Vegetarian Stir-Fried Meat with Vegetables
Elevate your weeknight dinner game with this vibrant and flavor-packed Vegetarian Stir-Fried Meat with Vegetables recipe, perfect for plant-based enthusiasts and anyone craving a wholesome, Asian-inspired meal. Featuring tender plant-based meat strips paired with a medley of colorful, crisp vegetables like broccoli, carrots, snap peas, and red bell peppers, this dish is brought to life with a rich stir-fry sauce made from soy sauce, hoisin, and a touch of sesame oil. The combination of garlic and ginger adds depth, while a quick stir-fry technique ensures everything is cooked to perfection in just 15 minutes. Garnish with sesame seeds and green onions for a delightful finishing touch, and serve with steamed rice or noodles for an easy, balanced meal that’s as nutritious as it is satisfying. Whether you're vegetarian or simply exploring meat-free options, this recipe delivers bold flavors and textures in every bite!
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Recipe Information
Ingredients
- 200 grams plant-based meat strips (e.g., soy or seitan-based)
- 150 grams broccoli florets
- 100 grams carrots, julienned
- 1 large red bell pepper, sliced
- 100 grams snap peas
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 stalks green onions, chopped (optional, for garnish)
Instructions
In a small bowl, mix soy sauce, hoisin sauce, cornstarch, and water. Set aside to create the stir-fry sauce.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the plant-based meat strips to the wok and stir-fry for 4-5 minutes until lightly browned. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snap peas to the wok. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the plant-based meat strips to the wok, mixing them with the vegetables.
Drizzle the prepared stir-fry sauce over the mixture. Stir well to ensure everything is evenly coated, cooking for an additional 2-3 minutes until the sauce thickens.
Turn off the heat and drizzle with sesame oil for extra flavor.
Serve immediately, garnished with sesame seeds and chopped green onions if desired. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 28.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1560 mg | 33% | |
*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.
