Vegetarian Stir-Fried Vegetables with Ground Meat
Take your weeknight dinners to the next level with this vibrant and flavorful Vegetarian Stir-Fried Vegetables with Ground Meat recipe. Perfectly balanced with crisp-tender broccoli, sweet carrots, crunchy bell peppers, and snow peas, this plant-based dish is packed with color, nutrition, and mouthwatering umami thanks to the combination of soy sauce, sesame oil, and aromatics like garlic and ginger. Featuring plant-based ground meat for a hearty texture, this quick-cooking dish is ready in just 30 minutes, making it ideal for busy evenings. Serve it piping hot over rice or noodles and top with optional sesame seeds and green onions for a delightful finishing touch. Whether you're vegan, vegetarian, or simply looking for a wholesome meat-free meal, this stir-fry delivers bold flavors and satisfying bites every time.
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Recipe Information
Ingredients
- 8 ounces Plant-based ground meat
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 large Red bell pepper, sliced into strips
- 1 cup Snow peas
- 1 medium Onion, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil or neutral oil (e.g., canola)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, sliced (optional for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
- 4 servings Cooked rice or noodles (for serving)
Instructions
Prepare all your ingredients before starting as stir-frying requires quick cooking. Slice the vegetables, mince the garlic and ginger, and measure out the sauces and spices.
In a small bowl, mix the soy sauce, sesame oil, water, and cornstarch together. Set this sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the plant-based ground meat to the skillet and cook for 3-4 minutes, breaking it apart with a spatula, until browned. Remove it from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet and heat over medium-high heat.
Add the minced garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
Add the onion slices and cook for 1-2 minutes until slightly softened.
Add the broccoli, carrots, red bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 4-5 minutes, stirring constantly, until they are crisp-tender.
Return the cooked plant-based ground meat to the skillet and mix it with the vegetables.
Pour the prepared sauce over the mixture and stir well to evenly coat everything. Cook for another 1-2 minutes until the sauce thickens slightly.
Remove the skillet from heat. Taste and adjust seasoning if necessary.
Serve the stir-fried vegetables and plant-based ground meat over cooked rice or noodles. Garnish with sliced green onions and sesame seeds if desired.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 30.5 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2609 mg | 56% | |
*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.
