Vegan Stir Fry Food

VEGAN STIR-FRY

Vegan Stir-Fry image

This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.

Provided by Rita

Categories Main Dishes Stir-Fry

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 small onion, diced
1 clove garlic, minced
½ cup sliced carrots
½ cup purple cauliflower, chopped
½ cup chopped fresh broccoli florets
½ cup sliced fresh mushrooms
4 tablespoons soy sauce
¾ cup water
1 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 tablespoon fresh basil, chopped, or to taste
2 cups cooked rice
1 teaspoon toasted sesame seeds

Steps:

Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
Serve warm on a bed of rice sprinkled with sesame seeds.

Nutrition Facts : Calories 210 calories, Carbohydrate 30.7 g, Fat 7.9 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 928 mg, Sugar 2.6 g

VEGETABLE STIR-FRY

Vegetable Stir-Fry image

Break out the wok for an Asian-style Vegetable Stir-Fry recipe from Food Network, made with broccoli, bell peppers, squash, eggplant, bok choy and even tofu.

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced red onion
1 cup half-moon sliced yellow squash
1 cup small broccoli florets
1 baby eggplant, cut into chunks
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup teriyaki sauce (check the label: no more than 2 grams sugar per serving)
2 cups sliced bok choy
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 cup snow peas
2 tablespoons sesame oil

Steps:

Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in snow peas and sesame oil and remove from heat. Serve immediately.

Nutrition Facts : Calories 183 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 618 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 7 grams, Sugar 8 grams

VEGETARIAN STIR FRY

Vegetarian Stir Fry image

Make and share this Vegetarian Stir Fry recipe from Food.com.

Provided by swirlycinnacakes

Categories One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, cut in half and sliced medium thick
1 tablespoon vegetable broth
4 medium garlic cloves, pressed
1 red bell pepper, cut into 1/2 inch pieces
1 cup mushroom, sliced
2 cups green cabbage, sliced
5 ounces extra firm tofu, cut into 1/2 inch cubes
2 tablespoons soy sauce
1 tablespoon rice vinegar
salt and pepper, to taste

Steps:

Prepare ingredients to stir-fry.
Heat 1 TBS broth in a stainless steel wok or 12 inch skillet.
Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes.
Add garlic and continue to cook stirring for another 2-3 minutes.
Add cabbage, and rest of ingredients and cook for another 2 minutes.

Nutrition Facts : Calories 66.2, Fat 1.7, SaturatedFat 0.3, Sodium 516.1, Carbohydrate 9.2, Fiber 2.4, Sugar 4.4, Protein 5.6

VEGETARIAN STIR FRY

Vegetarian Stir Fry image

Make and share this Vegetarian Stir Fry recipe from Food.com.

Provided by fawn512

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, cut in half and sliced medium thick
1 tablespoon vegetable broth
4 medium garlic cloves, pressed
1 tablespoon minced fresh ginger
1 red bell pepper, cut into 1/2 inch pieces
1 cup sliced fresh shiitake mushroom (remove stems)
2 cups sliced green cabbage
5 ounces extra firm tofu, cut into 1/2 inch cubes
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seeds
salt
white pepper

Steps:

Prepare ingredients to stir-fry.
Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.

Nutrition Facts : Calories 96.9, Fat 2.9, SaturatedFat 0.5, Sodium 517.4, Carbohydrate 14.7, Fiber 3.3, Sugar 5.6, Protein 6.1

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