Vegan Rainbow Stir-Fry

Ingredients: - 1 cup cabbage, thinly sliced - 1/2 cup capsicum, thinly sliced - 1/4 cup carrots, julienned - 1/4 cup peas - 1/4 cup dragon beans, cut into bite-sized pieces - 1/4 cup onion, thinly sliced - 2 cloves garlic, minced - 1/2 cup cooked rice - 1/4 cup oats - 1/4 cup pasta (of your choice) - 1/4 cup brinjal (eggplant), diced - 1 tablespoon vegetable oil - 1 tablespoon low-sodium soy sauce - 1/2 teaspoon sesame oil - Salt and pepper to taste

Step by Step Process: 1. Cook the rice, oats, and pasta according to package instructions. Set aside. 2. In a large skillet or wok, heat the vegetable oil over medium heat. 3. Add the minced garlic and sliced onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent. 4. Add the sliced cabbage, capsicum, carrots, peas, dragon beans, and diced brinjal to the skillet. Stir-fry for about 5 minutes until the vegetables are slightly tender but still crisp. 5. In a small bowl, whisk together the low-sodium soy sauce and sesame oil. Pour the sauce over the stir-fried vegetables and toss to coat evenly. Season with salt and pepper to taste. 6. Add the cooked rice, oats, and pasta to the skillet. Stir-fry for an additional 2-3 minutes until everything is well combined and heated through. 7. Remove from heat and transfer the stir-fry to a serving plate. 8. Serve the Vegan Rainbow Stir-Fry hot and enjoy! Note: This recipe yields one serving, which meets the nutritional requirements of less than 300 calories, 30g of protein, and 5g of fats per serve. Adjust the quantities accordingly if you need to prepare more servings.