A recent study showed that we should try to eat a variety of 30 different plants over a week. While this sounds like many, it’s actually easy when making your own food, and even easier with this stir-fry recipe. In this recipe, veggies are not hidden as in my Hidden Veg Pasta Sauce, but they are delicious and crunchy! This stir fry is the easiest dinner recipe to add vegetables and plants to your plate with amazing flavors. In this recipe, you will get nutrients from 8 plants and such a wonderful flavorsome dish. So let’s see how you can make an easy stir at home that tastes like your favorite takeout.
Ingredients and Substitutions
This recipe is made in two steps, first the sauce, then the stir-fry itself.
Sauce Ingredients
Light Soy Sauce – You can also use tamari sauce or coconut aminos if gluten-free. Vegan Oyster Sauce – Vegan oyster sauce is typically done with shiitake mushrooms, miso paste, soy sauce and some sugar. You can make your own with this recipe. Mirin – Or rice vinegar. Maple Syrup or agave syrup Cornstarch – to thicken the sauce.
Stir-Fry Ingredients
As mentioned, use the vegetables that are in season. Zucchini is a summer vegetable and can be swapped with mushrooms, Bok choy, or snap peas. Broccoli can be swapped with cauliflower or eggplants.
Avocado Oil or any low-flavor oil like light olive oil. Note that sesame oil or peanut oil work as well, but they add more flavors. Onion – Cut into small slices. Green Bell Pepper – or any other color. Red Bell Pepper – or any other color. Broccoli Florets – or broccolini. Zucchini – You can swap it for snap peas or green beans. Use any green vegetable that is in season. Carrots – Peeled and sliced diagonally.
How To Make Vegan Stir Fry
There are many ways to make a plant-based stir fry. Feel free to swap the vegetables and proteins suggested in this recipe to adapt to what’s in season. However, the key to a great and tasty stir-fry recipe is the sauce. So stick to the stir-fry sauce ingredients below.
Serving
This vegetable stir fry is delicious on top of coconut jasmine rice, brown rice, or soba noodles, or served plain with some toppings, like:
Green onion slices Red chili flakes Sesame seeds
You can also add a splash of my Miso Tahini Dressing.
Storage Instructions
You can store leftover stir fry in the fridge in an airtight container for up to 4 days. This recipe can also be used to meal prep a week of healthy dinners. Store the recipe with some rice, noodles, or cooked quinoa. Check my tutorial on how to quickly cook quinoa in a rice cooker. Also, you can freeze this vegan stir fry recipe for up to 1 month in a sealed, airtight glass container and thaw it in the fridge the day before.
Allergy Swaps
Find below some options to replace ingredients in this tofu stir-fry recipe if you can’t find or eat some of the ones used.
Gluten-Free – Use tamari sauce, coconut aminos, or light soy sauce, checking that no wheat is listed as an ingredient. Vegan Oyster Sauce – If you can’t find this ingredient in your store, you can use Hoisin sauce (ost of them are vegan friendly), teriyaki sauce, vegan mushroom sauce, or black bean sauce. Soy-Free – Use coconut aminos instead of soy sauce and replace the tofu with mushrooms or canned and drained chickpeas. Oil-Free – You can stir-fry the vegetables with water, but they won’t crisp as much. Remove the oil in the stir fry sauce and use tahini instead.
Below are my answers to your most common questions about this easy stir-fry recipe.
More Vegan Dinner Recipes
If you like this recipe, you’ll love these other easy vegan dinners.
