Veggie Stir-Fry

Meatless Mondays. Mark it down people, and join this bandwagon!

A few weeks ago, my husband and I decided we wanted to dial down our meat intake and so began the trend of Meatless Mondays. It’s a great way to kick off the week on the right note and its surprisingly easy to cut meat out for one day a week.

On top of that, there’s only one way that I can personally reset after an indulgent holiday and that’s through eating a primarily plant based diet for a few days. It’s pretty easy to do for breakfast and lunch but many of us carnivores can find it difficult to figure out a way to eat solely veggies for dinner. Over the coming weeks I’ll be posting one meal a week that is solely vegetarian – so you guys can join us on the Meatless Monday takeover!

This week it’s the simple Veggie Stir-Fry. Quick and easy, it’s ready in 20 minutes from prep to mouth, and its clean eating at its basic best.



Serves 2



1 Cup vegetable broth

1 Cup sliced carrots

1 Cup mixed peppers

1 Cup green beans

1 Cup broccoli

1 Clove garlic

1inch fresh ginger, grated

1/2 teaspoon finely diced red chili or jalapeno

Dash salt&pepper



Prepare all vegetable quantities so that you have everything ready to add to the wok easily.


  • Add 1 teaspoon olive oil, garlic, ginger, and chili/jalapeno to a wok on medium heat
  • Once you begin to smell the aroma, add the broccoli and green beans. Cook for 4 minutes
  • Add the broth and peppers, salt&pepper and cook for 1 minute
  • Add the carrot and cook for a further 4 minutes
  • Plate and enjoy!


NOTE: This is great as a base dish for additions – add your favorite protein (I love shrimp or chicken with this), or if you’re in need of carbs cook a little brown rice or noodles then add it to the stir-fry when you add the carrot (I’d usually put a dash more of the broth also with rice). You could also use this as a side dish with a roast!


Love, Laura