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This easy vegan stir-fry is loaded with fresh veggies and plant-based "chicken" fillets. Serve it over hot steamed brown or white rice, or in iceberg lettuce leaves.
Ingredients
- ½ cup reduced-sodium soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons ground ginger
- 1 teaspoon cornstarch
- ¼ teaspoon crushed red pepper, or more to taste
- 2 tablespoons vegetable oil
- 1 medium onion, cut into 1/2-inch wedges
- 2 medium carrots, cut into thin slices
- 1 cup button mushrooms, quartered
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 red bell pepper, cut into thin strips
- 2/3 pound vegetarian chicken substitute, diced
- 1 cup hot cooked rice
- ½ cup dry roasted cashews
Directions
Step 1
Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
Step 2
Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
Step 3
Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 484 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat4g | 21% |
| Sodium1751mg | 76% |
| Total Carbohydrate42g | 15% |
| Dietary Fiber7g | 26% |
| Total Sugars13g | |
| Protein26g | |
| Vitamin C84mg | 420% |
| Calcium94mg | 7% |
| Iron6mg | 31% |
| Potassium660mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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