Vegan Stir Fry

4.93 from 26 votes

Vegan stir fry is full of various vegetables, all cooked in different stages to create a perfect stir fry drizzled with homemade sugar-free stir fry sauce.

Prep Time10

Cook Time30

Total Time40

Course: Entrees

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 275kcal

Author: Kathy Carmichael

Ingredients

Brown Rice

1 cup short-grain brown rice
1 ¼ cup water
1 teaspoon sea salt

Vegetables (Grouped in stages of cooking)

3 cloves garlic minced
1 large white onion sliced thin
16 ounces sliced mushrooms
1 head broccoli cut into bite-sized florets
½ head cauliflower cut into bite-sized florets
1 red bell pepper sliced thin
2 heads bok choy
2 carrots cut into coins
1 zucchini cut into coins
1 inch fresh ginger grated
Black sesame seeds optional garnish

Stir Fry Sauce (Makes 1 ½ cup; I only used ¼ -½ cup)

½ cup Tamari or soy sauce
¼ cup water
½ cup fresh pineapple
2 cloves garlic minced
2 Tablespoons rice vinegar
1 Tablespoon arrowroot powder

Instructions

Brown Rice

Follow the directions provided on
How to Cook Brown Rice.
I used the stovetop method, but you can cook to order using your own chosen method.

Stir Fry Sauce

Combine all the ingredients in a high-speed blender.
Transfer the contents of the blender to a small saucepan.
Heat on low heat, stirring occasionally.
The sauce will thicken as it heats through.
Although this recipe makes 1 ½ cups of sauce, I only used ¼-1/2 cups for the stir fry and reserved the sauce for another recipe.
Do not add the stir-fry sauce until you are done cooking the vegetables.

Prepare Vegetables into Groups for Different Stages of Cooking

Saute garlic, fresh ground ginger, mushrooms, and onions together over medium-high heat in a wok until onions are translucent and mushrooms are browned.
Then, add carrots, broccoli, and cauliflower and cook for 10 minutes, moving these vegetables to the wok's bottom, stirring occasionally.
Next, add the red bell peppers, zucchini, and bok choy last, cooking for an additional 5 minutes, stirring in the last group of vegetables.
Last, add a small amount of sauce, tossing it lightly into the cooked vegetables.

Serving

Add a small amount of cooked brown rice (or quinoa) into the bowl or plate base.
Then, add large scoops of vegetables on top of the brown rice.
Sprinkle with black sesame seeds (optional)

Video

Notes

If you do not have access to fresh ingredients, here are some substitutions for swapping out ingredients.
Replace fresh pineapple with pineapple juice
No pineapple or pineapple juice? How about using ¼ cup agave or maple syrup instead
Cornstarch can be swapped for arrowroot powder.
Use 1 teaspoon of ginger spice instead of fresh ginger
Use 1 ½ teaspoon garlic powder instead of fresh garlic cloves
Use fresh instead of frozen vegetables to avoid soggy stir-fries.
Cook brown rice or quinoa in advance and reheat as needed.
Do not add the stir fry sauce while cooking the vegetables. Instead, wait until right before serving to add the sauce.
For a gluten-free option, choose Tamari or liquid aminos instead of soy sauce.

Nutrition