Stirred Not Fried: Sesame Vegetables with Celeriac Garlic Rice (Raw)

  Raw "Stir Fry" & Rice

I was recently craving stir fry and rice, so I decided that I needed to make a rawifed version of it! I used celeriac for the rice, which tends to be my favorite for a raw rice because I believe it has the best texture and flavor.  For this recipe, I made the rice, with a little garlic, nutritional yeast and salt added in and it was delicious, just like that.  For the veggie stir fry part of the recipe, I made a sauce that was a little silky due to the tahini I added to it, and it was pretty crave worthy once paired with the veggies and rice.  It was all so delicious, I would never miss traditional stir fry!

Raw Sesame Vegetable Stir Fry with Celeriac Garlic Rice 

Serves 2


  • 1 large celeriac (about 4 cups), cut into large cubes
  • 1 clove garlic
  • sea salt to taste
  • 2 Tbsp nutritional yeast (optional)

Stir Fry:

  • 4 stalks celery, sliced
  • 1 bell pepper
  • 4 small carrots, halved and sliced
  • 1 cup crimini mushrooms, sliced
  • 1/4 small onion, sliced


  • 1/4 cup raw tahini
  • 2 Tbsp nama shoyu
  • 2 Tbsp cider vinegar
  • 1 Tbsp sesame oil
  • 1 clove garlic, minced
  • sesame seeds for sprinkling

For the rice: Combine all ingredients in a food processor and pulse until chopped up small like grains of rice (but do not over process or you will get mush).  Set aside. Combine the veggies in a large bowl. Whisk together the sauce ingredients, then toss with the veggies.  Serve over the rice and sprinkle with sesame seeds.


Amy Lyons

Creator and Blogger at Fragrant Vanilla Cake
Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. She graduated from Bethel University in 2007 with a degree in Studio Art, and has a passion for creating beautiful things and helping others eat healthier.