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Serving: This stir-fry pairs beautifully with steamed rice, quinoa, or soba noodles. For extra protein, consider adding tofu, tempeh, or chickpeas to the dish.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or vegetable broth to revive the sauce.
Variants:
Protein Boost: Add cubed tofu, tempeh, or edamame for a protein-packed version.
Sauce Swap: For a different flavor profile, swap the soy sauce for coconut aminos or add a tablespoon of peanut butter for a creamy texture.
Spicy Option: Increase the chili sauce or add a dash of sriracha for some heat.
Crispy Veggies: For extra crunch, serve your stir-fry with crispy roasted chickpeas or top with chopped peanuts.
FAQ:
Q: Can I use frozen vegetables for this stir-fry?
A: Yes, you can use frozen vegetables, but fresh ones tend to have a better texture. If using frozen, make sure to thaw them before stir-frying.
Q: How can I make this dish gluten-free?
A: Use tamari instead of soy sauce to make this recipe gluten-free.
Q: Can I make the sauce ahead of time?
A: Absolutely! You can prepare the sauce and store it in the fridge for up to a week. Just give it a stir before using.
Q: Can I add other vegetables?
A: Yes! Feel free to add any veggies you like, such as mushrooms, bok choy, baby corn, or cabbage.
Q: How spicy is this stir-fry?
A: The heat level depends on how much chili sauce or sriracha you add. If you prefer mild, simply omit the chili sauce.
This vibrant Vegan Veggie Stir-Fry is not just a feast for the eyes, but also a nourishing and satisfying meal that can be enjoyed by anyone, regardless of dietary preferences. Try it out for a quick and wholesome dinner or a meal prep option for the week!
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