DELICIOUS Vegan Stir Fry | Homemade Teriyaki Sauce! | Easy, WFPB, Oil-Free Recipes

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

teriyaki sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade teriyaki sauce

Homemade versions can be made with pantry staples and control sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start by prepping your vegetables, cutting them to about the same size and organizing them from hardest to softest.

Begin with cutting the onion and garlic, being careful not to cry while doing so.

Cook the onion in a large skillet over medium heat for a few minutes to soften them.

Add the hard veggies (carrots, celery, and broccoli stems) to the skillet and cook for another 3-4 minutes.

Next, add the medium veggies (zucchini and mushrooms) and cook for another 2-3 minutes.

Finally, add the soft veggies (bell peppers) and cook for a final 2-4 minutes, being careful not to overcook them.

While the veggies are cooking, mix together the stir-fry sauce in a bowl: combine soy sauce or tamari, vegetable broth or water, sesame seeds, vinegar, garlic, and freshly grated ginger. Optionally, add sugar to taste.

In a separate bowl, mix cornstarch with a little water to create a slurry.

Once the veggies are softened, add the stir-fry sauce to the pan and bring everything to a boil over high heat.

Once boiling, slowly add the cornstarch slurry while stirring constantly to thicken the sauce before turning off the heat.

Serve the stir-fry hot over cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens