Vegan Stir-Fried Vegetables with Ground Meat
Elevate your weeknight dinners with this Vegan Stir-Fried Vegetables with Ground Meat recipe, a vibrant and hearty plant-based dish that’s packed with flavor and ready in just 30 minutes. Featuring a medley of colorful veggies like broccoli, red bell pepper, zucchini, carrots, and snow peas, this stir-fry is expertly seasoned with fresh garlic, ginger, and a rich soy-sesame sauce that perfectly complements the savory plant-based ground meat. The quick stir-fry technique ensures the vegetables stay crisp-tender, while the sauce thickens into a luscious coating for every bite. Garnished with green onions and sesame seeds for added texture and flair, this dish pairs beautifully with steamed rice, quinoa, or noodles for a wholesome and satisfying meal. Ideal for vegan and gluten-free diets (with tamari substitution), this recipe combines effortless preparation with bold Asian-inspired flavors that everyone will love.
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Recipe Information
Ingredients
- 8 oz Plant-based ground meat
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 medium Zucchini
- 1 cup Snow peas
- 3 Garlic cloves
- 1 inch Ginger
- 3 tbsp Soy sauce (tamari for gluten-free)
- 1 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 Green onions
- 1 tsp Sesame seeds
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Chop the broccoli into small florets, slice the red bell pepper and zucchini into thin strips, peel and julienne the carrot, and trim the snow peas.
Finely mince the garlic and ginger. Slice the green onions thinly and set aside for garnish.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, water, salt, and black pepper. Stir well to create a stir-fry sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet, and sauté for 30 seconds until fragrant.
Add the plant-based ground meat and cook, breaking it up with a spatula, for 4-5 minutes or until browned and heated through. Remove from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, carrot, zucchini, and snow peas. Stir-fry the vegetables for 5-6 minutes until they are tender-crisp.
Return the cooked plant-based ground meat to the skillet with the vegetables, and pour in the stir-fry sauce.
Toss everything together and cook for another 2-3 minutes until the sauce thickens and coats the vegetables and plant-based ground evenly.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Serve hot over steamed rice, quinoa, or noodles, as desired.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6931 mg | 301% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 25.6 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2070 mg | 44% | |
*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.
