Mung, adzuki, clover and alfalfa sprouts. Diversity is cool.

A quick stir fry for the healthy cook who wants to explore the upscale flavors of sprouts.  Made with rice, broccoli, mushrooms and nutritional yeast gravy adding the sprouts blends it perfectly. Topped with green onion, the leafy sprouts and avocado…. I just love it.

Nutritional yeast gravy


2 cups vegetable broth or rejuvelac

3/4 teaspoon onion powder

3 tablespoons nutritional yeast flakes

1 tablespoon tamari

1/2 teaspoon dijon mustard

1/4 cup organic wheat flour


Put it all in a medium pot and turn heat to med high.

Whisk until it thickens. 

Sprout Stirfry


1 cup of mung sprouts

1 cup adzuki sprouts

1 cup broccoli 

1 cup sliced mushrooms

1/2 cup cooked brown rice from the fridge.


1. Heat you pan to med high with a tablespoon or so of coconut oil. 

2. Add everything but the rice and stir fry for about 7 min.

3. Turn heat to medium 

4. Add the rice,  1/2 cup of nutritional yeast gravy and salt and pepper to taste. It will be hot in a few minutes, be patient.

Plate and top with optional avocado, green onion, and alfalfa/clover sprouts