Breakfast Stir Fry

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Breakfast Stir Fry
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Stir Fry for breakfast may be a bit odd, but the variety of vegetables and textures combined with the melted non-dairy cheese makes this dish creamy and filling.

Yields: Serves 4-6


5-6 cups of chopped veggies such as: green beans, red bell pepper, cauliflower, broccoli, onion and mushrooms

1/4 cup vegetable stock OR 2-3 tsp safflower/sunflower oil

1-2 cloves garlic, minced

1 T wheat-free tamari soy sauce

1-2 tsp Italian seasoning or 1/2 tsp each of basil, parsley, oregano and marjoram

1/2 cup shredded non-dairy "cheese"


In a wok or large skillet, heat the stock or oil. Add the onions and mushrooms and cook until soft. Stir in the garlic and cook for a couple of minutes. Add the rest of the veggies and cook until the broccoli turns bright green. Add the tamari and spices and mix. Then shred the soy cheese directly on top of the vegetables. Cover and let it steam for 2-3 minutes, or until the soy cheese has melted.

Serve over last night's left-over grain, Basic Polenta, or with whole grain toast.

Additional Tips

Here are some other veggie options: peas, corn, shredded carrot, asparagus, bok choy, cabbage, spinach, kale, Swiss chard, celery, zucchini, yellow squash.

Try adding some soy-based breakfast sausage or vegetarian bacon.

Recipe by
Karna Knapp