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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.
Course Dinner, Entree, Side Dish
Cuisine Asian, Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3

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

  • 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!