Vegetarian Stir-Fried Minced Meat with Vegetables
Elevate your weeknight dinners with this easy and flavorful Vegetarian Stir-Fried Minced Meat with Vegetables recipe! Packed with vibrant colors, textures, and a perfect balance of plant-based protein and fresh produce, this dish is both healthy and satisfying. Featuring plant-based minced meat, crunchy carrots, tender zucchini, crisp green beans, and sweet red bell peppers, all brought together with a savory soy sauce and sesame oil glaze, this stir-fry is a delightful crowd-pleaser. Ready in just 30 minutes, it’s perfect for busy days yet elegant enough to impress guests. Garnished with fresh spring onions, it pairs wonderfully with steamed rice or noodles for a wholesome, family-friendly meal. Keywords: vegetarian stir-fry recipe, plant-based minced meat, healthy vegetable stir-fry, quick dinner ideas, easy plant-based recipes.
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Recipe Information
Ingredients
- 200 grams Plant-based minced meat
- 1 medium Carrot
- 1 medium Zucchini
- 1 medium Red bell pepper
- 100 grams Green beans
- 3 pieces Garlic cloves
- 1 teaspoon Ginger
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 2 stalks Spring onions (green parts only)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and prepare the vegetables. Dice the carrot, zucchini, and red bell pepper into small, even pieces. Trim and cut the green beans into bite-sized pieces.
Finely mince the garlic and grate the ginger.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water to create a sauce. Set it aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant.
Add the plant-based minced meat to the pan. Stir-fry for about 3-4 minutes, breaking it up into crumbles as it cooks.
Add the diced carrot and green beans to the pan. Stir-fry for 3 minutes.
Stir in the zucchini and red bell pepper. Cook for another 3-4 minutes until the vegetables are tender but still crisp.
Pour the prepared sauce into the pan and toss everything to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly.
Season with salt and black pepper to taste. Mix well.
Garnish with chopped spring onions and serve hot. This dish pairs well with steamed rice or noodles.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 26.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2073 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.
