I am trying to post a healthy vegetarian recipe every week, because cutting down on meat is one powerful way to fight climate change*. However, I’m not a vegetarian, and it’s totally okay if you aren’t, either! There are lots of ways we can fight climate change together, and our individual choices and lifestyles are only some of the many ways we can.
If you have a vegan or vegetarian recipe you would like to share, feel free to email me at firstname.lastname@example.org, and I can credit you in my post.
This week, I made a vegetarian stir fry, but you can make it vegan if you would like by just removing the egg whites. You can also add other ingredients or vegetables according to your preference. That’s the great thing about this recipe–it’s so versatile!
-1 cup broccoli, chopped
-1/2 cup chickpeas
-1 onion, chopped (any kind)
-1 cup chopped mushrooms
-1/2 cup sliced olives (or any amount you prefer)
-2 cups spinach or more (it reduces a lot)
-1 cup of liquid egg whites (or 4-6 egg whites if you separate them by hand)
-2-3 tablespoons low sodium soy sauce
-1/2 cup salsa
-Seasonings to taste (I used Goya Adobo and Herbs de Provence, but any type of seasoning salt with Italian seasonings should do the trick.)
1) Prepare a pan with olive oil or cooking spray.
2) Add onions and mushrooms, let them start to brown and reduce. Add a splash of soy sauce and stir.
3) Add broccoli, olives, chickpeas, and the rest of the soy sauce, and stir. Let the mixture cook until the broccoli softens a little and turns bright green.
4) Add spinach and wait for it to reduce. Then add the egg whites and seasonings.
5) Wait until the egg whites just start to solidify, and scramble them with the vegetables.
6) Mix salsa in with the scrambled egg, chickpea, and veggie mixture. Add cheese if you want, and enjoy!
Post a picture of your healthy vegetarian dishes on Instagram and tag @wildflower_rising to show off your cooking skills! <3