Teriyaki Stir-Fry | Vegan

Savory + quick  + flavorful

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As a vegan, I often find myself reminiscing those spontaneous carryout days.  And I must admit, it came in the clutch when I just wanted something quick and tasty. However, I would find myself feeling lousy from the excessive sodium and grease found in the takeout. So, if you are looking to make your very own meat-less & dairy-free stir-fry, without all of the grease, guilt and excessive sodium, I've got you covered! Try my very own, quick and easy Vegan Stir-Fry with ONLY 10 ingredients. Let's began! 

 

Ingredients:

  • 1 Cup of Quorn Vegan Chicken Tenders (optional)

  • 1 tsp grapeseed oil ( or your choice of cooking oil)

  • 1/2 of a White Onion

  • 1/4 tsp finely diced ginger (optional)

  • 1/2 cup Shredded carrots

  • 2 Cups Cooked Wild Rice (or your rice of choice). I use wild rice for it's nutrition value. 

  •  1 1/2 - 2 cups Broccoli and/or Spinach

  • 1/4 cup Edamame (optional)

  • 1/2 tsp Sesame Oil

  • 1 tsp Soy Sauce

  • 1/2 - 3/4 cup teriyaki Sauce. 

  • Sesame Seeds 

  • Sliced Baby Bella Mushrooms (optional)

 

Instructions:

  • lightly oil skillet with grapeseed oil or vegetable oil of choice.

  • sauté vegan chicken until golden and season according to liking.

  • finely chop onions, ginger, then transfer into the skillet and sauté.

  • add sesame oil. 

  • add rice & vegetables: carrots, edamame, mushrooms & broccoli. mix well & cover with top and allow steam to soften vegetables. 

  • add soy sauce & teriyaki sauce, mix well.

  • continue to cook for a few minutes before serving.

  • top with sesame seeds.

ENJOY WITH:

  • kimchi 

  • Vegan Pho

  • veggie pot stickers

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!

EntreeYasmin Wells