Description
This vegan stir fry recipe pairs a colorful medley of fresh vegetables with a sweet and savory homemade 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.
Ingredients
Units
Scale
Stir Fry
- 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
Stir Fry Sauce
- 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*
For garnish:
- Toasted white sesame seeds
- green onions, chopped
Instructions
- Prepare the vegetables. Chop the broccoli into florets and thinly slice the mushrooms, bell peppers, onion and carrots. The sugar snap peas remain whole.
- Sauté the vegetables. Transfer the veggies to a wok (or large pan) and add the olive oil and salt. Sauté over medium heat for 20 minutes or until the veggies are soft and slightly seared on the outside. Start boiling the water for the noodles while the veggies cook to save time.
- Cook the noodles. Cook the soba noodles (or other noodle/quinoa/rice) following the package instructions.
- Prepare the stir fry sauce. Whisk together the stir fry ingredients. Add water to thin as needed based on your preference.
- Toss the sauce with the vegetables. When the vegetables are done cooking, add the sauce and toss to evenly coat.
- Serve. Serve the stir fry over the noodles/quinoa/rice and enjoy immediately.
Notes
- 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 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!
- Avoid using frozen vegetables. This is not to say frozen vegetables won't work, but they do contain more water and will tend to get soggy. If using frozen vegetables, make sure to thaw them out and dry them as much as possible before adding to the stir fry.
- Don't overcrowd the pan. A wok works so 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.
* Traditional stir-fry recipes use soy sauce. I am allergic to soy so I make up for this ingredient with other flavors. However, if you enjoy soy sauce and wish to add it, I would recommend starting with 1 tablespoon of low-sodium soy sauce and adding it directly to the veggies.
- Prep Time: 10
- Cook Time: 20
- Category: Main
- Method: Stovetop
- Cuisine: Chinese