Raw Vegan Stir Fry with Homemade Teriyaki Marinade

By mom2my10

Make raw vegan stir fry with a delicious marinade using only a dehydrator.

Ingredients

• For the teriyaki marinade:
• 1/2 cup nama shoyu (If you don't have access to this, you can just use regular soy sauce. Nama shoyu is just a healthy, unpasteurized version of soy sauce.)
• 1/2 cup sesame oil
• 1/4 cup agave nectar (If you don't have access to this, you can use honey.)
• 3 Tbsp lemon juice
• 2 Tbsp onion powder
• 2 tsp grated fresh ginger
• 1/2 tsp toasted sesame seeds, optional
• 1/8 tsp cayenne
• 3 cloves garlic, crushed
• For the stir fry:
• -Carrots
• -Zucchini
• -Broccoli
• -Cauliflower
• -Red bell peppers
• -Green bell peppers
• -Mushrooms
• -Roasted sesame seeds

Details

Adapted from wholefoodkids.blogspot.com

Preparation

Step 1

To make the marinade, place all of the above ingredients in a blender and blend until smooth.

1. To make the Teriyaki vegetable stir fry, I used my food processor to slice a variety of vegetables I had in my fridge. You could really use any vegetables you have lying around. Get creative! Once my vegetables were sliced, I dumped them into a bowl, poured on the Teriyaki sauce and stirred until all the vegetables were coated.

2. The next step was to spread the veggies out on Teflex sheets in the dehydrator. If you don't have a dehydrator, you could lightly oil a large cookie sheet and spread the vegetables out on that. In the dehydrator, dehydrate for 1 to 2 hours at 125 degrees. If you are using the oven, turn it to it's lowest setting, prop the door open with a wooden spoon, and dehydrate until vegetables start softening, probably 1 to 2 hours as well.

3. When the vegetables have softened, remove from teflex sheets and serve over rice.