Vegan Stir-Fried Vegetables with Beef
Elevate your plant-based repertoire with this mouthwatering recipe for Vegan Stir-Fried Vegetables with Beef, a delicious twist on a classic stir-fry! Packed with vibrant fresh vegetables like broccoli, snow peas, carrots, mushrooms, and crisp red bell peppers, this dish combines nutrient-rich veggies with savory plant-based beef made from soy or pea protein. The hearty, protein-packed alternative pairs perfectly with the bold flavors of garlic, fresh ginger, and a homemade soy-sesame sauce, creating a balanced dish that's both wholesome and satisfying. Quick and easy, this recipe comes together in just 30 minutes, making it ideal for busy weeknight dinners. Garnish with green onions and sesame seeds for added flair and serve it hot alongside steamed rice, quinoa, or noodles for a complete and crowd-pleasing vegan meal. Perfect for those seeking healthy, vegan-friendly recipes that don’t compromise on taste!
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Recipe Information
Ingredients
- 8 ounces Plant-based beef (soy- or pea-protein-based)
- 2 cups Broccoli florets
- 1 large Red bell pepper, sliced into strips
- 1 medium Carrot, thinly sliced
- 1 cup Snow peas
- 1 cup Mushrooms, sliced
- 1 medium Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Neutral cooking oil (e.g., avocado or vegetable oil)
- 2 stalks Green onions, sliced (optional, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a small bowl, mix 2 tablespoons of water with the cornstarch to create a slurry. Set aside.
In another small bowl, combine soy sauce, sesame oil, and the remaining 1 tablespoon of water. Set aside.
Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat.
Add the plant-based beef to the skillet. Cook for 3-4 minutes, breaking it into smaller pieces with a spatula, until browned. Remove and set aside.
Add the remaining 1 tablespoon of oil to the same skillet. Add onions, garlic, and ginger, and stir-fry for 1-2 minutes until fragrant.
Add broccoli, carrots, and red bell peppers to the skillet. Stir-fry for 3-4 minutes, ensuring they remain crisp yet tender.
Add snow peas and mushrooms, and continue stir-frying for another 2-3 minutes.
Return the cooked plant-based beef to the skillet and pour in the soy sauce mixture. Stir everything together.
Add the cornstarch slurry to the skillet and mix well. Cook for 1-2 minutes until the sauce thickens and evenly coats the vegetables and plant-based beef.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot with steamed rice, quinoa, or noodles.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 27.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 411 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2460 mg | 52% | |
*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.
