Vegan Stir Fry

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.

Stir Fry

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

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!

• CourseMain Dish
• CuisineAsian, Cheap Vegan Recipes, Oil Free, Thai, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings Prep Time 4 servings 15 minutes

Cook Time 15 minutes

Stir Fry Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe 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! CourseMain Dish CuisineAsian, Cheap Vegan Recipes, Oil Free, Thai, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 4 servings 15 minutes Cook Time 15 minutes Servings Prep Time 4 servings 15 minutes Cook Time 15 minutes

Ingredients

Sauce Ingredients

• 1/4 cup tamari or soy sauce
• 1/4 cup vegetable broth
• 1 tbsp hoisin sauce or use agave or teriyaki sauce
• 1 tsp garlic powder
• 1 tbsp corn starch

Vegan Stir Fry Ingredients

• 1 medium onion red or yellow, chopped
• 2 medium carrots julienned or sliced
• 1 head broccoli chopped into small florets
• 1 medium red bell pepper chopped or sliced into strips
• 1 medium baby bok choy can use 2 if small-chopped
• 1 tbsp minced ginger
• 1 cup sugar snap peas
• 8 oz seitan (1 pkg) or use sliced mushrooms
• 1/4 cup vegetable broth
• 1 cup brown rice uncooked

Servings: servings

Instructions

1. Prepare the brown rice according to package instructions.
2. Combine all the sauce ingredients in a small bowl and set aside.
3. Heat veggie broth in a wok or large, deep skillet.
4. Add onion and cook for 2 minutes over medium heat.
5. Add broccoli and steam fry for another 2-3 minutes. (To steam fry cover skillet with lid. If you don't have a lid you may need to add another 1-2 tbsp of broth.)
6. Add remaining ingredients including sauce to skillet and toss to coat. Continue to steam fry until veggies are al dente or to your desired consistency, another 5-10 minutes.

   
7. Serve with brown rice or your favorite stir fry side.

   

Recipe Notes

Serving size is about 3/4 cup brown rice and 1 cup Vegan Stir Fry.