Amelia cooked this Vegan Stir Fry about 8 times before she was happy with its flavor and veg composition. This one is all hers and it’s delicious!
We used fresh ingredients in this recipe, but if you’re in a hurry or hate chopping up a bunch of veggies, you can use a variety of frozen veggies or a package of mixed veggies. We use frozen mixed veggies quite a bit for this recipe, especially when we’re short on time.
I prefer eating it over brown rice, as this recipe calls for. But we also like it over Tofu Shirataki Spaghetti Noodles, spaghetti squash and spiralized zucchini. Amelia made it a lot, so we tried it with a lot of different things.
Amelia cooks this recipe in a skillet over medium heat covered to keep the veggie broth from evaporating too quickly. If you’re using a wok, the cook time will be less so keep that in mind.
If you want to make this gluten-free, substitute the seitan with sliced mushrooms. That’ll keep it a similar color and texture.
This recipe originally used a teaspoon of sesame oil, but since we’re not eating oil anymore, we removed it. You can add some sesame seeds to this dish to get a similar flavor. It’s a good idea to slightly toast them in a skillet before adding them to your recipe to release the oils and flavors.