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Vegan Leek and Mushroom Stir-Fry with Brown Rice
Vegan Leek and Mushroom Stir-Fry with Brown Rice

Vegan Leek and Mushroom Stir-Fry with Brown Rice
A savory stir-fry featuring leeks and mushrooms served over brown rice.
Vegan Leek and Mushroom Stir-Fry with Brown Rice

Provides a balanced meal with carbohydrates for energy, protein for muscle repair, and fiber for digestion, supporting endurance training.

Ingredients:
1
Servings
  • 200
    g
     brown rice
  • 150
    g
     leek
  • 200
    g
     mushroom
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     ginger
  • 1
    item
     red chili
  • 1
    tbsp
     sesame seeds
  • 50
    g
     spring onion
Preparation Time: 30 minutes
Vegan Leek and Mushroom Stir-Fry with Brown Rice
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Heat olive oil in a pan over medium heat.
  3. Add chopped garlic, ginger, and sliced red chili. Sauté for 2 minutes.
  4. Add sliced leeks and mushrooms to the pan. Stir-fry for 5-7 minutes until tender.
  5. Stir in soy sauce and cook for another 2 minutes.
  6. Serve the stir-fry over cooked brown rice.
  7. Garnish with sesame seeds and chopped spring onions.
Nutrition Per Serving 675 g Per 100g
Energy 900 kcal 133 kcal
Protein 20 g 3.0 g
Fibre 12 g 1.8 g
Salt 3 g 0.4 g
Sugar 8 g 1.2 g
Carbohydrates 150 g 22.2 g
Fat 25 g 3.7 g
  • 200
    g
     brown rice
  • 150
    g
     leek
  • 200
    g
     mushroom
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     ginger
  • 1
    item
     red chili
  • 1
    tbsp
     sesame seeds
  • 50
    g
     spring onion
1
Servings
0

Cook the brown rice according to package instructions.

Heat olive oil in a pan over medium heat.

Add chopped garlic, ginger, and sliced red chili. Sauté for 2 minutes.

Add sliced leeks and mushrooms to the pan. Stir-fry for 5-7 minutes until tender.

Stir in soy sauce and cook for another 2 minutes.

Serve the stir-fry over cooked brown rice.

Garnish with sesame seeds and chopped spring onions.

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