Go Back
Print
Recipe Image
–
+
servings
Print Recipe
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 Time
15
mins
Cook Time
15
mins
Total Time
30
mins
Course:
Dinner
Cuisine:
Japanese
Servings:
4
Calories:
225
kcal
Author:
Denise Bustard
Ingredients
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)
Instructions
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.
Notes
nutritional information does not include rice
Nutrition
Serving:
1
/4 of batch
|
Calories:
225
kcal
|
Carbohydrates:
27
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
707
mg
|
Potassium:
695
mg
|
Fiber:
6
g
|
Sugar:
12
g
|
Vitamin A:
640
IU
|
Vitamin C:
86.1
mg
|
Calcium:
111
mg
|
Iron:
2.8
mg