This recipe could be used as another meatless Monday recipe. I love it because it’s not only tasty, but is healthy and quick. No drive through necessary.

Broccoli and Walnut Stir-fry
(Serves 4)


2 onions, chopped
2 carrots, chopped
2 tbsp oil
2 tbsp walnuts
1 cup of gluten-free vegetable broth
1 cup mushrooms, such as fresh shitake, sliced
1 head of broccoli, coarsely chopped
1 tbsp cornstarch, dissolved in 2 tablespoons cold water
3 tbsp gluten-free soy sauce (I use LaChoy brand)
Salt and pepper to taste

Seeds to garnish

Heat oil in a wok and sauté carrots and onions until almost tender. Add broccoli and walnuts and stir. Add 1 cup of broth and cook until veggies are tender. To thicken the sauce, add the dissolved cornstarch. Stir briefly, then add soy sauce, salt and pepper to your taste.

Sprinkle with seeds of your choice and serve with gluten-free noodles or quinoa.