Vegan Vegetable Stir Fry
A colorful and nutritious vegetable stir fry tossed in a savory sauce, perfect for a quick meal.
Discover the vibrant world of plant-based cooking with this delicious Vegan Vegetable Stir Fry.
Packed with fresh vegetables and a flavorful sauce, this dish showcases how easy and satisfying vegan meals can be.
Perfect for busy weeknights or meal prep, you can whip this up in just a matter of minutes.
Visit vegancooking.recipes for more delightful recipes!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can substitute any seasonal vegetables you have on hand. For a gluten-free version, use tamari instead of soy sauce.
Tips & Notes
- •For an extra kick, add a teaspoon of chili flakes to the sauce.
- •Make sure to cut your vegetables into similar sizes for even cooking.
Recipe Variations
- •Add tofu or tempeh for added protein.
- •Use different sauces such as teriyaki or sweet and sour for a different flavor profile.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, frozen vegetables can be used; just add a few extra minutes to the cooking time.
What can I serve with stir fry?
This stir fry pairs well with brown rice, quinoa, or whole grain noodles.
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A colorful and nutritious vegetable stir fry tossed in a savory sauce, perfect for a quick meal.
Nutrition (per serving)
Ingredients
Instructions
- 1
Prepare all your vegetables by washing and cutting them as specified.
- 2
In a small bowl, mix together soy sauce, sesame oil, cornstarch, and water to create the sauce. Stir well until the cornstarch is dissolved.
- 3
Heat a large non-stick skillet or wok over medium-high heat.
- 4
Add the minced garlic and ginger to the hot skillet, sautéing for about 30 seconds until fragrant.
- 5
Add the broccoli florets, bell pepper, carrot, snap peas, and mushrooms. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
- 6
Pour the sauce over the stir-fried vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce thickens.
- 7
Remove from heat and garnish with chopped green onions and sesame seeds if using.
- 8
Serve hot over cooked brown rice or quinoa, if desired.
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