This quick and easy stir-fry is the best side to make when you want a vegetable dish that's big on vegetables without the wait time. The mushrooms are meaty and savory, the cabbage retains just the right amount of crunch. Serve this over grains with a drizzle of your favorite sauce for a meal with more substance, and then roll up any leftovers in a wrap for lunch the next day.

10-Minute Veggie Stir-Fry [Vegan]

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  • 1 cup onion, sliced
  • 1 cup mushrooms, sliced
  • 1 cup celery, diced
  • 2 cups cabbage, sliced
  • 1/4 teaspoon sea salt
  • A few turns of cracked black pepper


  1. Heat a skillet for a minute or so, until the pan is hot.
  2. Add the onion and cook for a couple of minutes. When the onions start to stick to the pan and turn brownish, add 2 tablespoons of water, stir, and keep cooking. Add another 2 tablespoons of water when they start to stick to the pan again and brown.
  3. Cook the onions for about 6-7 minutes, adding water and stirring, as needed.
  4. Add the mushrooms, celery, cabbage, sea salt, and black pepper, and stir to combine.
  5. Cook for an additional 4-5 minutes, stirring occasionally until the vegetables are soft to your liking.
  6. Eat as is, serve on the side of your meal, or add to a wrap.

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