Meatless Monday: Black Bean Pasta Stir Fry

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Random veggies leftover from our week & no dinner plans for us…my first thought, create a stir fry! No typical stir fry here with my fave black bean noodle tossed in, but hey, it was sure tasty!

  1. Boil organic black bean spaghetti shape pasta per bag directions
  2. Grab a medium saucepan & add 1 diced yellow onion & 1T EVOO
  3. Once the onions are translucent, mix in 1T of minced garlic & ginger
  4. Dice up 1 head of broccoli & add to pan with 1/3C low sodium veggie broth – sauté til broccoli turns bright green
  5. Once broccoli is bright green, add  8oz of sliced button mushrooms and add another 1/3C low sodium veggie broth, 1/4C braggs amino acids, 1T mirin – sauté till soft
  6. Drain pasta, turn burners off & put pasta back in pot
  7. Add veggie mix into drained pasta pot & mix in 1 head of chopped purple kale – cover & let kale wilt

Top with red pepper flakes & Sriracha sauce.  The Sriracha added some great flavor, so make sure you try it out! Hope you enjoy!

Nutritional Info Per Serving (Serves 4): 310 calories – 8 grams of fat – 33 carbs – 29 grams of protein 

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