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!
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