vegan stir fry

<p>15 Minute Lo Mein! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!</p>

15 Minute Lo Mein

soy sauce (sub regular soy sauce if needed)

sesame oil

sugar

ramen noodles

vegetables

mirin

Sauce

Shake all the sauce ingredients together in a jar.

15 Minute Lo Mein Step 1

Noodles

Cook the noodles according to package directions. Drain and set aside.

15 Minute Lo Mein Step 2

Lo Mein

Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce &#8211; toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles &#8211; you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!

Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce - toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles - you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!

15 Minute Lo Mein Step 3

Thank you Lindsay for that nice recipe. I had no different soy sauces so I took the one I have at home, I also exchanged sugar for vegan honey (synthetic produced without bees). I also added a few more veggies because in our household we love veggies.  This is a keeper and will be made very soon again

Just made this with ricewine vinegar and agave nectar with rice ramen and its delicious! Also I didn't have the dark sky but will purchase this next time.

absolutely love everything about this recipe. delicious, decedent, i love the way the light and dark come together to create a beautiful array of flavours on my tongue. i cant believe that this is so easy!!! my kids love it

When it comes to the noodles, you said "grab a box of this ramen, too", no link or list of what noodles you had in mind. No picture either. Which one did you mean to recommend?

I am SO pumped to make this...and 15 minutes...my soul is literally jumping for joy. &lt;3

Love the 15 minute Lomein. Did a couple subs because on the fly but my husband liked it. Trying to eat primarily plant based and he begged me NOT to make any more beans!!  Thx!

Hi! I just made this Lo Mein recipe, using some rotisserie chicken for a quicker weeknight meal. Also, since i luuuuv the spicy sesame dressing from your Korean BBQ bowls, I added grated ginger, garlic and Sambal oelek to the sauce. Yum.

This was good. I used soba noodles. I used 3 T. of dark low-sodium soy sauce b/c I didn't have any light. I also didn't have any mirin, so I used 2 T. of marsala wine with 1 T. of sugar. I also added cubed tofu. It took a few minutes more than 15 but not double that amount or anything like that.

I meant to say 2 T. of marsala wine with 1 t. of sugar as per Cooking Light's Web site in place of the mirin. Mea culpa!

Your recipes are always simple yet gorgeous! Recently this particular lo mein has become my favorite weeknight dinner.

How yummy! You could not have convinced me as a kid that Lo Mein could be made this easily. What a simple recipe, I  am so excited to test this out.

https://content.jwplatform.com/videos/yFScuQEY.mp4

This 15-minute wonder is absolutely my new go-to for a quick summer Asian noodle stir fry. Lo Mein FTW!

Pinch Of Yum – Pearl River Bridge LoMein

This spicy as you want to make it cauliflower peanut stir-fry is a hearty vegan dinner recipe. Serve it with rice or quinoa or a complete meal!

Spicy Peanut Cauliflower Stir Fry

cauliflower (, in bite-sized florets)

red bell pepper (, sliced)

peanut butter

ginger

garlic, grated

soy sauce or coconut aminos

tbsp rice vinegar

tbsp sriracha

tbsp coconut or brown sugar

tbsp sesame oil (1 toasted) (, divided)

tbsp hot water (if needed)

peanuts

green onion, cilantro, crushed peanuts ((optional))

Whisk the peanut butter, garlic, ginger, soy sauce, vinegar, sriracha, sugar, and 2 tablespoons oil until combined. If the sauce is too thick, add hot water - 1 tablespoon at a time. (You can make the sauce while the cauliflower cooks.)

Preheat a large, non-stick sauté pan on medium-high heat. Add 1 tablespoon sesame oil and swirl to coat the pan. Add the cauliflower (in batches if needed). Cook 5 -7 minutes allowing the florets to brown slightly. Reduce heat to medium. Add red pepper slices. Cook just until tender, about 3 minutes. 

Add peanut sauce (reserving a ¼ cup for extra dipping). Stir until heated through and the vegetables are well coated. 

Remove pan from the heat. Sprinkle with chopped peanuts and optional garnishes. Serve warm.

Sesame Ginger Tempeh Stir Fry- this vegan dinner is delicious and surprisingly easy to throw together!

Sesame Ginger Tempeh Stir Fry

tempeh,

ginger paste (sub

garlic paste (sub

rice vinegar

maple syrup

cornstarch

nut butter

olive oil

green beans,

carrots, thinly sliced (or baby carrots)

In a blender, combine the sauce ingredients: ginger, garlic, sesame oil, rice vinegar, soy sauce, maple syrup, cornstarch, and nut butter. The sauce can also be whisked together in a bowl but I find the blender much easier.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned. Toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to carmelize a bit. Remove to a clean plate and return skillet to the heat.

Add in the remaining tablespoon of olive oil and toss together the green beans and the carrots in the skillet. Cook for about 5 minutes. Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is nicely coated in the sauce. Cook about 2-3 more minutes.

Serve over rice or quinoa and ENJOY!! Also great on its own!

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Easy to make, balanced flavours and textures, and absolutely delicious. My guests and I enjoyed it enormously and I will certainly make it again.

way too salty!!!! cut back the soy sauce. otherwise good

The dish was delish ! A newbie to tempeh, I used a 3 grain that I'm not too crazy about. Will try another next time. The sauce was yummy (with the green beans ;) ). Made a side of Thai coconut basmati rice :D Thank you for sharing !

My family thought this was pretty good. We will have it again but will maybe use about 1 tbsp less of maple syrup in the sauce. The only complaint from the family was maybe the sauce was a "bit sweet." I also think it's a pretty versatile recipe and other vegetables that are on hand could be substituted and/or added. Also, fwiw, I used fresh minced garlic and ginger in the recipe and not from the tubes.

This was good but needed less corn starch. With that much the sauce quickly turned to a sticky goo. I will try with 1 tsp next time. 

YAY! So glad that you liked it! This is def one of my favorites on the blog!

I served with rice noodles. Delicious easy and healthy! Five stars! 

Not a great texture. I followed the recipe but my sauce turned out thick and gluggy. Will need to make again to see where I went wrong. 

Super easy to make! Delicious!
I used broccolini, carrot, green beans and mushroom
and substituted corn starch for arrowroot powder, rice malt syrup instead of maple syrup and tamari instead of soy sauce. SO delicious, will make again!

This turned out really well. I didn't have any green beans so I used spinach, red bells pepper and carrots. I substituted the Corn flour with Arrowroot and served with cauliflower rice . This will definitely be a go to recipe.

This is really tasty and easy to put together. We've had it about 4 times and I've always used peanut butter for the sauce. I would like to also try it with almond butter. Also, I've always used fresh ginger and fresh garlic in the sauce instead of the paste in a tube. The last time we had this we also had a small amount of broccoli that was uncooked and was going to go to waste so I also included that. One of my daughters is vegan and the other will eat almost anything. Both like this recipe. Everyone I've served this to has liked it.

https://www.youtube.com/watch?v=cUD4Z1nnuPg

Sesame Ginger Tempeh Stir Fry- this vegan dinner recipe is super easy to make and so delicious!!

Get the full recipe here: https://foodwithfeeling.com/sesame-ginger-tempeh-stir-fry/

Quick, easy and healthy Tofu Quinoa Stir Fry. Ready in under 20 minutes!

Tofu Quinoa Stir Fry

carrot

bell pepper (, sliced, (yellow, orange

garlic (, chopped)

broccoli

mushrooms (, sliced)

snow peas

| 2 cups quinoa (, cooked and cooled)

onions

Chinese 5 spice

tamari (, or soy sauce)

Add the oil to a pan and fry the tofu (turning frequently) until starting to get crispy.

Remove from the pan and set aside.

Add carrot, broccoli and peppers to the pan and sauté over a medium heat for a few minutes until just starting to soften.

Add the garlic and sauté for a minute or two longer.

Add the mushrooms and ¾ of the green onions.

Cook for another couple of minutes.

While cooking mix the tamari/soy sauce with the maple syrup and Chinese 5 spice in a small bowl.

Add the quinoa and snow peas to the pan along with the Tamari/ soy sauce mixture and the tofu.

Stir together well and cook until the quinoa is heated through.

Serve sprinkled with the remaining raw green onions.

Flavorful recipe for Tofu Stir-Fry with Broccolini and Mushrooms - this can also be made with shrimp or chicken -simple, flavorful vegan and gluten free, fast and easy!

Tofu Stir-Fry with Broccolini and Mushrooms 

broccolini (or broccoli)

tofu- patted dry, cubed

shallot-

garlic cloves- rough chopped

coconut oil or peanut oil

Salt and Pepper

4-5 chilies de arbol (dried red chilies)

vinegar sub rice wine vinegar

soy sauce (or GF Braggs liquid Amino Acids)

water

Place broccolini in a steamer basket, inside a medium pot with 1 inch water. Bring to a boil. Cover, turn heat down and simmer 5 minutes. Turn heat off. Uncover.

At the same time chop the shallots, garlic and slice the mushrooms.

Gather the rest of the ingredients together by the stove.

In a wok or cast iron skillet, heat the coconut oil over medium high heat. When hot, season the oil with a generous 5 finger pinch of salt and fresh cracked pepper.

Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure pan is well oiled, and let it develop a little golden crust before flipping. When it gets this &#8220;crust&#8221; it will naturally release itself from the pan- if it&#8217;s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.

Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Saute 1 minute.

Add vinegar, soy and water. Stir. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt, add more if necessary. Divide among two bowls.

Garnish with Peanut Chili Crunch,  crispy shallots, scallions or toasted sesame seeds.

What a great combination of flavors.  We add a tablespoon or two of peanut butter to it and serve it over brown rice.

I’ve made this twice now as it was so delicious! I’m not a huge fan of tofu so I left that out and tried the tip suggested in another comment of using peanut butter (crunchy) and the dish was absolutely wonderful. As I particularly like both broccolini and mushrooms this recipe will be become a fixture for me.

I just got a chance to make it and it came out great! Thank you for the recipe.

Great recipe. Simple but turned out great! One I’ll be cooking again :P

Omg so good but simple to make.  This is my 2nd week vegetarian and I’m so glad I found your site!

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!

Vegan Ginger Teriyaki Stir Fry

maple syrup (see note 2)

mirin (see note 3)

red pepper flakes (optional;

ginger (grated on a microplane

garlic (minced)

vegetables (broccoli, snap peas & zucchini pictured)

edamame (shelled)

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.

Cook

Cook vegetables &amp; 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.

Toss

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- Serve the stir fry over rice, and enjoy!

This tangy sweet and sour stir fry is ready in about 45 minutes by using your Instant Pot to cook the vegetables and the rice back to back. This recipe is vegan and oil free!

Vegan Stir Fry

Vegan Meatless Chicken

Firm Tofu, etc

onion

bell pepper

pineapple

lemon

apple cider vinegar

pineapple juice

soy sauce

ginger powder

Tbsp toasted sesame seeds (optional)

dry chili flakes (optional)

short grain white rice

Chop up the onion and bell pepper. Slice the carrot into matchsticks. Cut up the head of broccoli and slice the pineapple if needed.

Add 1/4 cup water to the Instant Pot, add the onion, bell pepper and vegan chicken. Press the sauté button and set it to 5 minutes. Keep the lid closed but NOT SEALING while it sautés.

Open the lid and pour in the sauce, broccoli, and carrots. Sauté for another 5 minutes (use the Instant Pot timer to time the 5 minutes) with the lid open, stirring the pot to make sure the sauce doesn't burn. It will boil and thicken.

Use a potholder to transfer the veggies and sauce to a serving dish.

Then measure dry rice into the pot, and wash the rice.

Add water to the rice. Secure the lid and set the valve to sealing, and press &quot;Rice&quot; or &quot;Manual.&quot; Set the time to 12 minutes on high pressure if using manual. Do a quick release when done.

Serve with toasted sesame seeds and chili flakes, if desired.

Quick and easy Broccoli Stir Fry with your choice of tofu, chicken, shrimp or beef.  The simple stir fry sauce is made from scratch and is Gluten-free adaptable.

Broccoli Stir Fry

cashews (or peanuts)

peanut oil

salt

pepper

——

shallot

garlic cloves, rough chopped

fresh ginger, chopped

broccoli, cut into very small florets

water Cooking wine

chilies

soy sauce (or gluten-free Braggs Liquid Aminos)

maple syrup (or honey)

Rice Vinegar

chili paste (or Sriracha), more to taste

white pepper (optional)

Cook rice if using. I use this pasta method for quickest cooking. 

Toast Nuts

If using raw nuts toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this if using roasted nuts.

Cook protein

Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn&#8217;t stick if you don&#8217;t fiddle with it. Turn it over and crisp up the other side. Place on a paper towel. See notes for chicken, shrimp and beef. 

In the same pan, adding a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant. Add Broccoli and give a stir for 2 minutes.  Pour in the water or wine, stir, cover and let the broccoli steam for 3-4 minutes, or until broccoli is vibrant and just tender.

While the broccoli is steaming, mix the sauce ingredients together in a small bowl. 

Remove lid and cook off any remaining liquid until the pan is relatively dry.

Make a well in the center, add the dried chilies and toast for 45 seconds.

Pour in the sauce, and give a stir to heat up.

Add the crispy tofu (or other cooked protein) into the pan right before serving, warming and tossing to coat.

I made this for lunch today and it was yummy and healthy! I did not have enough broccoli as called for in the recipe, so I added mushrooms.

Soooooo Good! Your seasonings are always spot on. Perfect!
❤️Rhonda

Very easy and full of flavor. Love that this is all made from scratch.

Loved it.  Sauce was terrific.  I used chili garlic sauce instead of chili paste.  That’s all I had in the refrigerator.  I’m so impressed with the flavor in each bite.  Happy girl tonight!  Thanks.

Delicious, new favourite way to cook tofu

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Top Tags

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Sesame Ginger Tempeh Stir Fry

Tofu Quinoa Stir Fry

Tofu Stir-Fry with Broccolini and M...

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