Meatless Meatball Stir Fry
Elevate your weeknight dinner game with this vibrant and flavorful Meatless Meatball Stir Fry, a plant-based twist on a classic dish! Packed with tender broccoli, crisp snap peas, sweet red bell pepper, and julienned carrots, this recipe is a veggie lover’s delight. The savory sauce, made with soy sauce, hoisin, sesame oil, garlic, and ginger, coats everything in irresistible umami goodness, while hearty plant-based meatballs add protein and substance. Perfectly paired with fluffy jasmine rice, this 35-minute meal is quick, nutritious, and completely satisfying. Garnish with sesame seeds and green onions for an extra pop of flavor and serve this colorful dish to delight the whole family. Whether you're vegan, vegetarian, or just looking for a healthier dinner option, this easy stir fry is sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 pieces plant-based meatballs
- 2 cups broccoli florets
- 1 red bell pepper
- 1 carrot
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 cup vegetable stock
- 2 cups cooked jasmine rice
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
Prepare the vegetables by cutting the broccoli into bite-sized florets, thinly slicing the red bell pepper, and julienning the carrot.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and cornstarch. Set aside.
Heat a large skillet or wok over medium heat and add a splash of vegetable oil.
Cook the plant-based meatballs until they are browned on all sides and heated through, about 5-7 minutes. Remove them from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, carrot, and snap peas. Stir fry the vegetables for 5-6 minutes until they are tender but still crisp.
Reduce the heat to medium-low and pour in the sauce mixture. Stir well to coat the vegetables.
Return the cooked meatballs to the skillet, add the vegetable stock, and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and everything is well coated.
Serve the stir fry over cooked jasmine rice.
Garnish with sesame seeds and sliced green onions, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 10.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
