Enjoy a delicious and healthy vegan vegetable stir fry with mushrooms with this easy and flavorful recipe. Perfect for a quick week night dinner or meal prep .So why wait? Grab your wok or skillet and start cooking up a storm today!
500g your favorite vegetables (we suggest bell peppers, carrots, onions, and mushrooms)1 lb
2tbspoil (sesame or avocado oil work great)
2cloves of garlic, minced
2tbspvegan soy sauce
1tbspcornstarch
1tbspsugar
Salt and pepper, to taste
Rice or noodles, for serving
Instructions
Chop your vegetables and mushrooms into bite-sized pieces and set aside.
In a small bowl, whisk together the vegan soy sauce, cornstarch, sugar, salt, and pepper. and set aside.
Heat a large wok or skillet over high heat and add the oil.
Once hot, add the garlic and stir fry for 30 seconds until fragrant.
Add the mushrooms to the pan and stir fry for 2-5 minutes, or until they are just starting to soften.
Add the vegetables to the pan and stir fry for 5-7 minutes, or until they are just starting to soften.
Pour the sauce over the vegetables and mushrooms and stir fry for an additional minute until the sauce has thickened and evenly coated the vegetables.
Serve immediately over rice or noodles.
Notes
Tips for Perfection Use a high heat for stir frying. This will help the vegetables to cook quickly and evenly, and also gives them a delicious crispy texture. Don't overcrowd the pan. If you add too many vegetables at once, they will steam instead of stir fry and you'll end up with a soggy dish. Stir fry the vegetables in small batches if necessary. Use a variety of colorful vegetables for a visually appealing dish. Variations Add some protein to make this a complete meal. Tofu, tempeh, or seitan all work great in stir fry dishes. Experiment with different sauces. Try a sweet and spicy sauce made with hoisin, chili paste, and rice vinegar, or a tangy sauce made with rice vinegar, tamari, and ginger. Mix in some fresh herbs, such as cilantro or basil, for an extra burst of flavor