Leftover Roast Vegetable Stir-Fry with Mushrooms, Tomato, and Turmeric
Give your roast vegetables a delicious second life with this vibrant and nutrient-packed recipe. Leftover roast vegetables are diced into bite-sized chunks, then sautéed with brown onion and minced garlic for a rich and aromatic base. Tender button mushrooms add an earthy depth, while fresh tomato brings brightness and juiciness to the mix.
Seasoned with low-salt soy sauce for umami, a sprinkle of nutritional yeast for a cheesy, savoury flavour (and a boost of B vitamins), and enhanced with freshly grated ginger and turmeric. A dash of grated black pepper helps release and activate curcumin—the potent anti-inflammatory compound in turmeric—turning this into more than just a meal; it’s nourishing medicine on a plate.
Health Benefits:
- Turmeric & Black Pepper: Turmeric contains curcumin, which has potent anti-inflammatory and antioxidant properties. Black pepper enhances curcumin absorption, boosting its benefits for joint health and immune support.
- Garlic & Onion: Both are rich in sulfur compounds that support heart health, boost immunity, and may reduce inflammation.
- Mushrooms: Packed with immune-supporting antioxidants and vitamin D, mushrooms contribute to stronger immunity and overall well-being.
- Tomatoes: A great source of lycopene, an antioxidant that may protect heart health and support skin’s natural defence against sun damage.
- Nutritional Yeast: High in B vitamins, particularly B12 (if fortified), which supports energy production and brain health in plant-based diets.
- Ginger: Known for its digestive benefits and ability to help reduce nausea and inflammation.
This dish is not only a delicious way to prevent food waste, but it’s also a powerhouse of antioxidants, vitamins, and anti-inflammatory compounds. Perfect as a light lunch, a quick dinner, or a vibrant side dish, it proves that leftovers can be both flavorful and incredibly healthy.
Roast Vegetable Reinvention
Ingredients
- leftover roast vegetables diced into bitesize chunks
- 1 brown onion diced
- 2 garlic cloves minced
- 4 button mushrooms sliced
- ½ red capsicum (bell pepper) deseeded and sliced thinly
- 1 tomato diced
- 1 tbsp low salt soy sauce
- 1 tbsp nutritional yeast
- 1 tsp grated ginger
- 1 tsp grated turmeric
- grated black pepper to release the benefits of the turmeric
Instructions
- In a frying pan, saute in a little water the onion and garlic until the onion is translucent.
- Add in the mushroom, tomato, capsicum, grated ginger and turmeric and saute until the tomato breaks down.
- Add in all other ingredients, saute to heat up, stirring gently and adding in small amounts of water where required to stop the mixture from drying out.
- Serve with baby spinach, and slices of lemon.
