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.
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An easy vegetarian stir fry packed with protein and flavor, perfect for a quick vegan and gluten-free dinner!
For the stir fry:
- 2 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)
- 3/4 cup roasted salted cashews
- 1 cup edamame (I used frozen)
- Sliced green onions, optional for garnish
For the sauce:
- 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.