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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 ginger teriyaki stir fry is a delicious plant-based dinner or meal prep recipe that is ready in under 30 minutes! Veggies and edamame are cooked up in a sticky sweet and savory vegan teriyaki sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: Japanese
Servings: 4
Calories: 225kcal


  • 1 tablespoon olive oil
  • 4 cups vegetables (broccoli, snap peas & zucchini pictured)
  • 2 cups edamame shelled
  • 1 tablespoon ginger finely chopped
  • 1 clove garlic crushed

Vegan Teriyaki Sauce

  • 3 tablespoons reduced sodium soy sauce (tamari or coconut aminos may be subbed)
  • 5 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon sake (optional; mirin, sherry or white wine may be subbed)


  • Shake together all vegan teriyaki sauce ingredients and set aside.
  • Heat oil over medium heat in a large pan.
  • Add the vegetables and edamame. Cook for 5-7 minutes, stirring occasionally, until softened (but you still want them to be a bit crisp).
  • Give the vegan teriyaki sauce a good shake, then pour into the pan. Cook for 1-2 minutes until sauce is thickened and all veggies are coated.
  • Serve immediately over rice.

Meal Prep Bowls

  • Portion stir fry out into meal prep containers along with 1/2 cup portions of cooked rice.
  • Store in the fridge for up to 4 days.
  • To serve, heat in the microwave until steaming hot.


nutritional information does not include rice


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