Name: Easy Vegan Stir Fry with Tahini-Based Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 3 tbsp olive oil; 1 large head of broccoli; 6 oz sugar snap peas or snow peas; 4 oz mushrooms (I like shiitake here); 1 red bell pepper; 1 yellow bell pepper; 1 small red onion; 2 large carrots; 1/2 tsp salt; 8 oz soba noodles or 2 cups of rice or quinoa; 1/4 cup tahini; 1/2 tablespoon toasted sesame oil; 2 tbsp toasted white sesame seeds; 2 large juicy limes, juiced; 2 tbsp maple syrup; 1/2 tsp salt; 1/2 tsp garlic powder; 1/4 tsp ground ginger; optional: 1 tablespoon soy sauce if you are not allergic*; Toasted white sesame seeds; green onions, chopped

This vegan stir-fry recipe pairs a colorful medley of fresh vegetables with a sweet and savory homemade tahini-based stir-fry sauce to create an easy and nutritious weeknight meal bursting with flavor. Ready in under 30 minutes and can even be prepared in advance! This recipe is also gluten-free, soy-free and nut-free.

Vegan stir-fry in a white bowl with white rice next to small bowls of stir fry sauce, toasted sesame seeds and green onions with a white background.

A few weeks ago I was going through the fridge and quickly realized I needed a way to use up quite a few veggies in my fridge before they'd go bad. It was just one of those busy weeks and I hadn't had a chance to cook a lot of the broccoli, mushrooms and bell peppers and I definitely didn't want to throw them out!

The beauty of this veggie stir fry recipe is just how flexible it can be in terms of the ingredients. You don't have to run to the grocery store to grab a last-minute ingredient. As long as you have the noodles, some veggies and the sauce ingredients, you are good to go!

Vegan stir fry in a white bowl with a pair of chopsticks lifting a bite above the bowl.

Ingredients

The staples of a good vegan stir fry are noodles, vegetables and homemade stir fry sauce (discussed more below). Which noodles and vegetables to use are totally up to you, but the photo above captures my tried-and-true veggie combo. And my favorite noodles for this dish are definitely soba noodles!

Other Ingredients to Consider

There are endless combinations of ingredients you can use, so feel free to mix it up and use what you love to eat!

Vegetables: Cauliflower, zucchini, squash, green beans, green onions and garlic each offer their own flavors and textures that work wonderfully in this dish. I oftentimes throw in roasted garlic if I have some leftover in the fridge. For a more traditional stir fry add baby corn, bok choy and water chestnuts as well.
Noodles or grains: Rice noodles, quinoa, brown rice, Lebanese rice or coconut rice are all good options. Traditional stir fries use ramen noodles, which generally are not gluten-free but certainly can be used in this dish if desired.
Added plant-based protein: Chickpeas help make this dish more filling, but if you have the time turn them into "croutons" for some added crunch! Almonds or cashews also add another element to this dish while boosting up its overall plant-based protein.

Homemade Stir Fry Sauce Ingredients

Ingredients of gluten-free stir-fry sauce consisting of salt, garlic powder, ground ginger, toasted sesame oil, maple syrup, toasted sesame seeds, limes and tahini

The magic of this dish is in the stir fry sauce. Featuring tahini, toasted sesame oil, ginger and maple syrup, it is an addictive, thick, sweet and savory sauce that both kids and adults love. Plus, it is completely gluten-free, nut-free, soy-free and refined sugar-free!

I fully understand that traditional stir-fry recipes use soy sauce. However, I am allergic to soy so I make up for this ingredient with other flavors. If you enjoy soy sauce and wish to add it, I would recommend starting with 1 tablespoon and adding it directly to the veggies.

How to Make Vegan Stir Fry

The ingredient list may look overwhelming at first glance, but trust me that it's not! By overlapping the steps so that the veggies and noodles are cooking at the same time, this recipe can be completed in a flash.

1. Prepare the vegetables. This is the most labor-intensive part, but it really isn't that bad.

Raw sliced vegetables in a black wok with a white background.

2. Sauté the vegetables.

Vegetables in a black wok after being sautéed with a white background.

3. Cook the noodles.

Cooked vermicelli noodles in a mesh strainer with a white background.

4. Prepare the stir fry sauce.

Tahini-based stir fry sauce being whisked in a white bowl.

Stir fry sauce in a white bowl with a white background.

5. Toss the sauce with the vegetables.

A hand pouring stir fry sauce over sautéed vegetables in a black wok with a white background.

Vegan stir fry veggies in a black wok with a white background.

6. Enjoy!

Vegan stir fry served in a white bowl with chop sticks resting on the rim of the bowl with a white background.

5 Useful Recipe Tips

Add the sauce at the end. A common mistake people make is to add the sauce to the veggies while cooking, which prevents the veggies from crisping up as nicely. Adding the sauce at the end helps maintain the desired texture of the vegetables.
Slice the vegetables into similar sizes. The thicker the slice, the longer the vegetable will take to cook. Make sure that they are cut as evenly as possible to prevent overcooking some or undercooking others.
Cook the vegetables in stages if desired. Vegetables like mushrooms, onions and carrots take a little longer to cook than bell peppers, broccoli and snap peas, so feel free to start sautéing the ones requiring more time a few minutes earlier to help caramelize them more. This is not necessary though, as the simplicity of this dish is in throwing them all in at once!
Don't overcrowd the pan. A wok works well for this dish because it is so large. If the vegetables are piled on top of each other and not ever touching the bottom of the pan, they will get soggy. A large skillet is a good option if you do not have a wok.
Prepare in advance to save time! Slice the vegetables and whisk together the stir fry sauce ahead of time, then store them in the fridge until ready to cook. When it's time for dinner just throw the veggies in the wok and start cooking the noodles for an easy weeknight meal!

Vegan stir fry vegetables and white rice in a white bowl with a white background.

Vegan stir fry with vermicelli noodles in a white bowl with chopsticks resting on the rim of the bowl.

Storage and Reheating

Store leftovers in an airtight container for up to five days in the fridge. Reheat over medium heat in a wok or pan until warm. You can microwave leftovers for convenience, but the veggies will lose some of their crispiness and become a little soggy.