Vegan Stir-Fried Pork with Vegetables
Transform your next meal into a plant-based delight with this Vegan Stir-Fried Pork with Vegetables recipe! Featuring a succulent plant-based pork substitute, this dish is loaded with vibrant broccoli, crisp snow peas, sweet red bell peppers, and tender carrots, all tossed in a savory soy-ginger hoisin sauce. Ready in just 30 minutes, it’s the perfect one-pan wonder for busy weeknights or a flavorful feast for friends. The addition of fresh garlic and ginger elevates the aroma, while a touch of sesame oil adds depth to the taste. Garnish with sesame seeds and green onions for a stunning finishing touch. Whether you're vegan or just looking for a healthier take on classic stir-fry, this quick and easy recipe is guaranteed to satisfy!
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Recipe Information
Ingredients
- 8 oz Plant-based pork substitute
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, sliced
- 1 cup Snow peas
- 1 medium Yellow onion, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 3 tablespoons Soy sauce (gluten-free if needed)
- 2 tablespoons Hoisin sauce (vegan)
- 2 teaspoons Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Prepare the plant-based pork substitute by slicing it into bite-sized pieces if it is not pre-shaped.
Mix the cornstarch with the water in a small bowl to create a slurry, and set aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add the plant-based pork substitute to the hot skillet and stir-fry for 3-4 minutes, or until lightly browned. Remove it from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic, ginger, and onion, and stir-fry for 1-2 minutes until fragrant.
Add the broccoli, carrots, red bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender but still crisp.
Return the plant-based pork substitute to the skillet and toss it with the vegetables.
In a small bowl, mix the soy sauce, hoisin sauce, and sesame oil. Pour the sauce over the stir-fry and toss everything until well coated.
Stir in the cornstarch slurry and cook for an additional 1-2 minutes, or until the sauce thickens.
Remove the skillet from heat. Garnish with sesame seeds and sliced green onions, if desired.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 36.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2413 mg | 51% | |
*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.
