Soy-Free Stir-Fried Vegetables with Mushrooms
Elevate your vegetable stir-fry game with this tantalizing recipe for Soy-Free Stir-Fried Vegetables with Mushrooms, perfect for anyone seeking a healthier, allergy-friendly dish. Packed with vibrant colors and rich flavors, this recipe combines fresh zucchini, carrots, broccoli, red bell peppers, and button mushrooms, all stir-fried to perfection in a wok-style skillet. The soy-free sauce featuring coconut aminos, rice vinegar, and a touch of honey or maple syrup adds a savory-sweet touch, while garlic and fresh ginger infuse aromatic depth. Ready in just 25 minutes, this quick and easy vegan-friendly stir-fry is ideal as a side dish or served over rice or noodles for a satisfying, wholesome meal. Make every bite a celebration of clean eating with this fresh vegetable medley, bursting with crunch and flavor!
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Recipe Information
Ingredients
- 2 medium, sliced into half-moons Zucchini
- 2 medium, julienned or thinly sliced Carrots
- 2 cups Broccoli florets
- 1.5 cups, sliced Button mushrooms
- 1 large, sliced into strips Red bell pepper
- 3 stalks, thinly sliced Green onions
- 3 cloves, minced Garlic
- 1 tablespoon, minced Fresh ginger
- 2 tablespoons Avocado oil
- 3 tablespoons Coconut aminos
- 2 teaspoons Rice vinegar
- 1 teaspoon Honey or maple syrup (for vegan option)
- 1 teaspoon Sesame oil
- 1 teaspoon, mixed with 1 tablespoon water Cornstarch
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
Instructions
Prepare all the vegetables: slice zucchini into half-moons, julienne the carrots, cut broccoli into small florets, slice button mushrooms, and slice the red bell pepper into strips. Thinly slice the green onions, and mince the garlic and ginger.
In a small bowl, whisk together the coconut aminos, rice vinegar, honey or maple syrup, sesame oil, and the cornstarch slurry. Set this sauce aside.
Heat a large non-stick or wok-style skillet over medium-high heat. Once hot, add the avocado oil.
Add the garlic and ginger to the hot oil and sauté for 30 seconds, until fragrant.
Toss the mushrooms into the skillet first and cook for 2 minutes, stirring frequently, as they tend to release moisture.
Add the carrots, broccoli, and red bell peppers to the skillet. Stir-fry for 3 minutes, letting the vegetables retain some crunch.
Stir in the zucchini slices. Cook for an additional 2 minutes, stirring often to ensure even cooking.
Season with salt and black pepper, adjusting to taste.
Pour the prepared soy-free sauce over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat and garnish with the sliced green onions.
Serve immediately as a side dish or over rice or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5885 mg | 256% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 59.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2121 mg | 45% | |
*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.
