Soy-Free Stir-Fry Vegetables
Brighten up your dinner routine with this vibrant, allergy-friendly Soy-Free Stir-Fry Vegetables recipe! Packed with a colorful medley of fresh broccoli, carrots, red bell pepper, sugar snap peas, mushrooms, and zucchini, this dish is both nutrient-dense and deliciously satisfying. The homemade sauce features coconut aminos—a soy-free alternative to soy sauce—combined with zesty lime juice, a hint of maple syrup, and thickened with cornstarch or arrowroot powder for a perfectly glossy finish. Quick and easy to prepare, this 30-minute stir-fry is perfect for busy weeknights. Serve it over rice, quinoa, or noodles, and garnish with sesame seeds for a wholesome meal that’s as beautiful as it is flavorful! Ideal for those following gluten-free, soy-free, or plant-based diets.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Sugar snap peas
- 1 cup Mushrooms, sliced
- 1 Zucchini, sliced into half-moons
- 2 tablespoons Avocado oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Coconut aminos (soy-free alternative to soy sauce)
- 2 tablespoons Fresh lime juice
- 1 teaspoon Maple syrup
- 1 teaspoon Cornstarch or arrowroot powder
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and prepare all vegetables by cutting them into the specified sizes.
In a small bowl, whisk together the coconut aminos, lime juice, maple syrup, cornstarch (or arrowroot powder), and water. Set the sauce aside.
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until they start to soften.
Add the sugar snap peas, mushrooms, and zucchini to the skillet. Continue stir-frying for another 4-5 minutes until all the vegetables are tender but still slightly crisp.
Pour the prepared sauce over the vegetables and stir to coat. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with sesame seeds, if desired.
Serve immediately over rice, quinoa, or noodles, and enjoy!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.9 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1354 mg | 29% | |
*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.
