Vegan Stir Fried Pork with Vegetables
Indulge in the flavors of this Vegan Stir Fried Pork with Vegetables, a plant-based twist on a classic dish that’s bursting with vibrant colors and bold, umami-packed ingredients. Featuring a tender vegan pork substitute, crisp broccoli florets, red bell pepper slices, and sweet snow peas, this recipe comes alive with garlic, ginger, and a perfectly balanced stir-fry sauce made with tamari and hoisin. Quick and easy to prepare in just 30 minutes, it’s the perfect weeknight meal that pairs beautifully with jasmine rice or noodles. Garnished with toasted sesame seeds and optional scallions for added flair, this dish is both vegan and gluten-free — ideal for those seeking a flavorful, healthy alternative.
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Recipe Information
Ingredients
- 8 oz vegan pork substitute
- 2 cups broccoli florets
- 1 medium, sliced red bell pepper
- 1 medium, julienned carrot
- 1 cup snow peas
- 1 small, sliced onion
- 3 cloves minced garlic
- 1 tbsp minced ginger
- 3 tbsp tamari (gluten-free soy sauce)
- 2 tbsp hoisin sauce (vegan and gluten-free)
- 2 tsp sesame oil
- 3 tbsp vegetable broth
- 1 tsp cornstarch
- 2 tbsp neutral cooking oil (e.g., vegetable oil)
- 1 tsp toasted sesame seeds
- 2 tbsp sliced scallions (optional)
- 3 cups cooked jasmine rice or noodles (optional)
Instructions
Prepare all vegetables by washing, slicing, and julienning as needed. Set them aside in separate bowls for easy assembly during cooking.
In a small bowl, whisk together tamari, hoisin sauce, sesame oil, vegetable broth, and cornstarch. This will be your stir-fry sauce.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of neutral cooking oil.
Add the vegan pork substitute to the skillet and stir-fry for 3–4 minutes, or until it begins to brown and develop a crispy texture. Remove it from the skillet and set it aside.
Add the remaining 1 tablespoon of neutral cooking oil to the same skillet. Toss in the minced garlic and ginger, and stir-fry for about 30 seconds, or until fragrant.
Add the onion, carrot, and broccoli to the skillet. Stir-fry for 3 minutes, allowing them to slightly soften but remain crisp.
Add the red bell pepper and snow peas to the skillet. Continue stir-frying for another 2–3 minutes.
Return the cooked vegan pork substitute to the skillet with the vegetables.
Give the pre-mixed stir-fry sauce another quick whisk to ensure the cornstarch is fully incorporated, then pour it into the skillet.
Toss everything together for 2–3 minutes, or until the sauce thickens and evenly coats the vegetables and vegan pork.
Remove from heat and sprinkle with toasted sesame seeds. Optionally, garnish with sliced scallions.
Serve hot over cooked jasmine rice or noodles if desired.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 320.1 g | 116% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 33.6 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2058 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.
