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15-Minute Vegan Stir Fry

5 from 2 votes
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Whether you just want a super flavorful yet easy meal for yourself, or you’re planning on having guests over for dinner, this 15-Minute Vegan Stir Fry fits the bill either way!

15-Minute Vegan Asian Stir Fry on a plate

I feel it’s time I share with you one of my favorite last-minute, go-to, super-quick, flavor-bursting, Asian-inspired dishes that has solved my “what-the-heck do I cook this time??” dilemmas on many occasions!

Why this Recipe Works

  • The inspiration for this dish came from my 97-year-old Grandma Norma. This woman is a whiz in the kitchen and I’ve learned so many tricks and tips from her over the years. One of them being this:
    Orange Marmalade + Soy Sauce + Sautéed Vegetables = A super easy and delicious stir fry! So I took inspiration from this and put my own spin on it.
  • The sauce is the perfect savory and slightly sweet combo and really soaks into the veggies. YUM.
  • Speaking of veggies, this easy vegan stir fry recipe is great to make with your choice of fresh produce. Carrots, beans, broccoli, zucchini, peppers… Any hearty veggies will do!
  • This stir fry is so good, it will definitely knock out those restaurant take-out cravings, and in less time (and for less calories), too!

How to Make My 15-Minute Vegan Stir Fry:

  1. Heat a large skillet lightly coated with oil or cooking spray over medium-high heat for about 30 seconds. Not into using oil? No prob – a few tablespoons of water will do the trick, as well. Then, add the prepped vegetables and spread them out into as much of a single layer as possible.
Cut up carrots, broccoli, and asparagus.

Pro Tip: I like using broccoli, carrots and asparagus… But you can’t go wrong with red bell pepper, broccoli and sugar snap peas, either!

While I like to mix up my veggies with the seasons and what we have available, I usually always include broccoli because this veg soaks up the juices in this dish quite splendidly.

Cut up broccoli, red bell pepper, and snap peas in a pan.
  1. Now, I know this is called a “stir fry”, but at this point we’re actually going to just let these veggies be for about 4 minutes without touching them so they can get some char going.
  2. Meanwhile, stir together the onion powder, garlic powder and ground ginger in a pinch bowl and then sprinkle it evenly over the surface of the vegetables.
Carrots, broccoli, and asparagus sprinkled with seasonings.
  1. After those 4 minutes, take a large spatula and do your best to flip the vegetables over. The goal is to now let the other side get some brown color going! We’ll let this go for another 3 – 4 minutes. Add a couple tablespoons of water to the pan if it seems over dry.
  2. While you’re waiting, combine the marmalade, soy sauce (or substitute) and water in a small bowl to create our sauce. This is also a good time to prep and measure out the black beans, if you haven’t already.
  3. Once those 3 – 4 minutes are up, give the vegetables a good stir and then add the sauce and black beans. Stir a couple more times and then turn the heat down to low. Simmer for about 2 minutes.
  4. Pile some cooked rice or quinoa on a plate or in a bowl and add generous helpings of the vegetable stir fry right on top! Serve immediately.

I hope you love this dish as much as we do!

15-Minute Vegan Asian Stir Fry on a plate.

Looking for other easy vegan dinners? Then you have to try my:

15-Minute Vegan Asian Stir Fry on a plate.

Top Tips for Making The Best 15-Minute Vegan Stir Fry

  • For an even quicker and easier recipe feel free to use your favorite frozen veggies. There’s no need to thaw first! Just increase the cook time by two minutes or so on each side.
  • Like a little spicy heat? Add a pinch or two of red chili flakes to the mix. That’s my husband, Jeff’s, favorite way to go.
  • To make it even more hearty with extra protein, you can add some tofu or tempeh, as well.
  • Great for meal prepping and to make ahead, this stir fry keeps in the fridge for about four days. The veggies will continue to soak up the sauce as time goes on.

Frequently Asked Questions

What veggies go best with this recipe?

You can use any vegetable combo you’d like in this vegan stir fry recipe, and it will turn out great. Broccoli is one of my favorites since it really soaks up the sauce, but I love to use carrots, any color bell pepper, snap peas, asparagus, cauliflower, water chestnuts, chopped cabbage, green beans… the list goes on and on!

