Gluten Free Vegan Living

Ingredients

• 1 package frozen veggies (I prefer Chinese style veggies)
• 1 small can mushrooms, bits & stems
• Coconut oil
• Quinoa spaghetti style noodles
• 2 Tbsp Coconut Aminos
• 1 Tbsp peanut butter
• 1/3 + cup of chopped cashews or peanuts
• 1/2 tsp. tumeric
• Salt and pepper to taste (I typically use Lawry's season salt)
• Optional: Your favorite chili pepper

Instructions

1. Cook up a 1-2 servings worth of noodles (depending on how much noodles you want in your dish).
2. While the noodles are cooking, melt the coconut in a wok or large fry pan and add frozen veggies.
3. Cook veggies until they just begin to soften and then add mushrooms and nuts.
4. Mix in the coconut aminos and add the peanut butter. Stir liquid until smooth.
5. Add seasonings and noddles.