Soy-Free Stir-Fried Mixed Vegetables
Elevate your weeknight dinners with this vibrant and wholesome Soy-Free Stir-Fried Mixed Vegetables recipe, packed with colorful goodness and free from soy-based ingredients. Featuring an irresistible medley of fresh broccoli, carrots, red bell pepper, zucchini, and snow peas, this dish is highlighted by a savory coconut aminos-based sauce infused with garlic, ginger, lime, and a touch of natural sweetness from honey or maple syrup. Perfectly balanced with tender-crisp vegetables and a silky, sauce-thickening cornstarch slurry, this quick stir-fry comes together in under 30 minutes, making it a delicious and healthy option for busy nights. Serve as a standalone vegan-friendly side dish or pair with steamed rice or quinoa for a satisfying and complete meal. Ideal for those seeking soy-free, gluten-free, and dairy-free recipes!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 Red bell pepper
- 1 medium Zucchini
- 1 cup Snow peas
- 2 Garlic cloves
- 1 tablespoon Ginger root (fresh)
- 2 tablespoons Avocado oil (or other neutral oil)
- 2 tablespoons Vegetable broth
- 2 tablespoons Coconut aminos
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Honey (or maple syrup for vegan)
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly and pat them dry.
Cut the broccoli into bite-sized florets. Peel and slice the carrots into thin rounds. Slice the red bell pepper into thin strips. Cut the zucchini in half lengthwise and then into half-moon slices. Trim the snow peas if needed.
Mince the garlic cloves and grate the ginger root.
In a small bowl, prepare the sauce. Mix together the vegetable broth, coconut aminos, lime juice, honey (or maple syrup), salt, and black pepper. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry, and set it aside.
Heat a large wok or skillet over medium-high heat. Add the avocado oil and let it heat up for about 30 seconds.
Add the minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
Add the carrots and broccoli to the pan. Stir-fry for 3-4 minutes, allowing them to begin softening.
Add the bell pepper, zucchini, and snow peas to the pan. Stir-fry for another 3 minutes, until the vegetables are tender-crisp.
Pour the prepared sauce over the vegetables and toss to coat. Let it simmer for 1-2 minutes.
Stir in the cornstarch slurry and cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens and evenly coats the vegetables.
Remove the pan from heat and adjust seasoning as needed, adding more salt or pepper to taste.
Serve the stir-fried mixed vegetables immediately as a side dish or over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4987 mg | 217% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 41.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1398 mg | 30% | |
*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.
