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Vegan Stir Fry Recipe
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4.96 from 24 votes

Vegan Stir Fry

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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entrees
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 275kcal


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)


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.


  • 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)



  • 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. 


Serving: -4g | Calories: 275kcal | Carbohydrates: 54g | Protein: 16g | Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 424mg | Potassium: 489mg | Fiber: 10g | Sugar: 13g | Vitamin A: 233IU | Vitamin C: 282mg | Calcium: 396mg | Iron: 5mg