Easy Veggie-Filled Pasta Stir-Fry

Enjoy an easy to make Low-Carb pasta filled with your favorite veggies! What a guilt free way to satisfy your cravings and swing your feet with happiness!!

This recipe is an easy addition to your weekly preparation. It has been tried and tested for the many carnivores who doubt a plant-based meal. You can still feel full and satisfied, as your dopamine levels increase with every bite.

"I enjoyed this, and I never even missed the meat!! We are hooked!" –Ronnell Pinkney

I have always been a vegetable lover. Growing up, my parents always paired the main course with some sort of vegetable. My dad is from Kinston, NC and he would often have us eat vegetables such as rutabagas, turnips, kale and many other selections directly from the garden. My mom is a West Indian from NYC, who enjoyed preparing huge Sunday meals. She would often have me or my siblings in the kitchen serving as her sous chef. We had to wash and prep, the collards, cabbage, onions, colorful bell peppers, mushrooms or any other veggie that the recipe called for. The best part of being her sous chef was that we got to taste test many of the raw vegetables, which began my love for the side dishes. As an adult, I began to modify many of those side dishes and served them as the main course. Eventually, the craving for meat dissolved and I became an avid plant-based eater! I know that you will love this dish as it is a great meat replacement meal, that allows you to remain guilt free about what you put in your body! So, while you make this dish, pull out your favorite vegetables, turn on your music - "Alexa, play Sade!" ...and have fun in the kitchen!!

Easy Veggie-Filled Pasta Stir-Fry

Ingredients

Please note that the measurements are guided by spirit, so you will have to play with the amounts and tailor it to your liking:

• Avocado, Sesame or Grapeseed Oil

• garlic (minced or thinly sliced)

• fresh onion

• sliced portabella or white button mushroom

• broccoli

• coin-sized, shredded or diced carrots

• bell peppers (any colorful mix - green, red, yellow, orange)

• sun dried tomatoes

• water chestnuts

• finely chopped kale (optional)

• garlic powder

• salt

• pepper

• Vegetable broth or veggie-based bouillon

• low carb pasta (any one of your favs)

Directions (To be completed while singing or dancing)

1. Prepare your pasta as indicated on the box. (When it is finished, add your plant-based butter, salt and fresh parsley to taste).

2. While you are waiting on your pasta to cook, wash and prep all your veggies and put them to the side.

3. Using a wok or large saucepan: heat oil on medium

4. Add veggies one at a time, ensuring to cook the cruciferous ones first.

5. Once all are added, put in your minced or sliced garlic.

6. Add your seasons to taste.

7. Pour in your veggie broth. If you are using a veggie paste, scoop in a spoonful and then add "about" a half cup of water. Note: You do not want to have BOILED veggies, so just put enough water to cover the base of your vegetables.

8. Toss in your cooked pasta

9. Let it cook together for another 3-5 minutes and serve!

I hope this meal makes you just as happy as it did for me. Be mindful to have FUN in the kitchen. You can modify the recipe by adding any of your favorite vegetables. Try not to eat it directly from the pan, and if you do - keep in mind, standing while eating can only make you taller!! :)