Garlic Sage Butter Vegetable Stirfry
Garlic Sage Butter Vegetable Stirfry requires 3 ingredients for the stirfry, 3 ingredients for the garlic sage butter and 30 minutes! How much easier can it be to have dinner on the table? This dish is vegan, gluten free and dairy free.
Servings 6
Calories 267kcal
Ingredients
Stirfry
- 2 sweet potatoes, peeled and spiralized or shredded
- 4 cups sliced mushrooms
- 4 cups minced cauliflower
- 1 teaspoon sea salt
Garlic Sage Butter
- ½ cup butter. I used vegan butter Miyoko that I found at Trader Joe's, but if you are not vegan, use salted butter
- 3 cloves garlic
- ½ teaspoon sea salt
- 3 tablespoon fresh sage, leaves only (not stems)
Instructions
Stirfry
- Using no oil, stirfry mushrooms on high until slightly browned, about 3 minutes in large pan
- Spiralize or shred sweet potatoes. Cook sweet potatoes for 5 minutes in microwave.
- Add minced cauliflower and ½ garlic sage butter to mushroom stirfry, lower heat to medium high and mix well for 3 minutes
- Add sweet potatoes and remaining garlic sage butter and stirfry for an additional 3-5 minutes, depending on how well done you like your sweet potatoes. If you cook them too long however, they will get mushy, so watch carefully.
- Serve stirfry garnished with fresh sage.
Garlic Sage Butter
- Melt butter in microwave. Add butter, sage, salt and garlic to blender and blend until smooth.
Nutrition
Calories: 267kcal