Garlic Sage Butter Vegetable Stirfry
Garlic Sage Butter Vegetable Stirfry requires 3 ingredients for the stirfry, 3 ingredients for the garlic sage butter and 30 minutes! How much easier can it be to have dinner on the table? This dish is vegan, gluten free and dairy free.
- 2 sweet potatoes, peeled and spiralized or shredded
- 4 cups sliced mushrooms
- 4 cups minced cauliflower
- 1 teaspoon sea salt
Garlic Sage Butter
- ½ cup butter. I used vegan butter Miyoko that I found at Trader Joe's, but if you are not vegan, use salted butter
- 3 cloves garlic
- ½ teaspoon sea salt
- 3 tablespoon fresh sage, leaves only (not stems)
Using no oil, stirfry mushrooms on high until slightly browned, about 3 minutes in large pan
Spiralize or shred sweet potatoes. Cook sweet potatoes for 5 minutes in microwave.
Add minced cauliflower and ½ garlic sage butter to mushroom stirfry, lower heat to medium high and mix well for 3 minutes
Add sweet potatoes and remaining garlic sage butter and stirfry for an additional 3-5 minutes, depending on how well done you like your sweet potatoes. If you cook them too long however, they will get mushy, so watch carefully.
Serve stirfry garnished with fresh sage.