Stir-fried Vegetable Fettuccini

Hey everyone!

Since we’ve transitioned to plant based eating on March 1st, I’ve been on the lookout for flavorful vegetarian meals. Since that date, my husband has lost 14 lbs. and I’ve lost 12.

I lamented over eating meat for years and started by removing red meat, doing meatless Monday’s and then only making the occasional chicken tenders/kabobs or shrimp meals.

It wasn’t until I was making beef stew for my son visiting in February that I gagged as I browned the meat and opted for a bowl of cereal for dinner instead. I told my husband I no longer wanted to buy, cook or eat meat. When he said he’d eat whatever I made, it was like a weight lifted! – I had some sort of idea in my head that men and muscles needed meat for protein. So not true! Yay!

I got this recipe from Vegan Lovlie and boy oh boy are her recipes full of flavors! You can follow her on YouTube if you’d like to see how she and her boyfriend prepare this particular recipe if you’d like to watch it before making.

Without further ado, the recipe:


1- pkg. pasta of your choice, I had fettuccine so I used that, hers was spaghetti. (Use the word “spaghetti” when searching her website.)

1- inch ginger, minced or chopped

2- carrots, made into matchsticks

1- cup snow peas, remove the “string” by grabbing the curly end and pulling down on each pea.

1/2 cup- broccoli florets

1-cup mushrooms, sliced

5- stems of kale

Several scallions, sliced

2- Tablespoons coconut oil

2- Tablespoons teriyaki sauce

1 and 1/2 Tablespoons jerk bbq sauce

1-2 Tablespoons soy sauce

1- Tablespoons maple syrup

1/2 teaspoon lemon juice

Salt and pepper to taste


Boil your pasta according to package directions and rinse in cool water. (I undercooked mine since you will be adding it back to the skillet for a few more minutes of stir frying and for reheating the next day.)

Wash, cut and prepare your vegetables.

Start sautéing the carrots in the oil first, fry for a few minutes and set aside, then add in broccoli, adding in a splash of water. Fry for 3-4 minutes, set aside.

Add mushrooms, a bit of your teriyaki and a small amount of the BBQ sauce. Sauté for 5 minutes. Remove and set aside.

Add kale to the pan with a little water. Cool until wilted. Set aside.

Add ginger to the pan with a splash of oil, sauté for a minute.

Add in your cooked and drained pasta and toss well.

Add all the sautéed veggies you’ve set aside.

Add all the sauces, stir.

Add lemon juice, and toss again.

Add salt and pepper to taste.

Garnish with scallions.

Can add hot sauce to individual servings for added zip!

This reheated well the next day. Be sure to undercook pasta for additional stir-frying as well as reheating. Your veggies should be firm and snappy.

We loved it! Enjoy!

Now, rather than eating animals we go to the sanctuary to cuddle them and feed them. Also, a picture of the garden we planted this year. Straw bale gardening! Super cool! No weeds, less wrenching your back and they can even be placed on cement. We went to a seminar about it at our local nature center and it is just the neatest thing! Below is a picture of the book I bought about it on Amazon.

Have a great day!


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