Best Sunrabbits Potato Brussels Sprouts Seitan Mushroom Stir Fry Recipes

STIR-FRY BRUSSELS SPROUTS AND MUSHROOMS

Steps:

• Slice the brussels sprouts, mushrooms, and onion. Mince or finely chop the garlic.
• In a small bowl add all the stir-fry sauce ingredients and mix until well blended. Set aside
• In a hot wok, drizzle 1 tbsp canola oil, add crimini mushrooms and stir-fry on medium heat until tender. Set aside
• In the same wok, drizzle 1 tbsp canola oil. Saute onion for a minute. Add brussels sprouts, stir-fry for 2 minutes, then add garlic. Stir-fry for another 2 minutes or until tender but still firm.
• Add the stir-fry sauce and cooked mushrooms. Stir-fry for another 2 minutes until the sauce thickened.

FENNEL MUSHROOM STIR FRY

Steps:

• Cut the fennel bulb in half and coarsely chop the stalks, trim away the hard bottom core Heat the oil over high heat for 30 secs.
• Add onions salt& pepper stir fry 1 minute.
• Add peppers& fennel stir fry for 3 minutes or until the veggies are just slightly charred around the edges (not burned) Add mushrooms& stir fry until the mushrooms are soft& slightly brown.
• Sprinkle with lemon juice& serve.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
• Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.

SUNRABBIT'S POTATO BRUSSELS-SPROUTS SEITAN MUSHROOM STIR-FRY

Steps:

• First get your potatoes roasting. Start by preheating your oven to 400 degrees F and lining a large baking sheet with parchment paper.
• Combine olive oil with salt, garlic powder, paprika, and pepper. I like to mix it all up and pour it into a ziploc bag, add the cubed potatoes, seal it up, and shake well to coat the potatoes with oil and spices. You could also add everything into a large mixing bowl and stir until coated.
• Spread potatoes out on baking sheet and roast for 30-40 minutes, until tender and slightly browned.
• While the potatoes are roasting, prep your Brussels sprouts in much the same way you did the potatoes--line a baking sheet with parchment paper, mix the sprouts with the lemon juice, oil, salt, pepper, and pine nuts (either in a ziploc bag or a mixing bowl) and spread the coated sprouts out on the baking sheet. Set aside until potatoes have only about 15 minutes of cooking time remaining, then scoot them over and slide your Brussels sprouts in next to them. Let them roast for the remaining 15 minutes, or until they turn a lovely golden-brown.
• As soon as your potatoes are in the oven and your Brussels sprouts are prepped and ready to go, get to work on the stir-fry. Melt the coconut oil in a large skillet and add onions and garlic. Saute until onions are soft and garlic is just beginning to brown.
• Add mushrooms and seitan sausage and stir-fry until heated through, adding salt and pepper as you go (to taste).
• Add fresh raw spinach leaves and stir-fry just until wilted. then remove skillet from heat.
• Toss roasted potatoes, roasted Brussels sprouts, and stir-fry mixture in skillet or large pot/bowl. Serve hot!