Easy Vegan Asian Stir Fry [Oil-Free]
This Easy Vegan Asian Stir Fry that’s oil-free is one of our staple recipes. We eat this one usually once and sometimes twice per week. We typically serve it over healthy brown rice, but sometimes we eat it plain or over some boiled yellow potatoes.
We almost always have the main ingredients on-hand: broccoli, cauliflower, peppers, mushrooms, onions, red cabbage and garlic. But feel free to use whatever you have on-hand or need to use before it goes bad, like green peas, snap-peas, carrots, sprouts, spinach, etc. Be creative!
This recipe has lots of protein, fiber, iron and enough vitamin C for 3 days RDV. With the soy sauce and salt, it’s a little high in sodium, so feel free to skip the salt and/or use low sodium soy sauce.
Like most of our recipes nowadays, we don’t use any oil in this steam fry. Without the rice, this recipe only has 155 calories, but add 1 tbsp of olive oil and you nearly double that. There’s simply no need to add all those extra calories from a liquid that’s 100% processed refined fat. Besides, lots of evidence suggests oil is “The Vegan Killer.”
Instead, we sauté using our homemade Easy Vegetable Broth from Scraps. It doesn’t add many calories, but it does add a lot of delicious flavor.
Since this recipe is so low in calories, but high in nutrient density, it’s a great weight loss recipe. Skip the brown rice and eat it plain to reduce the calories even more.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 2 servings | 15 minutes |
| Cook Time |
| 15 minutes |
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This Easy Vegan Asian Stir Fry is one of our staple recipes. We eat it once and sometimes twice per week because it's so nutritious and easy to prepare.
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- 1 1/2 cups brown rice cooked
- 1/4 cup vegetable broth
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
- 1 small yellow bell pepper chopped
- 1 small green bell pepper chopped
- 1/2 cup mushrooms chopped
- 1 small red onion chopped
- 1/2 cup red cabbage chopped
- 1 tbsp minced garlic
- 1 tbsp soy sauce tamari or liquid aminos
- 1 tsp ground ginger or fresh-minced
- 1 tbsp sriracha sauce or to taste
- 1 tbsp brown sugar (optional)
- 1 tsp oregano
- 1 tsp turmeric (optional)
- 1/2 tsp salt or to taste (optional)
- 1 tbsp lime juice or to taste
- Cook the rice according to the package instructions. 1/2 cup dry yields about 1 1/2 cups cooked.
- Chop your veggies. Use whatever you have on hand using our recommendations as a guide.
- Heat veggie broth in a large skillet. Add all ingredients except lime juice. Cover and steam fry over medium heat, stirring occasionally, until veggies are crisp tender.
- Remove from heat and stir in lime juice.
- Serve plain, or over brown rice or cooked potatoes.
Serving size is 1/2 of the recipe, about 1 cup of the Easy Vegan Asian Stir Fry over 3/4 cup of cooked brown rice.
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