Stir-fried vegetables might be the perfect weeknight meal. Think about it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. You can serve vegan stir fry recipes on top of quinoa for some extra protein in your life, or you can eat it with a nice helping of healthy brown rice. I’ve even made it with some fried tofu on top and it’s always tasty!
No matter how you choose to serve it, making the stir-fry satisfying comes down to one simple decision: choose your vegetables wisely. You could use any seasonal vegetable, this is true, but there are a few crucial centerpiece ingredients that make high-protein vegan stir fry recipes super satisfying. Want to know what they are? Read on!
Broccoli
Broccoli performs two important functions in vegan stir fry recipes. First of all, it takes up bulk. It gives you something substantial to chew on, and that’s an important way to help yourself feel full. If you’re done eating in two bites, you might not think you had a real dinner!
This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along with fiber, folate, and anti-inflammatory benefits. It even brings a bit of protein—4 grams, which is a surprising amount for a vegetable. Broccoli is an important vegetable in the vegan diet, so don’t skip this ingredient.
Mushrooms
Some people might tell you that mushrooms don’t have any nutritional benefits, but that’s just not true. Mushrooms bring along some fiber and protein, which will help you feel fuller for longer. This is really important, especially if you’re following a vegan diet without any animal proteins. These mushrooms also have anti-inflammatory properties, so eaten along with broccoli they can really help you reduce inflammation in the body.
Nutritional benefits aside, mushrooms are filled with umami flavors. These flavors create a really savory eating experience, which sends an “I’m full” message to your brain. They also have a meaty texture which makes the eating experience that much more enjoyable.
Cashews
Cashews bring a lot more than just a sweet, nutty flavor to a stir-fry. They also bring a lot of texture, which is helpful in creating a sense of fullness when eating. It’s important to have a few different textures – crunchy, soft, chewy, and creamy – when creating a satisfying dish. The cashew will taste both crunchy and creamy, leaving you with a more pleasant eating experience.
Cashews are also super high in copper, magnesium, and iron. They’re a perfect paleo food, too, because they’re a good source of both protein and fat. While fat sometimes gets a bad rap, the monounsaturated and polyunsaturated fatty acids found in cashews have actually been found to lower LDL (or, bad) cholesterol, which can reduce your risk of heart attack or stroke.
Now that you know all about our secret ingredients and why they work, are you ready to get your stir-fry on? We are too! We think you’ll love the flavor and texture of these vegan stir fry recipes, but be sure to drop us a line in the comments and let us know why.
Yields: 4 servings | Serving Size: 1 1/2 cups | Calories: 133 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 286mg | Carbohydrates: 12g | Fiber: 3g | Sugar: 3g | Protein: 6g | SmartPoints (Freestyle): 3
Ingredients
- 2 cups broccoli, cut into small florets
- 1/4 cup red onion, chopped small
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1/4 teaspoon crushed red pepper (optional)
- 2 teaspoons fresh ginger, grated
- 1/4 cup vegetable broth, optional water
- 1/2 cup carrot, shredded
- 1/4 cup cashews, optional water chestnuts
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon coconut sugar, optional
- 1 tablespoon sesame seeds
Instructions
- In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
- Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
Stir fry recipes are great for go-to quick and easy weeknight dinners! Check out our whole collection on our Facebook page or follow us on Pinterest for more.
Fabulous meal!!! Served this with quiona and my husband and I enjoyed every bite.
Linda, Great! Thank you for letting us know.
What kind of cashews did you use? Raw, roasted, like the canned ones? Also, do you recommend any particular type of mushroom?
Jenn, We used raw cashews but roasted can be used as well. Personally, I like white mushrooms but cremini or button would as well.
Do you need cooking oil?
Hello! Excellent question! No oil is necessary for this recipe. Water is added in small amounts to keep the ingredients from sticking to the pan. You can also use a non-stick skillet to help prevent sticking. To add flavor, you can also use a bit of vegetable broth, but keep in mind, that will alter the calorie and sodium content. Let us know if you have additional questions, and keep the comments coming!
is the blackening of some tip of your broccoli normal?
If referring the blackening happening from cooking, yes that is normal. If your broccoli is raw and black at the tips it should not be used.
Cab you replace the cashew nut with hazelnuts?
I would not recommend using hazelnuts. They taste very different and won’t be great with the other ingredients.
Yum. Added 1/2 tsp if Chinese Five spice. It was delicious
Susie, Great! Thanks for the feedback. 🙂
I am a bit disappointed with this recipe. I understand that this recipe is geared towards health, but it shouldn’t have to sacrifice flavor. Mushrooms and broccoli aren’t exactly high in flavor and by adding ingredients that are more on the bitter/tart side can severally cripple the overall dish. A couple of suggestions would be to 1) incorporate a different protein other than cashews (i.e. chicken, beef), 2) use a broth instead of water, 3) incorporate 1/4 to 1/2 brown sugar to reduce the bitterness of the soy sauce and rice wine vinegar, and 4) utilize the sweetness of bell peppers. With all this said, this recipe has huge potential to be absolutely delicious. It’s a good base to work with, and if that was the idea of this recipe, then it works.
