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Readers often say that this teriyaki vegetable stir fry recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! It's also super easy to make! Just blend the ingredients for the teriyaki sauce together, saute the tofu and veggies, and toss everything together! Skip the take-out and whip up something that the entire family will thank you for (their health will thank you too!) A simple, healthy meal that is perfect for lazy nights. This teriyaki vegetable stir fry recipe is so full of flavor, you won't want to get take-out!

Ultimate Teriyaki Stir-Fry [Vegan, Gluten-Free]

$2.99
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Calories

458

Serves

3-4

Ingredients You Need for Ultimate Teriyaki Stir-Fry [Vegan, Gluten-Free]

For the Teriyaki Sauce:
  • 1 1/2 tablespoons arrowroot powder
  • 1 tablespoon roughly chopped fresh ginger
  • 3-4 medium cloves garlic, minced
  • 1/2 cup water
  • 1/3 cup tamari or coconut aminos
  • 3 1/2 tablespoons pure maple syrup
  • 1/2-1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon blackstrap molasses

For the Stir-Fry:

  • 4-6 teaspoons water, divided
  • 1 cup sliced carrot (in discs or half-moons)
  • 1-2 pinches sea salt
  • 1 cup sliced zucchini or green beans cut into bite-size pieces
  • 4-5 cups broccoli florets
  • 1 1/2 cups red, yellow, or orange bell pepper, cored, seeded, and sliced (1 medium-large)
  • 3/4–1 cup cubed baked tofu or marinated tempeh (optional; see note)
  • 1/2-3/4 cup roughly chopped or crushed raw cashews

How to Prepare Ultimate Teriyaki Stir-Fry [Vegan, Gluten-Free]

To Make the Teriyaki Sauce:
  1. Using a blender or immersion blender, puree all the ingredients for the sauce.

To Make the Stir-Fry:

  1. In a sauté pan over high heat, add 2–3 teaspoons of the water, carrot, and sea salt. Reduce heat to medium-high, cover, and let the carrot steam for a few minutes. Remove the cover, return heat to high, and add the zucchini. Toss through to let sear slightly, then add remaining 2–3 teaspoons water, broccoli, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2–3 minutes, just until broccoli turns bright green (the veggies will continue to cook in sauce, so do not overcook).
To assemble:
  1. Add the teriyaki sauce to the vegetable mixture, and tofu or tempeh, if using. Toss to coat, and let the sauce come to a slow boil over medium-high heat. Once the sauce has reached a slow boil and thickened, add the cashews and toss to combine. Remove the pan from the heat and serve immediately over brown rice, quinoa, or soba noodles.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Tofu Note: My original recipe included a step to cook tofu. To save time, I now use prebaked tofu or Simplest Marinated Baked Tofu (in full cookbook) that I have prepared ahead of time.

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Nutritional Information

Total Calories: 1373 | Total Carbs: 152 g | Total Fat: 53 g | Total Protein: 83 g | Total Sodium: 7001 g | Total Sugar: 68 g Per Serving: Calories: 458 | Carbs: 51 g | Fat: 18 g | Protein: 28 g | Sodium: 2334 mg | Sugar: 23 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Dreena Burton

See My Recipes

Dreena Burton has been vegan for 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Dreena has appeared on television and radio and is a contributor for sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM. She has written for Yoga Journal, VegNews, alive magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog. Join Dreena’s community, at Plant Powered Kitchen.

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