Plant Based Stir-Fry

I have been researching plant based meal delivery services and stumbled upon Sakara. According to their site, "our meals and products are backed by cutting-edge nutrition science and traditional healing wisdom to give your body what it needs to thrive." 

I so wanted to try a weeks worth of meals but at the steep price of over $400 I just straight up could not afford it. I understand why they are so costly - The ingredients are high quality and expensive, also it takes time to prep everything, cost of containers, shipping, etc. You are basically paying for a nutritionist/personal chef so for some people who need that guidance it makes sense. I thought I would research similar meals and create them myself! Here is one I recently tried. It was so delicious and filling. It also made about 5/6 servings! (reposted from Vogue)

Classic Stir-Fry


For the pickled chiles:
2 serrano chiles, seeded and thinly sliced
1⁄4 cup brown rice vinegar ( used regular rice vinegar)
2 tablespoons maple syrup

For the stir-fry:
1⁄4 cup almond butter
4 cloves garlic, minced
1 tablespoon soy sauce
Zest and juice of 2 limes
3 tablespoons sunflower oil
1 small red onion, sliced
1 large head broccoli, chopped into bite-size florets
1⁄2 small head purple cabbage, shredded (about 2 cups)
2 tablespoons minced or grated fresh ginger
3 cups cooked quinoa
2 large carrots, grated
4 cups spinach
1 small bunch fresh cilantro, leaves roughly chopped
4 scallions (white and green parts), thinly sliced


Make the pickled chiles: In a small pot, bring the chiles, vinegar, and maple syrup to a boil. Remove from the heat and let the chiles sit for at least 5 minutes or overnight. Store the pickled chiles in the fridge in their pickling liquid for up to 1 month.

Make the stir-fry: In a medium bowl, whisk together the almond butter, garlic, tamari, lime zest and juice, and 1⁄4 cup of water.
In a large skillet, heat 2 tablespoons of the oil over high heat. Sauté the onion until just soft, about 1 minute. Add the broccoli to the pan in an even layer and let it sear, without stirring, for 2 minutes. Give the mixture a toss and continue cooking for another 5 minutes, stirring occasionally to avoid burning (though some charring is okay!). Add the remaining 1 tablespoon of oil, along with the cabbage and ginger. Cook until just tender, while stirring, about 3 minutes. Add the quinoa and cook for 2 minutes to lightly toast it, then stir in the almond butter mixture. Fold in the grated carrots and spinach and cook, while stirring, until the spinach has just wilted, about 2 minutes. Remove the pan from the heat, taste, and season with salt, if desired. Divide the stir-fry among 4 bowls and sprinkle with the cilantro, scallions, and pickled chiles strained from their liquid.

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