Vegan Eggplant Stir-Fry
Bright, bold, and bursting with flavor, this Vegan Eggplant Stir-Fry is the perfect weeknight dinner for plant-based enthusiasts and veggie lovers alike. Packed with nutrient-rich vegetables like tender eggplant, crisp bell peppers, sweet carrots, and vibrant broccoli, this dish offers a delightful medley of textures and colors in every bite. Aromatic garlic and fresh ginger infuse the stir-fry with an irresistible depth of flavor, while a savory soy-based sauce ties it all together with just the right amount of umami. Finished with toasted sesame seeds and fresh green onions for a pop of crunch and freshness, this stir-fry is best served over fluffy cooked rice for a wholesome, satisfying meal. Ready in just 35 minutes, this recipe is not only quick and easy but also naturally vegan, dairy-free, and gluten-free (with tamari substitutions), making it a go-to option for healthy and delicious dining.
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Recipe Information
Ingredients
- 1 large eggplant
- 1 large red bell pepper
- 1 large green bell pepper
- 2 medium carrot
- 1 cup broccoli
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds
- 2 stalks green onions
- 4 cups cooked rice
Instructions
Begin by washing and preparing all vegetables. Cut the eggplant into cubes, bell peppers into strips, slice carrots thinly, chop broccoli into small florets, and finely slice the onion.
Mince the garlic and grate the ginger.
In a small bowl, mix soy sauce, 1 tablespoon of water, and cornstarch until smooth. Set aside.
Heat a large wok or skillet over medium-high heat. Add the sesame oil and swirl to coat the surface.
Add the onion, garlic, and ginger. Stir-fry for about 2 minutes until fragrant.
Add the eggplant cubes and stir-fry for 5-7 minutes until they start to soften and develop some color.
Add the bell peppers, carrots, and broccoli to the wok. Stir frequently, cooking the vegetables for another 5 minutes or until they are tender-crisp.
Pour the soy sauce mixture into the wok, stirring quickly to coat the vegetables evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
Remove the wok from heat and sprinkle sesame seeds and sliced green onions over the stir-fry.
Serve the vegan eggplant stir-fry immediately over cooked rice.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 321.7 g | 117% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 47.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3740 mg | 80% | |
*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.
