I love vegetables, and this Portobello Broccoli Stir-Fry highlights several of my favorite including mushrooms, zucchini, and broccoli. It’s flexible and filling! It’s so delicious that you would never guess it packs fewer than 400 calories!
Portobello Broccoli Stir-Fry Options
This recipe is similar to one I found in the book Essential Asian Vegan Recipes by Sam Kuma. Even as healthy as he had it, however, I wanted to trim out a few more calories. His book asked for vegan noodles. I substitute spiralized zucchini. You can either use a spiralizer or just a hand vegetable peeler to peel the zucchini into ribbons, which we use as noodles. Not only is it lower calorie, but zucchini offers more fiber and nutrients.
Since I had some on hand, I add in broccoli. For simplicity’s sake, I use pre-shredded coleslaw containing carrots and cabbage. Additionally, the author’s sauce was a bit simplistic for my tastes, so I make my own. Lastly, I toss in a handful of cashews because I can, and I love them.
My recipe calls for miso paste (a salty Japanese soybean paste), and I love the unami (yummy mouth-feel) miso imparts. If it’s not in your favorite grocery store or Asian food stores, you can find it on Amazon. Miso is an optional ingredient. However, if you’re feeling adventurous, I recommend the Kabuto brand. It’s inexpensive, has a great flavor, is all natural, and is non-GMO. It lasts forever in your fridge.
I use tofu as the protein choice since I am primarily vegetarian, but it’s also delicious with shrimp for a pescatarian option. I calculated the nutritional values using tofu, so you will need to plan accordingly.
We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.
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