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–+ servings
Overhead shot of a plant based stir fry in a white bowl.
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5 from 5 votes

Vegan Stir-Fry

Loaded with fresh veggies and whole30 compliant seasonings, this easy, healthy vegan dinner is quick to make and a perfect light meal for the whole family. You can serve this Asian-inspired dish in lettuce wraps, over riced cauliflower or broccoli, veggie noodles, or over regular rice or rice noodles. Whole30 + Paleo + Vegan 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Vegan
Cuisine: Asian Fusion
Keyword: allergy free, asian, asian fusion, chinese, low carb, paleo, stir-fry, vegan, whole30
Servings: 4 people
Calories: 254kcal
Author: Bethany Galloway

Ingredients

  • 3 tbsp sesame oil

Veggies:

  • 1 large onion
  • 4 carrots
  • 2 golden beetroot
  • 200 g tender stem broccoli
  • 2 red bell pepper
  • 2 zucchini
  • 3 inch piece of ginger grated
  • 3 garlic cloves
  • 1 - 2 chili peppers

Whole30 stir fry sauce:

  • 1/2 cup coconut aminos
  • 4 tsp Chinese 5 spice powder
  • 1/2 lemon juiced (about 1.5 tbsp)

Optional:

  • 1 tbsp Tapioca starch or cornstarch to thicken (see instructions)
  • Cashews/peanuts and spring onions to garnish

Instructions

  • Heat the sesame oil in a wok or frying pan.
    Sesame oil in a black skillet.
  • Add onion and sauté for 2 minutes.
  • Add ginger, garlic, and chili pepper. Sauté for 2 minutes.
    Stir frying onion, garlic, ginger and a chili pepper.
  • Add the other vegetables, starting with the carrots, and the beetroot to soften them up.
  • After 5 minutes add the zucchini and then the red bell pepper.
    Vegetables in a black skillet with a wooden spoon.
  • Add the whole30 stir fry sauce ingredients: coconut aminos, Chinese 5 spice powder, and lemon juice.
    Coconut amonios being added to a stir fry.
  • Optional: If your veggies have produced a lot of liquid, remove 3 tbsp of the excess liquid and place it into a bowl. Add 1 tbsp of tapioca starch or cornstarch, and stir until well mixed (no lumps). Add back into stir fry and mix over medium heat until the sauce has thickened.

Notes

  1. Add Protein: Yes! You can add 500g-1lb of your favorite protein to this recipe to make it more filling. This stir fry goes great with a meat substitute like Beyond Beef, Quorn chicken, crispy tofu, or even some soy curls if you're okay with soy. You may need to adjust the seasoning and add some salt!
  2. Vegetables: Use any vegetables you have on hand, this recipe is great for clearing out produce from your fridge.
  3. Serve over rice noodles, vegetable noodles, lettuce wraps, cauliflower rice, white rice, or regular noodles.
  4. Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet until piping hot.

Nutrition

Serving: 1g | Calories: 254kcal | Carbohydrates: 36.3g | Protein: 5.5g | Fat: 11.8g | Saturated Fat: 1.5g | Sodium: 240mg | Fiber: 7.8g | Sugar: 15.6g