What veggies do you cook first in a stir fry?

Start with the heartiest vegetables that hold up well to high heat. Chopped carrots, broccoli, peppers, asparagus, snap peas and green beans should be cooked first and slightly charred.

Then add less hearty veg like corn, shelled peas, beans, cabbage, etc. roughly 2 minutes later.

What is the secret to a good stir fry?

For the most flavorful dish you definitely want to let those first veggies cook undisturbed! Searing the vegetables on each side is a big part of making this particular recipe great. You don’t want your veggies under or over cooked, so sample one of the veggies after following the cooking instructions to make sure they’re perfect. Then, it’s all about the seasonings and the sauce!

How healthy is a stir fry?

This vegan stir fry is very healthy! The stars of the recipe are fresh (or frozen) produce and black beans, which are loaded with vitamins, minerals, fiber and protein. Pair with nutrient- rich brown rice or quinoa and you truly can’t get much healthier!

How do you store and reheat stir fry?

Let the dish cool completely before transferring to an airtight container. This stir fry will keep well for up to 4 days in the refrigerator. To reheat, microwave in short 30-second bursts on 50% power or quickly sauté on the stovetop.

15-Minute Asian Stir Fry

15-Minute Vegan Stir Fry

Whether you just want a healthy, satisfying meal for yourself or you're planning on having guests over, this 15-Minute Vegan Stir Fry fits the bill, either way!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: stir fry sauce, Vegan Stir Fry, veggie stir fry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 443kcal

Ingredients

  • cooking spray, oil or water
  • 6 – 7 c. of three different types of vegetables Chopped into bite-sized pieces. My favorite vegetables to use in this dish are broccoli, carrots, sugar snap peas, asparagus or red bell pepper, but feel free to get creative!
  • 2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. ground ginger
  • 1/3 c. orange marmalade
  • 3 Tbsp. soy sauce, (45 ml) Tamari or Bragg's Aminos
  • 3 Tbsp. water (45 ml)
  • 15 oz. can black beans, drained and rinsed
  • 3 – 4 c. cooked rice or quinoa, plus more as needed (552 g – 736 g) (heat up the frozen type when in a pinch)
  • Optional – for some heat, add a couple pinches of chili flakes

Instructions

  • Heat a large skillet lightly coated with oil or cooking spray over medium-high heat for about 30 seconds.  Not into using oil? No prob – a couple tablespoons of water will do the trick, as well. Then, add the prepped vegetables and spread them out into as much of a single layer as possible.  
  • At this point we're actually going to just let these veggies be for about 4 minutes without touching them so they can cook and get some char going.
  • Meanwhile, combine the onion powder, garlic powder and ground ginger in a pinch bowl and then sprinkle it evenly over the surface of the vegetables.
  • After those 4 minutes, take a large spatula and do your best to flip the vegetables over. Add a couple tablespoons of water to the pan if it seems overly dry. Let this side cook for another 3 – 4 minutes.
  • While you're waiting, combine the marmalade, soy sauce (or substitute) and water in a small bowl to create our sauce. Measure out the black beans, if you haven't already.
  • Sample one of the veggies to make sure they're cooked to your liking. Cook a little longer, if needed.
  • Once cooked, give those vegetables a good stir and then add the sauce and black beans.  Stir a couple more times and then turn the heat down to low. Simmer for about 2 minutes.
  • Pile some cooked rice or quinoa onto a plate or in a bowl and add generous helpings of the vegetable stir fry right on top!  Serve immediately.

Video

Notes

  • Like a little heat?  Add a pinch or two of red chili flakes to the mix.  That’s my husband, Jeff’s, favorite way to go.
  • To make it even more hearty, you can add some tofu or tempeh, as well.
  • Great for meal prepping, this stir fry keeps in the fridge for about four days. The veggies will continue to soak up the sauce as time goes on.

Nutrition

Calories: 443kcal | Carbohydrates: 98g | Protein: 15g | Fat: 1g
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

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Comments

Gail Stetson

When will you come out with a cookbook?

Reply

Audrey Dunham

It’s definitely on my list of things to do! Perhaps in the next year or so. Thanks for asking!

Reply

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