Vegan Stir-Fried Minced Meat with Vegetables
Elevate your weeknight dinners with this vibrant Vegan Stir-Fried Minced Meat with Vegetables! A plant-based twist on a classic stir-fry, this recipe combines tender plant-based minced meat with an array of nutrient-packed vegetables, including carrots, bell peppers, zucchini, and green beans, all coated in a savory soy-sauce glaze. Aromatic garlic and ginger infuse the dish with punchy flavor, while sesame oil adds a nutty richness. Ready in just 30 minutes, this quick and healthy vegan stir-fry is perfect served over fluffy steamed rice or noodles—or enjoyed on its own for a delicious low-carb meal. Finished with a sprinkle of scallions and sesame seeds, it’s a colorful, protein-packed dinner that’s sure to impress! Keywords: vegan stir-fry, plant-based recipe, quick dinner, healthy vegan recipe, vegetable stir-fry.
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Recipe Information
Ingredients
- 200 grams Plant-based minced meat
- 1 medium, diced Carrot
- 1 medium, diced Bell pepper (any color)
- 1 small, diced Zucchini
- 100 grams, trimmed and cut into 2 cm pieces Green beans
- 3 tablespoons Soy sauce (gluten-free if necessary)
- 1 tablespoon Sesame oil
- 3 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1 tablespoon Neutral cooking oil (e.g., vegetable or sunflower oil)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks, sliced for garnish Scallions (green onions)
- 1 teaspoon, for garnish Sesame seeds
Instructions
Prepare the vegetables by dicing the carrot, bell pepper, and zucchini, and cutting the green beans into 2 cm pieces.
In a small bowl, mix the soy sauce, water, and cornstarch until dissolved. Set aside.
Heat a large non-stick skillet or wok over medium-high heat and add the neutral cooking oil.
Add the minced garlic and grated ginger to the skillet, and stir-fry for about 30 seconds until fragrant.
Add the plant-based minced meat to the skillet. Cook for 4-5 minutes, stirring occasionally, until it browns and begins to crisp.
Push the minced meat to one side of the skillet and add the sesame oil to the empty space. Add the diced carrot, bell pepper, zucchini, and green beans to the skillet. Stir-fry the vegetables for 4-5 minutes until tender yet crisp.
Stir the minced meat and vegetables together in the skillet. Pour the soy sauce mixture over the contents and stir to coat evenly. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat and garnish the dish with sliced scallions and sesame seeds.
Serve immediately with steamed rice or noodles, or enjoy as is for a low-carb option.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 23.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1923 mg | 41% | |
*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.
