Vegan Stir-Fry Recipe
A simple vegan stir-fry loaded with veggies and seasoned with a simple sauce. Add your favorite protein, such as crispy tofu, and serve with a side of rice or quinoa. Ready in 30 minutes!
Servings: 8 Serving
Calories: 293kcal
Ingredients
Vegetable Stir-Fry
- 1 tablespoon olive oil or sesame oil
- 1 small red onion diced or cut into thin slices
- 2 cloves garlic minced
- 1 tablespoon ginger paste or fresh ginger minced
- 2 carrots peeled and cut into thin strips
- 1 red bell pepper thinkly sliced
- 10 oz mushrooms sliced
- 1 head broccoli cut into florets
- 6 ounces baby corn fresh
- 1 cup snowpeas
- 2 cups bok choy roughly chopped
Stir-Fry Sauce
- ½ cup vegetable stock
- ½ cup soy sauce or tamari (gluten-free)
- 1 teaspoon sesame oil
- 2 teaspoon rice vinegar
- 2 cloves garlic minced
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
For Serving
- 2 cups white or brown rice
- 2 ½ cups water
- ½ teaspoon salt
Instructions
- Prepare white or brown rice according to package directions, or follow my recipe for Ninja Foodi Rice.
- Prepare the vegetables, by washing and chopping them. Dice the onion, and mince the garlic. Peel and chop the carrots into strips. Chop the red pepper into strips. Cut the broccoli heads. Roughly chop the bok chop, and slice the mushrooms if not already sliced.
- Add a tablespoon of sesame oil or olive oil to a large sauté pan over medium heat. Add the chopped onion. Cook for about 3 minutes until softened. Then add the garlic and the ginger paste. Stir to combine, and cook for an additional minute.
- Add in the sliced carrots and the red bell pepper. Cook for 2-3 minutes. Then add in the broccoli, mushrooms, baby corn, and snow peas. Cover and steam for 5 minutes.
- While the vegetables are steaming, whisk together the vegetable stock, soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and cornstarch. Set aside.
- Remove the lid from the steaming vegetables. Add in the chopped bok choy, and pour the sauce over the vegetables. Stir to combine. Cover and allow to steam another 2-3 minutes. The sauce should thicken and coat the vegetables.
- Remove the pan from the heat. The vegetables should be tender but have a bit of crunch. Serve immediately with brown rice, or your choice of noodles, rice, or quinoa.
Video
Notes
Tips for Making Vegan Stir-Fry
- Add crispy tofu or TVP (textured vegetable protein) for added protein and texture.
- Different vegetables need varying amounts of time to cook. This is why you add them in at different times during the cooking process.
- Onions, garlic, and other aromatics are always added first. This is because they give flavor to the other vegetables.
- Carrots are added in early on because they are quite crunchy and need more time to cook.
- Mushrooms have quite a bit of water that cooks down when heated. There is no need to add any additional water or vegetable stock to the vegetables while they are cooking.
- Vegetables such as broccoli, snow peas, and bok choy need less time to cook, so they should be added last.
- You don't want to overcook the broccoli because it can change from bright beautiful green to brown rather quickly, especially once the sauce is added.
- Once the veggies have cooled transfer them to an airtight container. Store them in the fridge for up to 3 days. Reheat in the microwave or over the stovetop.
Nutrition
Calories: 293kcal | Carbohydrates: 56g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1072mg | Potassium: 738mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4490IU | Vitamin C: 106mg | Calcium: 97mg | Iron: 3mg