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Vegan Stir Fy

Vibrant Vegan CBD Stir Fry

Stir things up with this seasonal stir-fry!

Prep Time
20 minutes
Quantity Served
  • 1 cup cubed pumpkin
  • ½ cup cubed Japanese eggplant
  • 1 cup trimmed green beans
  • 1 red pepper deseeded and cubed
  • 1 cup cubed extra firm tofu
  • ½ cup chopped coriander
  • 1 lime
  • 1 tablespoon crushed garlic
  • 1 tablespoon crushed ginger
  • 3 tablespoons sweet and dark soy sauce
  • 2 tablespoons CBD coconut oil
  • Hot sauce to taste
  1. Steam pumpkin cubes for 4 minutes and set aside.
  2. Heat oil in a large wok or frying pan, then add the eggplant and tofu. Fry till crisp before adding the garlic and ginger and stirring to combine.
  3. Add soy sauce along with pepper and beans and stir fry until cooked but still crunchy. Add the pumpkin and stir to combine.
  4. Turn off heat and squeeze in the juice of half the lime and most of the coriander.
  5. Garnish with hot sauce, remaining lime wedges, and coriander.
  6. Serve with quinoa or wild rice if desired.
The vegetables can be substituted depending on seasonality, preference, and affordability.