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Meatless Mondays: Stir-fry with Red Kidney Beans

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.



1 celery stalk, chopped

1/2 sweet potato, cut into thin strips

8 brussel sprouts, thinly sliced

1/4 pumpkin, thinly sliced

1 zucchini (courgette), cut into thin strips

1/4 red/purple cabbage, thinly sliced

2 garlic cloves, crushed

1 onion, thinly sliced

1 inch ginger, diced

400 gram red kidney beans, cooked

1/4 cup cashew nut

Bunch of coriander


Saute garlic, onion and ginger in wok with oil

Add celery, sweet potato, brussel sprouts, pumpkin and zucchini

Stir-fry until almost cooked

Add cabbage, ensuring all ingredients are cooked

Finish with cashews, coriander and red kidney beans

Mix through well and serve, with or without rice

Serves 4 people

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