Raw Vegan Spicy Carrot & Cucumber “Stir Fry”

I realise that as a raw vegan, I don't have to miss out on all the flavours I used to know and love as a cooked vegan. After all, the basis of almost every dish is plant seasoning.

This spicy carrot and cucumber “stir fry” is sweet, flavourful, and super light. It's perfect if you want a satisfying meal without the heaviness or sluggishness. You have to give it a try!

Ingredients

• 2 large carrots, spiralized or julienned

• 1 cucumber, spiralized or thinly sliced

• 1 bell pepper, thinly sliced

• 3–4 spring onions, chopped

• 1 tsp sesame seeds

• 1 tbsp crushed almonds or walnuts (optional)

Sauce:

• ½ tsp chili flakes or powder

• 1 tbsp coconut aminos

• 1 tsp ginger, finely grated

• 2 garlic cloves, finely grated

• Juice of ½ lime

• 1 tsp raw syrup (date, agave, etc.)

• Water, to thin as needed
  

Instructions

1. Prepare the carrots and cucumber by grating them julienne-style.

2. Place all the vegetables into a large mixing bowl.

3. Mix together the sauce ingredients in a smaller bowl or use a blender if you want a smooth sauce. Add water a little at a time until it reaches a pourable consistency.

4. Pour the sauce over the vegetables and toss well to coat.

5. Sprinkle with sesame seeds, chopped spring onions and optional crushed nuts for extra crunch.

6. Serve immediately for the freshest flavor, or let it marinate in the fridge for 10–15 minutes to allow the vegetables to soften and soak in the sauce.
   

Notes

• For a larger, heartier portion, add a handful of mange touts and ½ cup of purple cabbage for extra color and crunch.

• This dish is perfect as a light lunch or a refreshing side dish.