1 onion sliced
1 small eggplant (or half a large one), sliced (keep skin on)
1 broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)
2 carrots sliced
1 c dried mixed mushrooms (shitakii, mitaki, seaweed etc), soaked in warm water to rehydrate
couple pinches of sea salt
couple teaspoons of water
1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)
½ – ¾ cup raw cashews
2 tablespoons sesame seeds
1c packed silverbeat, chopped
(you could add any other veggies such as green beans, spinach or sweet peas)
For the Sauce:
1/3 cup tamari (or coconut aminos)
¼ – 1/3 cup water
3 – 3 1/2 tbsp pure maple syrup or agave nectar
1 – 1½ tbsp freshly squeezed lemon juice
1 1/2 tsp toasted sesame oil (optional, omit for oil-free)
1 tsp blackstrap molasses
5-6 medium-large cloves garlic, minced (reduce for kiddo palates)
2 – 2½ tsp freshly grated ginger
In a large frypan, saute the onion in a little bit of oil for 2-3 minutes. Add the eggplant and cook for another 5 - 10 minutes. Add the rest of the ingredients and cook for around 20 minutes, stirring frequently. You want the veggies to be cooked but still slightly crunchy (not over cooked).
While the veggies are cooking, whisk together the sauce ingredients.
Toss the sauce through the vegetables until just warmed.
Serve on it's own or with some wholegrains or soba noodles.
Inspired by: http://plantpoweredkitchen.com/broccoli-vegetable-teriyaki-stir-fry-cashews-vegan-gluten-free/