Enjoy the wholesome taste of fresh vegetables paired with a savory sauce with this Vegan Stir-Fry recipe. This dish is full of flavor and naturally good for you, making it the perfect meal for lunch or dinner.
If you’ve ever had stir-fry from a takeout restaurant and thoroughly enjoyed it, you’ll be glad to know that you can make it at home with ease.
I know that many stir-fry recipes consist of meat, which is a significant disservice to those living a vegan lifestyle. This Vegan Stir Fry contains only fresh, vegan-friendly ingredients that taste amazing when paired together.
Although perfect for dinner, you can have this stir-fry whenever you’re in the mood for flavorful veggies. Enjoy it between your regular meals as a snack or have it for lunch.
Why You’ll Love This Vegan Stir-Fry Recipe
- It’s full of vegetables that are naturally good for you and contain countless vitamins and nutrients that benefit the body.
- This Vegan Stir-Fry is so easy to make, you won’t need to be a professional cook to assemble this tasty dish.
- You can still get plenty of protein from this recipe because it contains tofu, which is an incredible source of protein!
Ingredients and Substitutions for Healthy Vegan Stir Fry
Before you make this delicious Vegan Stir-Fry dish, gather some essential ingredients that truly make this dish as flavorful as possible. If you want to know how to make Vegan stir fry, start with these essential ingredients.
- Tofu – Start with pressed, cubed tofu, which is easy to work with and available in the perfect size to pair with the veggies used in this dish.
- Oil – While you can use any oil you personally prefer, we like to use avocado oil. Use what you have on hand or like best.
- Cremini Mushrooms – Slice your mushrooms into thin pieces for this stir-fry. If you don’t have cremini mushrooms, you can substitute them for shiitake or oyster mushrooms.
- Red Bell Pepper – Decide whether you’d like to dice your peppers into chunks or slice them down into thin pieces.
- Rice – You can use any rice you personally prefer for serving this stir-fry. Jasmine rice has an incredibly aromatic taste that goes great with tofu and veggies. You can also do brown or white rice.
- Brown Sugar – The addition of brown sugar makes the savory sauce a bit sweeter, enhancing the flavor of it.
- Minced Ginger – Use fresh ginger and mince it into small pieces for that bold, zesty flavor it adds to the sauce of your stir-fry.
With ingredients like these, you will be able to make a magnificent Vegan Stir-Fry loaded with flavor.
Tips And Tricks For Making Vegan Stir Fry
Use Your Favorite Tofu
Don’t hesitate to use your favorite brand and style of tofu for this recipe. Because there are many variations of tofu, it’s always beneficial to use what you like to ensure that you will enjoy this meal even more.
Ditch the Tofu If You’re Not a Fan
Not a fan of tofu? Not a problem. You can omit it from this recipe and replace it with extra mushrooms. Tempeh is another alternative to tofu worth trying in this Vegan Stir-Fry recipe.
Give the Sauce Time to Simmer
Don’t rush your sauce. You will need to let it simmer to thicken up. If you don’t allow it to do so, it will be too thin and runny.
Vegan Stir-Fry Recipe FAQs
The sauce is slightly sweet and slightly savory. However, this will depend on how much brown sugar you choose to add to the recipe. If you use two tablespoons instead of one, your sauce will have a sweeter taste.
If you don’t have access to fresh garlic, jarred minced garlic will work just as well to add flavor to this recipe.
If you’re unable to find broccolini, you can use regular broccoli florets for this recipe.
More Yummy Vegan Dinner Recipes
I found this recipe for Vegan Pho that I HAVE to give a try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Vegan Stir Fry
- 2 tablespoons tamari
- ½ teaspoon white pepper
- 2 tablespoons cornstarch
- 1 16-ounce package tofu pressed and cubed
- 2 tablespoons oil we used avocado
- 4 ounces cremini mushrooms sliced
- ½ 14-ounce can baby corn
- ¼ onion sliced
- 1 cup broccolini florets or regular broccoli
- ½ red bell pepper diced and sliced
- 2 carrots thinly sliced
- 2 green onions thinly sliced for garnish
- red pepper flakes for garnish
- rice for serving
- In a medium bowl, gently toss the cubed tofu with the 2 tablespoons tamari, ½ teaspoon white pepper, and 2 tablespoons cornstarch.
- In a bowl, whisk together the sauce ingredients, set aside.
- Heat the 2 tablespoons of oil in a large skillet over medium heat. Once hot, add the tofu to the pan in a single layer. Brown for 2-3 minutes on each side.
- Push the tofu to one side and add the mushrooms, onion, broccoli, bell pepper, and carrots to the skillet. Cook, stirring frequently, for another 5 minutes or until the vegetables are starting to soften.
- Pour the sauce into the skillet and mix well. Bring to a simmer just until the sauce is thickened. To serve, top with green onions and red pepper flakes, serve over rice.