This Easy Vegetable Teriyaki Stir fry is a healthy and delicious plant-powered meal on the table in thirty minutes! Makes even better leftovers. Vegan and gluten-free option.
I tell you no lie. But the cashews. I can’t get over them. I’ll never be over them.
They almost tasted like chicken. It was kind of weird and kind of amazing. I don’t even like chicken, but they took on this incredible chewy, juicy texture as they soaked up the saucy glory. It was emotional and riveting and another breed of fabulous.
Whenever I ask clients what their go-to meal is, they say stir fry. I mean, same.
Why do I not make stir fry more often? I went from being a near stir fry virgin to eating it every day for two weeks straight. Still.Not.Sick.Of.It. The best part about this meal is that is has everything you need in one bowl. My favorite kind of dish!
You’ve got a boatload of veggies, whole grain brown rice, healthy fats from the olive oil, and oodles of protein from the edamame. You don’t have to waste precious brain power thinking about side dishes because this veggie stir fry has everything you ever need and more!
My predicament when creating this guy was how to make a good teriyaki sauce without sending my blood sugar into outer space. I solved the issue by using a full can of pineapple tidbits (also, who says tidbits?) to cash in on the natural sweetness of pineapple.
Then I sweetened the sauce a bit more with maple syrup and it was divine.
Just a warning…you may just never order take-out again once you try this vegetable teriyaki stir fry.
Sorry, not sorry.
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This Easy Vegetable Teriyaki Stir fry is a healthy and delicious plant-powered meal on the table in thirty minutes! Makes even better leftovers. Vegan and gluten-free option.
Ingredients
For the stir fry:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 2 heaping cups shredded carrots
- 1 cup sliced bell pepper (I used frozen)
- 1 large head broccoli, chopped into florets
- 1 1/2 cups sugar snap peas
- 2 cups cooked brown rice or quinoa (I used frozen)
- 1/2 cup roasted salted cashews (more to taste)
- 1 cup edamame (I used frozen)
- Sliced green onions, optional for garnish
For the sauce:
- 1–8oz can pineapple chunks in pineapple juice, not drained
- 1/4 cup reduced-sodium soy soy (sub tamari for gluten-free)
- 2 tbsp maple syrup or honey
- 1 tbsp seasoned rice vinegar
- 1 tbsp chia seeds (optional, for thickness)
- 2 tsp sriracha
Instructions
- Heat olive oil in a large skillet or dutch oven over medium heat. Once hot, add onion. Sauté for 5 minutes.
- Meanwhile, place the sauce ingredients in a blender (I used my Nutribullet). Blend until smooth. Set aside.
- Add garlic and ginger to pan and sauté for another 3 minutes. Add carrots, bell pepper, broccoli, and snap peas and sauté for another 5-7 minutes, or until veggies are tender. Stir in cooked brown rice, cashews and edamame, stirring until heated through.
- Pour sauce on top and stir to combine. Season with salt and pepper to taste. Garnish with chopped green onions and extra cashews.
Had this a few nights ago, it was loved by veggies and carnivores alike in the home! The only thing I would change for next time is to hold back the snap peas a little longer, mine were flimsy-floppy by the time the other veggies were crispy-cooked. The whole thing took no time at all, and cleanup was a breeze.
★★★★★
Good to hear, Jo! Good to know about the peas, too 🙂
How would I add tempeh instead of edamame?
Hi there! I would just finely chop a block of tempeh and sautee in a bit of olive oil until browned. Then stir it in at the end. Hope that helps!
I just saw this now. As a novice cook, I really value help. I’m going to make this tomorrow! Thanks for responding!
I had some tofu lying around and added that too. And I ended up using maple syrup as my sweetener. This recipe is a winner! Thank you!
★★★★★
Oh my gosh, thank you for sharing this! It looks incredible. 🙂
Made this for dinner last night and am currently sitting at my desk eating leftovers for lunch… I think it might actually get even better the next day! So, so good! And to make it even quicker, I used a frozen bag of mixed stir fry veggies. This will definitely become a regular in my rotation!!
★★★★★
You better believe I’d be diving right into this! Swooooon. I used to be the biggest fan of stir fries, but I haven’t made one in for.ev.er. Can I come have dinner with you? 😀
This is GENIUS! I would have never thought to put the pineapple in it. Cannot wait to try this!
Yes! Stir fries are so good for getting extra veggies into your meals. Haven’t made one in awhile so I am going to have to give this one a go!
Clever girly capitalizing on the sweetness of those tidbits! I love stir fries for the middle of the week when I’m feeling uninspired. Yum!
This stir-fry looks great! I love the addition of cashews, I bet that adds such a nice crunch! 🙂
Love all the veggies here- and who doesn’t love a one pot meal?! I’ll have to try out Norbu… I’m not a huge stevia fan either.
Whata creative way to use pineapple! Everyone knows pineapple is good with asian food, so why not just throw it in with the sauce?! Also, cashews can do no wrong.
Stir fry is the BEST! You’re right, this looks waaaay better than takeout!! Can’t wait to give it a try! 🙂
★★★★★
mmmm looks SO GOOD! I like how you used chia seeds for thickness– genius!
★★★★
I will do just that and dive right into this! 😉 MMMM… gotta love a nice good filling stir fry! This looks AWESOME!