Your whole food, plant-based life.

Spicy Veggie Raw Food “Stir Fry”

The most important raw food recipes that I have in my collection are for quick and easy main dishes that really satisfy. Wanting something a little spicy and a lot flavorful. I threw some ingredients in the food processor. Tasting as I went along, I came up with one of my favorites to date. Starting with the parsnip rice, I threw in a couple more veggies and topped it off with a spicy sauce. It is fun, fast and the flavors are great. Don’t be intimidated by the parsnip rice. The flavor is very mild and when combined with the other ingredients, makes a great meal.



Parsnips are full of vitamin C, have tons of fiber and are high in folic acid. They are a good source of niacin, magnesium, thiamine and potassium. They also have vitamins B6 and E.




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  1. Andrea wrote on May 18, 2013

    OMG this looks positively RAWMAZING (love that term by the way) and I am very much looking forward to trying it! However, I switched to only using powdered Stevia in January of last year (progressed from the white powdered extract version and now am grinding the dried green leaves (for all the amazing health benefits) and will be trying it with that instead. Please let me know if you’ve tried it and what modifications you suggest to use since it is a powdered herb as opposed to a syrup.

  2. Suzanne Z wrote on February 10, 2013

    Plan to try this for my book club later this this month! They have loved every recipe of yours that I have tried! Should this be prepared same day or can it be done ahead of time. I’m assuming it should be brought to room temp before serving?

  3. Michelle wrote on October 26, 2012

    What an incredible, delicious recipe! I really like the texture, very robust and satisfying. I have made it a few times now; one time with cauliflower riced, in place of parsnips, and it tasted just as good that way, too. Thanks so much for sharing such flavour-packed recipes 🙂

  4. Shannon wrote on October 7, 2012

    This was surprisingly delicious!!! I was a little frightened of the parsnips because they smelled so pungent. I used only one cup instead of two but I could barely even taste them! Next time I will use the full two cups so I will have even more of this tasty raw meal!!! Thanks so much!

  5. Jax wrote on August 26, 2012

    Just made this recipe and I think it’s good. I haven’t tried to make a raw stir fry before, but this one has a very flavorful profile. I added more chili pepper for my tastes because I just enjoy my food hotter ^_^ . I think next time I’ll omit or won’t use the whole (optional) measurement of agave, I just didn’t want to miss anything, as it were, but I found the sundried tomatoes to have the right amount of desirable sweetness. Everyone’s pallet is different, obviously, so that’s just a preference of mine. The parsnips are perfect for a rice substitute in this dish, so brava Susan. Yet another rawmazing recipe. Thank you for sharing!

  6. Amanda wrote on July 11, 2012

    Would Sweet Potato be good in place of parsnips?

    Thank you. 🙂

    • Susan wrote on July 12, 2012

      It could but it would change the flavor profile so you might have to tweak the other ingredients. Cheers!

  7. Sara S wrote on May 30, 2012

    wow! I have to admit I was skeptical during food prep asking myself how this could REALLY taste like stir fry. The first bite blew my mind. My husband I devoured all of it. Thank you for another wonderful recipe.

  8. Otillie wrote on March 9, 2012

    My husband made this last night and it was AMAZING!


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