Vegan Stir-Fry

This is a quick and easy vegan stir-fry with lots of vegetables and the perfect recipe to use up whatever vegetables you have in your fridge.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 210 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Serve warm on a bed of rice sprinkled with sesame seeds.