Vegetarian Savory Minced Meat and Vegetable Stir-Fry
Discover the perfect harmony of bold flavors and wholesome ingredients with this Vegetarian Savory Minced Meat and Vegetable Stir-Fry. Packed with nutrient-rich veggies like bell peppers, carrots, and broccoli, and complemented by tender plant-based minced meat, this dish delivers both taste and texture in every bite. A fragrant trio of garlic, ginger, and sesame oil infuses the stir-fry with aromatic depth, while soy sauce, hoisin, and a pinch of red chili flakes provide a deliciously savory and slightly spicy kick. Served over fluffy jasmine rice and garnished with fresh scallions, this quick and easy recipe is ready in just 35 minutes, making it ideal for busy weeknights. Vegan-friendly, protein-rich, and loaded with vibrant vegetables, this stir-fry is an irresistible choice for anyone seeking a healthy yet satisfying meal!
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Recipe Information
Ingredients
- 8 ounces plant-based minced meat
- 2 tablespoons sesame oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 large bell pepper, sliced
- 1 large carrot, julienned
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 0.5 teaspoon red chili flakes
- 2 stalks scallions, chopped
- 4 cups cooked jasmine rice
Instructions
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the diced onion, and sauté for about 2 minutes, until it starts to soften.
Stir in the minced garlic and ginger, cooking for another 1 minute until fragrant.
Add the plant-based minced meat to the skillet, cooking for 5-7 minutes, breaking it apart with a spatula until browned and heated through.
Push the minced meat to one side of the pan, and add the remaining 1 tablespoon of sesame oil to the empty side.
Add the sliced bell pepper, julienned carrot, and broccoli florets to the pan, cooking for about 3-5 minutes until the vegetables are tender-crisp.
Combine the minced meat with the vegetables, then add soy sauce, hoisin sauce, and red chili flakes. Stir well to ensure everything is evenly coated.
Cook everything together for another 2-3 minutes to allow the flavors to meld.
Taste and adjust seasoning if needed.
Remove from heat and serve over cooked jasmine rice. Garnish with chopped scallions before serving.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3279 mg | 143% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 29.8 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2034 mg | 43% | |
*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.
