Because this recipe has to be made in two parts its not the easiest recipe ever but it is simple enough that I was able to make most of it myself despite a hand in a cast (Mike chopped the sweet potatoes, I did the rest.) it’s also not the cheapest dish in the world but it’s relatively frugal and fancy enough to serve to guests in addition to it being both Paleo and vegan. Highly highly recommended.

Just note this makes a relatively large amount so you’ll need a large pan.

Delicious Italian Style Antipasti Stir-Fry Recipe – Gluten Free, Paleo, and Vegan

Ingredients:
3 tablespoons olive oil
2 large onions
2 large sweet potatoes cubed baked 20 mins
1 package or 2 1/2 cups mushrooms halved/quartered
1 red pepper
2 cups defrosted frozen green beans (fine uncut are best)
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon black pepper (optional)
1-2 tablespoons balsamic
Smoked paprika to taste (optional)

Instructions:
1. Cube your sweet potatoes and bake them in the oven for about 20 minutes or until starting to soften.

2. Cut your onions into rings and saute on a medium high flame in 2 tablespoons olive oil until translucent and lightly starting to brown.

3. Depending on the size of your mushrooms, cut them either in halves or quarters, and add them to your onions along with another tablespoon of oil. Cook until starting to brown lightly.

4. Cut your peppers into thin strips, and add them, cooking until just barely starting to soften.

5. Add your green beans and sweet potatoes to the pan along with the spices, and mix and cook until hot.

Enjoy!


Does this look like the type of dish you’d enjoy?