Barbara's Gluten Free And Vegan Mushroom, Broccoli, and Onion- Rice Noodle Stir Fry

I'm constantly trying to think of vegan and/ or gluten free meals to make.  Yesterday night a gluten free and vegan rice noodle stir fry was a tasty choice!  We have several diet styles going on in my home, as I'm vegan, my husband is gluten free, and my teenagers aren't on board with these choices the majority of  the time.  LOL!  They do enjoy some of the meals though, and when I find those I write them in my digital notepad of recipes that were a hit with the whole family.

Last night I decided to measure things as I made them so that I can prepare this meal again if it worked out ok.  Here's the 411 on the recipe.

Barbara's Gluten Free And Vegan Mushroom, Broccoli, and Onion -Rice Noodle Stir Fry

Ingredients:

2     tablespoons of extra virgin olive oil
1     cup of sliced baby bella mushrooms
1/2  cup of chopped onion
3     cups of broccoli
4     cakes of gluten free and vegan free rice noodles

*Drizzle with Liquid Aminos, Soy Sauce, or a Soy Free Alternative for added flavor

Costco has a number of organic, vegan, and/ or gluten free products that can be purchased in bulk.

I frequently purchase pre-chopped veggies to save time in the kitchen.  Even though the bag of broccoli said "broccoli and carrots," there were approximately 3 in the whole bag.  I ate the carrots while cooking, so they never made it into the stir-fry.  LOL!

Directions:

Add 2 tablespoons of olive oil to a skillet and turn skillet one notch below medium heat to warm oil.

Place mushrooms into skillet and cook for 2 minutes per side.

Add onion to skillet and sautée for 2 minutes, turn onions over and sautée 2 additional minutes.

Add in 3 cups of broccoli florets, cover skillet with a top and let veggies cook for 6-8 minutes to allow broccoli to soften.  Raise top and stir occasionally.

Next, prepare noodles according to the package direction.  The brand that I used cooked in 4 minutes.

Place noodles in a colander and then rinse with cool water.

Add noodles to skillet with vegetables and stir to mix.

Serve with liquid aminos, soy sauce, or a soy/ gluten- free alternative in lieu of soy sauce.

My daughter was hesitant to try this, however when coerced to taste it, the next thing she did was ask for a plate.  It was a hit!

Dinner should last for 2 days or at least 1 additional day for lunch!

Have you tried any gluten free and vegan dishes?  What was it? and How did it taste?
Do tell!

Hey check out some of the previous vegan recipes that I've tried by clicking the links below:

Vegan Mushroom Carnitas

Vegan Buffalo Wings And Coconut Lime Rice

Vegan Quinoa Tacos

Homemade Veggie Burgers