Vegan Flax Veggie Stir Fry

Vegan Flax Veggie StirFry on the fly dinner recipe!

So this evening's meal was so tasty, I wanted to share the recipe with you all!  It was a vegan gluten free stir fry with lots of greens and goodies.  Running low on veg and fruit I decided to cook up what I had left and the results were very surprising!  

Ingredients

2 zucchini 

3 cloves of fresh minced garlic

3 stalks of kale 

2 stalks of collard greens 

4 stalks of celery 

3 green onion 

(optional red or white onion / spinach / carrots / peas / green beans / let your imagination go wild with combinations!)

4 Tablespoons of Bragg's Liquid Amino Acids

1/3 cup of Milled Organic Flax Seed

2 tablespoons of dried Polenta

2 tablespoons of olive oil  1/3 cup of water

Optional: salt, pepper, soy sauce, herbs, season spices, crispy noodles / toasted veggies / crispy fried jalapenos / Goddess dressing / Sriracha sauce / corn tortillas 

Begin by chopping all the veggies into bite sized pieces and mincing the garlic and kale / collard leaves.  

Over medium heat lightly brown the garlic in the olive oil.  Slowly add the zucchini and kale stalks first (thick veggies like carrots and broccoli would be added at this point as well), allowing them to brown slightly.  

Then add celery and leafy softer veggies.  

Flavor with amino acids (soy sauce / salt pepper / spices / herbs ) 

Let the green simmer and soften about 3 minutes.  Sprinkle flax and polenta evenly around the pan.  

Add the 1/3 to 1/4 cup of water, depending on the amount of dryness.  

Add a little more spices / liquid aminos after the flax and polenta have started to soften, stir veggies frequently.

Let stand a few minutes, garnish with crispy goodies, spicy sauces, or my favorite, Amy's Goddess Dressing. I had it with corn tortillas.  Hope you enjoy this recipe.  Let me know how you like it, or alter it.