Vegan Stir-Fried Vegetables with Meat
Elevate your weeknight dinner routine with this flavorful Vegan Stir-Fried Vegetables with Meat recipe, featuring vibrant vegetables and hearty plant-based meat strips in a savory, umami-packed stir-fry sauce. Ready in just 30 minutes, this dish combines crisp-tender broccoli, sweet red bell pepper, carrots, and snow peas, all infused with the aromatic blend of garlic, ginger, soy sauce, hoisin, and sesame oil. The inclusion of plant-based meat makes it a satisfying and protein-rich option, while the cornstarch-based sauce ensures the perfect glossy finish. Garnish with sesame seeds and green onions for added texture and color, and serve over steamed rice, quinoa, or noodles for a wholesome vegan meal that captures the essence of traditional stir-fry flavors in a plant-forward way. Perfect for vegans, vegetarians, and anyone looking for a meatless recipe packed with bold taste!
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Recipe Information
Ingredients
- 200 grams Plant-based meat strips
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, sliced thinly
- 1 cup Snow peas
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Hoisin sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 teaspoons Cornstarch
- 1 tablespoon Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions, sliced (optional, for garnish)
Instructions
Prepare all your vegetables: cut the broccoli into bite-sized florets, slice the bell pepper and carrot thinly, and trim the ends off the snow peas.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, cornstarch, and water. Stir well to create the stir-fry sauce and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat.
Add the plant-based meat strips and stir-fry for 3–4 minutes until browned and crispy. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Toss in the minced garlic and ginger, and stir for 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, and snow peas to the pan. Stir-fry for 5–6 minutes, keeping the vegetables slightly crisp.
Return the plant-based meat strips to the pan and stir to combine with the vegetables.
Pour the prepared stir-fry sauce over the mixture and toss to evenly coat the vegetables and meat. Cook for another 2–3 minutes until the sauce thickens.
Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
Serve immediately over steamed rice, quinoa, or noodles for a complete meal. Enjoy!
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 26.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1828 mg | 39% | |
*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.
