This flavorful gluten-free teriyaki noodle stir-fry is full of flavor and nutrients thanks to lots of green vegetables, and hearty quinoa spaghetti by Tresomega. This recipe was developed as a submission for the Tresomega Recipe Challenge.
1packageTeriyaki Jackfruitby The Jackfruit Company
18 oz containerbrown mushroomssliced
1/2large yellow onionsliced
1green bell pepperseeded and sliced
112 oz bagfrozen asparagus spears, thawedyou can also use fresh
1TbspTresomega Coconut Oil
1tspChinese Five Spice
Cook pasta according to package instructions. Drain and set aside.
Slice asparagus spears into thirds lengthwise and set aside.
Heat a large skillet over medium-high heat and add coconut oil. When oil is melted add onions, mushrooms, green pepper, spices and tamari sauce and saute for about 2-3 minutes. Add teriyaki jackfruit and saute for an additional 3-5 minutes.
Add the asparagus in a layer on top of the mushrooms and jackfruit and cover with a lid. Reduce heat to medium and cook for five minutes until asparagus is heated through. Remove lid and add pasta and cilantro and gently toss everything together until well combined.
Serve immediately with a bit more cilantro for garnish.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.