Plant-based, gluten-free, dairy-free, and one hundred pc scrumptious
It’s laborious to discover a filling, scrumptious recipe that hits all of the containers. Many vegetarian recipes are heavy or use dairy, in order that they’re neither dairy-free nor vegan-friendly. Then there are all of the plant-based recipes that use a ton of oil, or gluten-free recipes which are loaded up with meat. This flavorful Vegetable Teriyaki Stir-Fry recipe adjustments every little thing. It’s made with plant-based elements and designed to fulfill the dietary wants of all kinds of eaters.
The most effective half? It tastes so good, you’d swear it’s an everyday recipe! Serve the stir-fry by itself as a aspect dish, or mix it with rice, quinoa, or noodles to make a filling principal dish. Riced cauliflower and zoodles work right here, too, so don’t be afraid to assume exterior the field! Moreover, it’s made in a single pot, making it a one-pan meal with tremendous simple clean-up.
What’s Teriyaki Sauce?
Teriyaki sauce is a salty, candy sauce that’s historically comprised of soy sauce. To maintain issues gluten-free, you may completely use tamari, a soy sauce made with none wheat. The soy sauce is salty and stuffed with savory, umami flavors. Mixed with candy coconut sugar, tangy rice vinegar, savory garlic, and spicy ginger, the sauce features an unforgettable taste. Add in cornstarch to assist it develop into thick and sticky sufficient to coat meat or greens.
Teriyaki sauce can be utilized as a marinade for meat, however we’re going to make use of it because the sauce for our flavorful Vegetable Teriyaki Stir-Fry. We selected to skip the store-bought teriyaki sauce and make our own to keep away from any doubtlessly non-vegan-friendly elements. You may completely use your favourite teriyaki model for this recipe, however be sure you examine the elements to make sure it matches inside your dietary preferences.
Make this Vegetable Teriyaki Stir-Fry Recipe Your Personal
It’s extremely simple to make ingredient substitutions with this Vegetable Teriyaki Stir-Fry recipe. Don’t like mushrooms? Skip them and add further zucchini as an alternative. Can’t discover zucchini? Use summer season squash. No broccoli? Cauliflower completely works!
You need to use any number of greens you would like. As a great rule of thumb, you’ll want about two cups of raw greens per individual. Which means eight whole cups for a four-serving stir-fry. Hearty root vegetables (like candy potatoes, beets, carrots, or winter squash) must prepare dinner longer than the tender greens on this recipe. So plan forward, minimize them into small, bite-sized items, and add them about ten minutes earlier than the opposite veggies.
How Do You Stir-Fry?
Stir-frying is mainly a elaborate approach of claiming sauteeing. It’s simple to grasp, however it would be best to maintain a couple of ideas in thoughts. For starters, make sure that every little thing is minimize and prepped upfront. You’ll be cooking over excessive warmth, and issues will transfer fairly shortly when you get began! The very last thing you need is for the onions to burn whilst you’re slicing the zucchini, so get all of it out of the way in which forward of time.
Most stir-fry recipes begin by heating the oil over excessive warmth, however we’re skipping the oil on this Vegetable Teriyaki Stir-Fry recipe. As a substitute, we’ll warmth vegetable broth in a skillet or wok. When it’s good and scorching, you may start including the greens. It’s vital so as to add them in a particular order, cooking the long-cooking elements like broccoli and mushrooms earlier than you add the quick-cooking objects like zucchini.
Lastly, it’s a good suggestion so as to add some type of sauce (thickened with cornstarch) on the finish. The sauce is finally what flavors the stir-fry, so select a great one. Teriyaki sauce is conventional, however you could possibly additionally strive a candy chili sauce or a peanut sauce.
- 1/4 cup tamari gluten-free, or soy sauce
- 1/4 cup coconut sugar
- 1/4 cup vegetable broth or water
- 2 teaspoons rice vinegar
- 2 garlic cloves minced
- 2 teaspoons ginger minced
- 1 tablespoon cornstarch
- 1/4 cup vegetable broth or water
- 2 cups broccoli florets
- 1/4 cup purple onion diced small
- 2 cups mushrooms sliced
- 1 purple bell pepper seeded and sliced into 1-inch items
- 1 zucchini minimize into 1-inch items
- 1 cup sugar snap peas
- 1 tablespoon sesame seeds
- 1 inexperienced onion thinly sliced
- 1/4 cup cashews chopped
To make the stir fry, warmth a big skillet or wok over medium-high warmth. Add the vegetable broth. When the liquid is scorching, add the broccoli, onion, and mushrooms and prepare dinner, stirring incessantly, for about 3 minutes.
Add the bell peppers, zucchini, and sugar snap peas. Cook dinner, stirring incessantly, for five minutes. Add further broth or water if the pan dries out and the greens begin sticking.
Stir within the teriyaki sauce and prepare dinner till the sauce is thickened and the greens have reached the specified stage of tenderness, about 5 minutes.
Garnish the stir-fry with sesame seeds, sliced inexperienced onions, and chopped cashews. Serve alone or on high of quinoa or brown rice.
SmartPoints (Freestyle): 6
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