Soy-Free Veggie Stir Fry
Bursting with vibrant flavors and nourishing ingredients, this Soy-Free Veggie Stir Fry is a quick and healthy alternative to traditional stir-fry recipes. Perfect for those avoiding soy, this dish features a zesty homemade sauce made with coconut aminos, rice vinegar, and a touch of sesame oil for added depth. Crisp, colorful vegetables like broccoli, red bell peppers, carrots, and sugar snap peas are stir-fried to tender-crisp perfection, creating a medley of taste and texture. With a preparation time of just 15 minutes and equally swift cooking, this recipe is ideal for busy weeknights. Serve it over fluffy rice or protein-packed quinoa and garnish with sesame seeds for an effortlessly delicious and wholesome meal that’s gluten-free, soy-free, and loaded with plant-based goodness.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 large Carrot
- 1 medium Zucchini
- 1 cup Sugar snap peas
- 1 small Red onion
- 2 cloves Garlic cloves
- 1 teaspoon Fresh ginger
- 2 tablespoons Avocado oil
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil (optional for flavor)
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 2 tablespoons Vegetable broth
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional garnish)
- 3 cups Cooked rice or quinoa (optional serving suggestion)
Instructions
Wash and prep the vegetables: chop the broccoli into bite-sized florets, slice the red bell pepper and zucchini, peel and cut the carrot into thin matchsticks, trim the sugar snap peas, and thinly slice the red onion.
Mince the garlic and grate the fresh ginger.
In a small bowl, prepare the soy-free sauce by mixing the coconut aminos, rice vinegar, sesame oil (if using), vegetable broth, cornstarch, and water. Whisk until the cornstarch is completely dissolved and set aside.
Heat a wok or large skillet over medium-high heat. Add avocado oil and let it heat for a few seconds until shimmering.
Add the chopped garlic and ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.
Toss in the broccoli, carrot, and red onion, and stir fry for 3-4 minutes, stirring frequently.
Add the bell pepper, zucchini, and sugar snap peas, and continue stir frying for another 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and pour the prepared soy-free sauce over the vegetables. Stir well to coat all the veggies evenly. Cook for another 2-3 minutes until the sauce thickens and glazes the vegetables.
Taste and adjust seasoning with salt and black pepper as desired.
Serve hot, optionally garnished with sesame seeds, over cooked rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 253.6 g | 92% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 44.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1351 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.
