Garden Stir Fry

You know one of those awesome meals you whip up by mistake and in the process cant believe your pro chef skills? Yes, this recipe is one of those. Completely vegan but perfect for absolutely everyone, it contains loads of protein, super satisfying and low in calories so perfect to indulge in for dinner time. It also took me only 15 minutes to cook, so perfect for those lazy nights.

Best way to describe the flavor? If you’re feeling like a burst of mixed herbs, a little spice and zesty lemon, this is the dish for you.


2 tbsp olive oil

1 clove garlic, crushed

1 tsp mixed herbs

1 tsp dried thyme

1/2 tsp cayenne pepper

Salt and pepper

1/2 juice of lemon, fresh

1 punnet small mushrooms, chopped into thin slices

3 large tomatoes, cut off the skins (to do this, cut into quarters and gently cut the tomato flesh away from the skin, you want the skins to be removed completely)

1/2 can butter beans


Add olive oil on a medium heat to a frying pan, add garlic and all spices and cook for 2 minutes.

Add chopped mushrooms, cook through and then add your tomatoes and beans, allow everything to simmer for a few minutes longer adding lemon juice.

You’ll know its ready once mushrooms are soft and brown.

To make this for breakfast, add 1/2 avo on the side along with a slice of 100% rye toast. Divine!



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