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+Mushroom & Edamame Stir Fry

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Mushroom & Edamame Stir Fry

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, one pan, vegan, vegetarian
Calorie: 200-300, Under 300
Protein: 21-30g, Over 20g, Over 25g
Fiber: 11+g
Servings: 2
Calories: 291kcal


  • 1 1/2 tsps Sesame Oil
  • 10 Cremini Mushrooms (sliced)
  • 1/2 Yellow Onion (small, sliced)
  • 1 cup Kale Leaves (finely chopped)
  • 2 cups Frozen Edamame (thawed)
  • 2 tbsps Vegetable Broth
  • 2 tbsps Tamari
  • 1 tbsp Ginger (fresh, finely grated)
  • 2 Garlic (clove, minced)
  • 2 cups Cauliflower Rice


  • Heat the sesame oil in a large pan or skillet over medium-high heat.
  • Add the mushrooms and onions to the pan and cook for 5 to 8 minutes or until the mushrooms and onions have started to brown.
  • Add the kale and stir to combine. Continue to cook until kale has wilted. Add in the edamame and cook for 2 to 3 minutes or until the edamame has warmed through.
  • Meanwhile, in a small bowl combine the vegetable broth, tamari, ginger and garlic.
  • Add the ginger and garlic sauce to the pan. Stir to combine and cook, stirring often, for 2 to 3 minutes more. Season the stir fry with additional tamari or sea salt if needed.
  • To serve, divide the cauliflower rice between plates and top with the mushroom and edamame stir fry. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • More Flavor

    Add rice vinegar, honey or red pepper flakes to the sauce.
  • Additional Toppings

    Asian-style hot sauce or sesame seeds.
  • No Cauliflower Rice

    Use white rice, brown rice or quinoa instead.
  • No Kale

    Use spinach or Swiss chard instead.


Serving: 2g | Calories: 291kcal | Carbohydrates: 27g | Protein: 26g | Fat: 12g | Cholesterol: 0mg | Sodium: 1088mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1000IU | Vitamin C: 22mg | Calcium: 166mg | Iron: 6mg

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