braggs Aminos

- 1 tbsp corn starch

- 1 tbsp chili paste

- 1/8 tsp cayenne (optional for extra spice)

- 1/4 cup vegetable broth


1. In a small bowl, whisk together the sauce ingredients until smooth. Set aside.

2. Heat 1/2 cup of vegetable stock or broth in a deep skillet over medium-high heat.*

3. Add the garlic and onion to the hot veggie stock, and sauté for about 1 minute until fragrant.

4. Add the sliced mushrooms to the skillet and cook for about 2 minutes until tender.

5. Add the broccoli florets, sliced zucchini, cauliflower florets, and yellow pepper to the skillet, and stir fry for about 5-7 minutes until tender but still lightly crisp.

6. Add the can of water chestnuts, frozen peas, and diced tomato to the skillet, and stir fry for another 2-3 minutes until heated through.

7. Pour the sauce over the stir fry and stir constantly for about 1-2 minutes until the sauce thickens and coats all of the vegetables.

8. Stir the cashews into the mixture.

9. Serve hot over a bowl of cooked brown rice, and enjoy!


*I've written this recipe to cut out oil for lower cholesterol. If desired, you can begin sauteing your veggies in 2 Tbsp of olive or canola oil before adding the veggie stock.


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