Gluten Free, Recipe, Vegan Recipe, Vegetarian Recipe

Spiralized Cucumber StirFry Recipe {Vegan & Gluten Free}

Recently I have noticed my weight loss plateaued and then I started to gain. At that time I also realized that I had started to form bad habits. Trying to transition into Veganism, I started eating gluten again because it didn’t make me as sick. Though it did make me gain weight like crazy. So this is me trying to get back on track. I love my spiralizer. It is seriously my favorite thing in my kitchen right now. I did the cucumber before I actually researched which vegetables are the best with it, and it turned out pretty well, despite the squishy inside. I used English cucumbers though and I think that is the difference. I honestly don’t know. A zucchini would be great in it too.



1TBS Cooking Oil of choice (I use Canola)
1TBS Sesame Seeds
1 Clove of Garlic, chopped.
2 Medium Mushrooms
1 English Cucumber
1 Carrot
1/4 C Frozen Peppers (Or diced fresh)
Onion Powder (To Taste)
Montreal Steak Seasoning (To Taste)
Salt & Pepper (To Taste)


Heat the oil on medium heat in a skillet, while you chop the garlic and mushrooms.

Add sesame seeds and chopped garlic into the pan, wait 3 minutes, and put in the mushrooms in. Let these cook for 5 minutes.

Add in the peppers and the carrots. Let these cook for about 5 minutes. Take this time to spiralize your cucumber.


Next, add the “noodles” and once these are in the pan make sure you don’t overcook it. As you know with vegetables, the moisture cooks out of them fast and can leave them limp and soggy. I only left them in for 3 minutes so they could warm up.


Let me know how yours turns out!

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