veggie stir-fry

OK, so I haven't quite started on the whole vegan cookbook challenge thing (oops!), however, I did actually cook a REAL meal at home tonight! It was super easy, delicious and ridiculously healthy, not to mention gluten-free and vegan! So, I thought I'd share it with you. It took less than 30 minutes, cost less than $10 (and it even left me with plenty of left-overs), and requires minimal kitchen skill!

What you'll need

• 1 cup brown rice
• 1 onion (sliced)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 2 cups sliced mushrooms
• 1 cup bean sprouts
• Liquid Aminos (or wheat-free soy sauce)
• agave nectar (optional)

Directions:

• First bring 2 1/2 cups water to a boil (add salt to taste), then stir in brown rice.
• Once it begins to boil again, reduce heat, cover and simmer until the rice has absorbed all of the water
• While the rice is boiling, heat a large skillet on med-high heat add a touch oil (just so the veggies won't stick)
• slice onion and add to heated skillet
• then, slice peppers and toss in with onions
• follow with the mushrooms and bean sprouts
• cook for about 5-10 minutes, stirring/tossing occasionally (be careful not to overcook...nothing worse than soggy veggies)
• add in some liquid aminos (or soy sauce) to taste...I probably use way too much!
• remove from heat
• makes 3-4 servings
• serve veggies on top of rice and enjoy!
• I like to top mine with a little agave nectar to give it that sweet savory sort of flavor. You can even stir in a 2 TBSP of natural chunky peanut butter for Thai inspired flavor! :)