Vegan Stir-Fry
This elegant vegan stir-fry features a medley of vibrant vegetables, including bell peppers, broccoli, carrots, and snap peas, all coated in a rich, glossy teriyaki sauce. Served with fluffy quinoa and garnished with sesame seeds and fresh green onions, this dish offers a perfect balance of umami, sweetness, and crunch. Ideal for a nutritious and flavorful main course, it’s a fusion of Asian-inspired flavors presented in a refined dish.
0
Add to Favorites
Ingredients
1 tbsp sesame oil (or avocado oil)
For the Sauce
Instructions
Prepare the Quinoa
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let sit for 5 minutes, then fluff with a fork. Set aside.
Prepare the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes.
- In a separate small bowl, mix the cornstarch with 2 tbsp of water until fully dissolved. Set both aside.
Cook the Vegetables
- Heat sesame oil in a large pan or wok over medium-high heat. Add garlic and ginger, stirring until fragrant (about 30 seconds).
- Add bell peppers, broccoli, and carrots, stirring frequently for 3-4 minutes.
- Add snap peas and zucchini, cooking for another 2 minutes until just tender-crisp.
Combine Instructions
- Pour the prepared teriyaki sauce over the vegetables and stir well.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the veggies.
Serve
- Divide the cooked quinoa onto plates or bowls.
- Spoon the stir-fried vegetables over the quinoa.
- Garnish with sesame seeds and sliced green onions.
- Serve immediately and enjoy!
