Making your own flavour for your meals is simple. These sweet and sour vegetables are delicious, nutritious AND free from controversial ingredients.

If you are not naturally a fan of vegetables then adding flavour is a great disguise.

However, unfortunately not all added flavours are created equally.

Take Burger King/Hungry Jacks sweet and sour sauce for example.  It contains multiple controversial ingredients such as caramel colour, MSG and added sugars (including corn syrup).  It’s made up of 18% sugar AND has no real nutritional value.


Making your own flavour for your meals is simple once you know what to do.  These sweet and sour vegetables are delicious, nutritious AND free from controversial ingredients.  Oh, and a lot cheaper.  One of my favourite quick weeknight dinner options and one that I know is good for my body.

You only need three ingredients (with an optional forth) to make the sweet and sour sauce for the vegetables.  Also, because I primarily eat plant based I happily served this dish with roasted sweet potato and quinoa.  You can easily add a protein of your choice and serve along side a healthy grain if you feel you need a little more.

Making your own flavour for your meals is simple. These sweet and sour vegetables are delicious, nutritious AND free from controversial ingredients.
Making your own flavour for your meals is simple. These sweet and sour vegetables are delicious, nutritious AND free from controversial ingredients.

Sometimes it can be tricky to change up old habits.  Old habits die hard, as the old saying goes.  If you want to eat healthier but you are just not sure where to start, grab a free copy of my e-guide ‘The beginner’s guide to healthy eating’ for my tips and tricks.  Eating well truly doesn’t need to be hard!

Sweet and sour vegetables

Serves: 1 (as plant-based meal) or 2 (as side dish)

Sweet and sour vegetables
 
Author:
Ingredients
  • SAUCE:
  • 1 tbsp fish sauce
  • 4g (1 tsp) granulated stevia
  • 2 tbsp apple cider vinegar
  • 1 tsp dried chilli flakes (optional)
  • VEGETABLES:
  • 1 onion (red or brown)
  • 1 carrot
  • ½ bunch kale (approximately 4 large leaves)
  • 1 zucchini
  • 4 medium button mushrooms
  • ¼ medium pineapple (fresh)
  • 2x2 cube of fresh ginger, grated
  • 1 clove garlic, crushed
  • 1 tsp coconut oil
Instructions
  1. In a small bowl whisk together the fish sauce, stevia, apple cider vinegar and chilli and set aside;
  2. Remove the kale leaves from the stems and place in a colander;
  3. Slice the carrot (peel if not organic), zucchini, pineapple and mushrooms and place in the colander. Rinse with running water and set aside;
  4. Heat a medium-sized fry pan on high heat and add the coconut oil. Once melted, add the grated ginger and garlic and toss through the oil;
  5. Add the vegetables to the pan and stir continuously for the first five minutes. Reduce the heat to medium and continue to stir regularly to prevent the vegetables from sticking to the pan;
  6. Add the sauce to the vegetables after approximately 10 minutes and continue to stir regularly;
  7. Once vegetables reach your preferred texture, remove the pan from the heat and spoon into a serving dish.
  8. Serve along side your preferred protein and grain/sweet potato.

Do you follow a primarily plant based diet?  Do you add packaged sauces to your meals or do you make your own?

More plant-based main meals:

Vegan Mexican vegetable bowl

vegan mexican medley 4

Vegan spinach pizza

spinach vegan pizza crust 3

Southwestern sweet potato wraps

Southwestern wraps 14
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