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ginger teriyaki stir fry with broccoli snap peas and greens in skillet with wood spoon
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4.8 from 5 votes

Vegan Ginger Teriyaki Stir Fry

Vegan teriyaki stir fry is a delicious 30 minute plant-based dinner. Veggies and edamame are cooked up in a sticky sweet and savory teriyaki sauce. Works great for meal prep as well!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 4
Calories: 225kcal

Ingredients

Vegan Teriyaki Sauce

  • 5 tablespoons reduced sodium soy sauce see note 1
  • 3 tablespoons maple syrup see note 2
  • 3 tablespoons water
  • 1 tablespoon mirin see note 3
  • 1 teaspoon sesame oil
  • ½ teaspoon red pepper flakes optional; for spice
  • 1 tablespoon ginger grated on a microplane or fine edge of box grater
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch

Stir fry

  • 1 tablespoon olive oil
  • 4 cups vegetables broccoli, snap peas & zucchini pictured
  • 2 cups edamame shelled

Instructions

  • Prepare sauce- In a jar or salad dressing shaker, add the soy sauce, maple syrup, water, sesame oil, red pepper flakes, mirin, garlic, ginger and cornstarch. Shake it up, then set aside.
    teriyaki sauce shaken up in 1 pint jar
  • Cook vegetables & edamame- Heat oil in a large pan over medium heat. Add the vegetables and edamame. Stir, cooking for 5-7 minutes, until vegetables are softened, but still retain some crisp.
  • Add sauce and thicken- Shake the teriyaki sauce back up, then pour evenly over the vegetables and edamame. Stir it up with a spatula, and simmer for 1-2 minutes, until the sauce has thickened and coats the vegetables evenly.
  • Serve- Serve the stir fry over rice, and enjoy!

Notes

1- to make it gluten-free, swap the soy sauce for tamari or coconut aminos
2- you can use an equal volume of brown sugar or honey (for a non-vegan option). Other alternatives have not been tested
3- Mirin is Japanese cooking wine; swap for sake, white wine, or simply leave it out.
4- nutritional information does not include rice
Storage
Portion out with rice in 2 cup meal prep containers. Store in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat
Thaw first, if frozen. Heat in the microwave until steaming hot.

Nutrition

Serving: 1/4 of batch | Calories: 225kcal | Carbohydrates: 27g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 707mg | Potassium: 695mg | Fiber: 6g | Sugar: 12g | Vitamin A: 640IU | Vitamin C: 86.1mg | Calcium: 111mg | Iron: 2.8mg