Daniel, thanks for the feedback! All recipes can be viewed as guidelines and can be used for inspiration to make the recipe your own. Creativity is always encouraged!
Omg it was so delicious and full of flavor 😌 ty.
Great! So happy you enjoyed our recipe. 🙂
Daniel…The dish was intended to be a vegan dish; hence no meat. 1) If the cashews toast, they have a great flavor, 2) the recipe said vegetable broth, 3) the Recipe called for coconut sugar, and 4) bell pepper would taste good. Other than that, the sauce in the recipe tasted exactly how asian sauces taste with the taste of the vinegar. I cook asian all the time, and it tasted exactly as expected. If you like meat, thinly-sliced beef or chicken would taste great.
I made this dish last night and served it over whole grain rice. It was a hit with the family!
So glad everyone enjoyed it!
So delicious! Just made this for lunch and I was surprised by how much flavor it had! I put it over zoodles instead of brown rice but will definitely be making this again!
We’re so glad you love the recipe, Chelsea!
Thanks for such a wonderful recipe! I used frozen broccoli(thawed), substituted the red wine vinegar with terriaki sauce and added cooked chicken! Simply delicious!
Jocelyne, Great! So happy you enjoyed the Stir-Fry. 🙂
Great recipe! I have made it twice now. I think i need to cut the sugar a little bit. Maybe because I am using white sugar instead of coconut?
We’re glad you love the recipe, Andrea! Substituting white sugar for coconut sugar will change the flavor.
Absolutely loved it. It was a lot easier and took less time than I thought it would. I had to make a couple modifications because I didn’t have a couple ingredients. It was amazing. I will definitely be using this recipe again. Thanks for sharing.
Amelia, Great! Thank you for the feedback. 🙂
Made this recipe and really liked it. Most importantly, my son enjoyed it, too! After plating, I reseasoned mine with a little sweet soy sauce and I loved this! Definitely a keeper recipe.
Hi Sharon,
Awesome! We’re SO glad that you both loved it! 🙂
Is the serving size one half cup or one AND a half cups?
The nutrition information states there are 4 servings each serving is 1 1/2 cups.
Will this recipe turn out ok, if you double it?
Sue, Doubling the recipe should be fine. Enjoy!
Doubled everything….came out great.
I made this exactly like the recipe said and I thought it was awesome. I hate to admit it but it was so good I ate the whole thing myself! I did not serve it over rice – just ate the stir-fry. Yummo!!
Hahaha we’ve all been there! 😀 Thanks for the feedback, Susan!
Lovely recipe, thank you.
Thanks for the feedback, Maria! We’re happy to hear that you enjoyed it 🙂
Made this last night as one of my meals for the week and had a serving tonight for dinner, over brown rice. Very tasty! I will probably go a little heavier on the sauce next time (so that it flavors the rice more), but I also used more broccoli and mushrooms than the recipe called for. Farmers Market *shrug* Glad I found this tasty way to use the bounty!
We’re glad yo loved the recipe! Happy to hear you added some extra farmer’s market veggies to make this recipe perfect for you person taste!
Very good and quick. This recipe goes into the great food. Thank you!
We’re happy to hear that you enjoyed it, Cheryl! Thanks for the feedback!
I always try new recipes exactly as prescribed before deciding on any modifications. And I stuck to the original recipe, as usual, tonight. I am so glad I did. This was delicious! Everyone loved this dish. It disappeared. No leftovers. The only change I’m going to make next time around is to make a double recipe so I have leftovers for my fiancee to bring to work for lunch.
Glad to hear you loved the recipe, Gail!
Haven’t tried this yet. Just wanted to ask a question. I suffer with GORDS -or GERDS-, & vinegar is out for me. Is the rice wine vinegar safer for me than the malt or so called brown vinegar? /also, is coconut sugar better for us than normal white sugar?
Heather, Please check with your doctor regarding the rice wine vinegar. Coconut sugar has lower glycemic index than white. With that said, there are conflicting views on whether one is healthier than the other. I suggest you do some research to make the most informed decision possible. 🙂
Can you substitute fresh green beans for the broccoli?
Denise, Definitely!
This was really good! I didn’t add mushrooms because I did t have them but added sugar snap peas. The flavors were awesome!!
Awesome, Dana! We’re glad you enjoyed it! 🙂
I made it so delicious,thanks for the recipe!!
Hey Ulises, that’s wonderful! We’re happy to hear that you loved it!