Vegan Stir-Fried Meat with Vegetables
Elevate your weeknight meals with this vibrant and flavorful Vegan Stir-Fried Meat with Vegetables recipe. Packed with nutrient-rich veggies like broccoli, carrots, red bell pepper, and snow peas, this plant-based twist on the classic stir-fry is as colorful as it is satisfying. Tender strips of plant-based meat are perfectly browned before being combined with crisp vegetables and a savory homemade sauce featuring soy sauce, rice vinegar, and aromatic garlic and ginger. A touch of sesame oil ties the dish together with its subtle nutty flavor, while optional garnishes like fresh green onions and sesame seeds add the perfect finishing touch. Quick to prepare in just 30 minutes, this delicious vegan stir-fry pairs beautifully with steamed rice or noodles for a wholesome, balanced meal. Whether you're a seasoned vegan cook or exploring plant-based options, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 200 grams Plant-based meat (strips or crumbles)
- 200 grams Broccoli florets
- 1 large Carrots, thinly sliced
- 1 medium Red bell pepper, sliced into thin strips
- 100 grams Snow peas
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, sliced for garnish
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Prepare all ingredients: chop the vegetables, mince the garlic and ginger, and measure out the sauces.
In a small bowl, mix the soy sauce, rice vinegar, cornstarch, and water. Stir until the cornstarch dissolves completely, then set aside.
Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add the plant-based meat and stir-fry until browned and heated through (about 3-4 minutes). Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snow peas to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Return the cooked plant-based meat to the pan and mix well with the vegetables.
Pour the prepared sauce into the pan. Stir everything together and cook for another 2-3 minutes until the sauce thickens and evenly coats the stir-fry.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve the stir-fry immediately on its own or with steamed rice or noodles.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 17.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1786 mg | 38% | |
*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.
