Full of vibrant flavors, rainbow colors and all the nutrition you could ever need, this sugar-free vegetable stir fry is the perfect thing to give yourself a boost at the end of a long day. After one mouthful of this delicious wholesome meal, you’ll feel a million times better, trust me!
Better than take out
If you ever find yourself craving a veggie stir fry from your local take out place, I definitely recommend you make this instead! It takes less than 20 minutes to prepare, which is surely less time than it would take to pick up a take out order yourself or have it delivered to your door. Not only that, but when you make your favorite take out dishes at home from scratch, you’re in charge of exactly what goes into them.
9 veggies in every serving
Each serving of this healthy vegan stir fry contains 9 veggies:
- Red bell pepper.
- Yellow bell pepper.
- Snow peas.
- Baby corn.
- Green onion.
With so many nutritious veggies in every serving, just one plate of this plant-based stir fry has almost all the essential vitamins, minerals and antioxidants you need to make yourself feel great.
If you’ve let your healthy eating routine slide a little recently (don’t worry — it’s something we all do every now and then) this dish will get you right back on track and give you the boost of nutrition your body needs.
A great way to save veggies
If you’ve got some veggies in your refrigerator that really need using up, this recipe is perfect. While I think the vegetables listed below are the perfect combination for this stir fry, you can get creative and use whatever you’ve got left in your refrigerator.
Asparagus, bean sprouts, zucchini, cauliflower, celery, tomatoes and water chestnuts are all great veggies to use in a stir fry.
Totally sugar free
Almost all stir fry sauces include sugar in the ingredients list. If you’re trying to cut down on your sugar intake, you might think about skipping the sugar. But if you do that, it just won’t taste the same and you’ll be left disappointed. But there is another way.
Instead of regular sugar, you can use a natural alternative which won’t cause your blood sugar to spike — agave nectar. This simple swap means your stir fry will have the perfect sweetness level without causing the energy crash many people experience with regular sugar.
As well as sugar, most stir frys also contain soy sauce which isn’t vegan-friendly. To make this stir fry 100% plant-based, this recipe uses coconut aminos instead of soy sauce.
Coconut aminos is a savory, salty seasoning sauce created from coconut palm and sea salt. It takes almost exactly like soy sauce (absolutely nothing like coconut) but it’s completely gluten-free and suitable for vegans. You can buy coconut aminos from most health food stores. But if you can’t find any near you, you can buy it from many online stores, too.
Vegetable Stir Fry
- 2 tbsp vegetable oil
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 cup snow peas
- 1 cup mushrooms sliced
- 2 cups broccoli florets
- 1/2 cup carrot sliced
- 1 red onion sliced
- 8 oz firm tofu chopped
- 1 cup baby corn
- 1/2 cup coconut aminos
- 2 tbsp agave syrup
- 2 tbsp rice vinegar
- 1 tsp fresh ginger minced
- 1 tsp garlic minced
- 1/4 tsp red pepper flakes
- 1 tbsp cornstarch
- 1 tbsp water
- cooked brown rice
- 1 tbsp sesame seeds
- sliced green onion
- To make the sauce, add all the ingredients into a small bowl and whisk until well combined.
- For the stir fry, heat the vegetable oil in a large skillet or wok. Add the onion and carrot and cook for 2-3 minutes, until they just start to brown.
- Stir in the tofu and cook until golden brown.
- Add the remaining vegetables and stir fry for 4-5 minutes, until all the veggies are cooked and soft.
- Pour in the stir fry sauce and cook for a few minutes until thick.
- Sprinkle with green onion and sesame seeds before serving over brown rice.