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Vegan Stir-Fry

Cooking Method
Cuisine ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Servings 3
Best Season Suitable throughout the year, Spring, Summer
Dietary Dairy-Free, Flexitarian, Gluten Free, Keto, Mediterranean, Paleo, Sugar-Free, Vegan, Vegetarian
Description

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.

Ingredients
    1 tbsp sesame oil (or avocado oil)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 1/2 Cup snap peas, trimmed
  • 1 small zucchini, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)
    • For the Sauce
  • 1/4 Cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp maple syrup (can replace with agave or other sugar alternative)
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes (optional, for spice)
  • 1 tsp cornstarch (or arrowroot powder)
Instructions
    Prepare the Quinoa
  1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
  2. 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.
  3. Remove from heat and let sit for 5 minutes, then fluff with a fork. Set aside.
    4. Prepare the Teriyaki Sauce
  4. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes.
  5. In a separate small bowl, mix the cornstarch with 2 tbsp of water until fully dissolved. Set both aside.
    6. Cook the Vegetables
  6. Heat sesame oil in a large pan or wok over medium-high heat. Add garlic and ginger, stirring until fragrant (about 30 seconds).
  7. Add bell peppers, broccoli, and carrots, stirring frequently for 3-4 minutes.
  8. Add snap peas and zucchini, cooking for another 2 minutes until just tender-crisp.
    9. Combine Instructions
  9. Pour the prepared teriyaki sauce over the vegetables and stir well.
  10. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the veggies.
    11. Serve
  11. Divide the cooked quinoa onto plates or bowls.
  12. Spoon the stir-fried vegetables over the quinoa.
  13. Garnish with sesame seeds and sliced green onions.
  14. Serve immediately and enjoy!
Read it online: https://orovalentio.com/recipe/vegan-stir-fry/