Vegan Shrimp and Vegetable Stir-Fry
Transform your weeknight dinner with this vibrant Vegan Shrimp and Vegetable Stir-Fry, a plant-based twist on the classic dish. Packed with colorful vegetables like broccoli, red bell pepper, sugar snap peas, and baby corn, this recipe delivers a satisfying crunch alongside the savory, slightly sweet flavors of soy sauce, hoisin sauce, and ginger-infused goodness. Featuring protein-rich vegan shrimp and a simple homemade stir-fry sauce that thickens beautifully, this dish is quick to prepare, taking just 30 minutes from start to finish. Serve with rice or noodles for a complete meal that's perfect for vegan diets or anyone looking to explore delicious meat-free options. Garnished with scallions and sesame seeds, this stir-fry is an elegant, flavorful centerpiece for a wholesome dinner.
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Recipe Information
Ingredients
- 250 grams vegan shrimp
- 1 cup broccoli florets
- 1 medium, sliced red bell pepper
- 1 medium, julienned carrot
- 1 cup sugar snap peas
- 1 cup, halved baby corn
- 2 tablespoons sesame oil
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 3 sliced scallions
- 1 tablespoon sesame seeds
Instructions
Prepare the vegan shrimp according to package instructions. If they are frozen, thaw them completely before cooking.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, sugar snap peas, and baby corn to the skillet. Stir-fry the vegetables for 4-5 minutes until they are vibrant and just tender.
Remove the vegetables from the skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil and add the vegan shrimp. Stir-fry them for 2-3 minutes until they are heated through and slightly crispy.
Return the vegetables to the skillet with the vegan shrimp.
Pour the sauce mixture over the shrimp and vegetables. Stir well to ensure everything is coated with the sauce.
Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with sliced scallions and sesame seeds before serving.
Serve immediately with cooked rice or noodles if desired.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 25.2 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 975 mg | 21% | |
*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.
