This wholesome and satisfying vegetable stir fry is a hearty and satisfying meal option for your recipe rotation. Loaded with various colorful vegetables, it provides a wide range of essential vitamins, minerals, and antioxidants. It’s a nutritious way to meet your daily vegetable intake. Most vegan stir-fry recipes are relatively low in calories, making them suitable for those looking to manage their weight. Tofu, tempeh, or other plant-based protein sources used in vegan stir-fry are excellent alternatives to animal protein, providing necessary amino acids without meat’s saturated fat and cholesterol. Vegan stir-fry is incredibly versatile, allowing you to use your favorite vegetables, protein sources, and sauces to tailor it to your taste preferences and dietary restrictions. Stir-frying is a fast cooking method, taking only a few minutes to prepare once all your ingredients are ready, making it a perfect option for busy weeknight dinners. Many ingredients used in vegan stir-fry are affordable and readily available, making it a budget-friendly meal option. Even among those who may not follow a vegan diet, it can be an excellent way to introduce plant-based options to your family.
- Start by preparing the mushrooms. Place the dried mushrooms in a pot of water and bring it to a boil. Once boiling, turn off the heat and allow them to soak in the water for 20 minutes. Remove the mushrooms from the pot and squeeze them gently. Set aside.
- Cook and drain the spaghetti.
- Prepare the remaining vegetables by slicing the celery sticks and leaves into julienne strips. Peel and slice the carrots and slice the bell peppers. Slice the onions in the same way. Slice the blond mushrooms. Set these all aside.
- Prepare the garlic by peeling and finely chopping it.
- Prepare the tofu by removing it from the packaging. Press the tofu gently between your hands to remove some of the liquid. Cut the tofu into even blocks.
- Prepare the whole peanuts. Crush them in a pestle and mortar. You can also chop them up roughly. Toast them in a lightly oiled pan until just golden. Season them with salt and set aside.
- Start the stir-frying process by heating sunflower oil in a large non-stick pan. Shallow-fry the tofu cubes in the oil. Toss them around as they cook to cook them evenly. Be careful not to break them up. Once they have cooked, move them to one side and add the ginger, spices, and bay leaves. Cook them for about 30 seconds, moving them around to prevent them from burning. Add in the chopped garlic and sliced mushrooms next.
- Add the peppers, carrots, and celery next. Toss together for a few minutes and add in the blond mushrooms, sliced onions, and peas.
- Add in the cooked pasta. Pour in the soy sauce and some brown sugar.
- Lastly, season your vegan stir-fry with pepper and top with the peanuts and fresh coriander leaves.
- 150 grams spaghetti
- 5-6 dry shiitake mushrooms
- 4-5 blond mushrooms
- 1 carrot
- A handful of soy sprouts
- A handful of peanuts
- A handful of fresh coriander
- 0.5 cup of peas
- 6 cloves of garlic
- A 2 cm-sized piece of ginger
- 1 celery stalk
- 0.5 red bell pepper
- 100 grams firm tofu
- 0.5 cup soy sauce
- 2 bay leaves
- 2 teaspoons or 2 pinches of brown sugar
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- Black pepper to taste
- Sunflower oil (for frying)
