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Title: Vibrant Vegan Veggie Stir-Fry: A Colorful and Wholesome Delight
Introduction:
Looking for a quick, healthy, and flavorful meal that's packed with nutrients? This Vegan Veggie Stir-Fry is a perfect solution! Loaded with a variety of colorful vegetables, fresh herbs, and a savory sauce, it’s not only vibrant but also a fantastic way to sneak in your daily servings of veggies. Whether you're new to plant-based cooking or just looking for a quick weeknight dinner, this stir-fry is easy to make, customizable, and will leave you craving more.
Ingredients:
For the Stir-Fry:
1 cup broccoli florets
1 bell pepper, thinly sliced (any color)
1 medium carrot, julienned or sliced thin
1 zucchini, sliced
1 small red onion, thinly sliced
1 cup snap peas
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons sesame oil (or olive oil)
For the Sauce:
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave syrup
1 teaspoon sesame oil
1 teaspoon chili sauce (optional for a kick)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions:
Prepare the Vegetables: Wash and chop all the vegetables according to the instructions. Set aside.
Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, chili sauce (if using), and the cornstarch-water mixture. Set aside.
Stir-Fry the Veggies: Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the Veggies: Toss in the broccoli, bell pepper, carrot, zucchini, and snap peas. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Combine the Sauce: Pour the sauce over the vegetables and stir to coat. Cook for another 2-3 minutes, allowing the sauce to thicken and the vegetables to absorb the flavor.
Serve: Serve hot over rice, quinoa, or noodles.
Tips for Serving and Storing:
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