Teriyaki Stir-Fry | Vegan
Savory + quick + flavorful
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!
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.
Sliced Baby Bella Mushrooms (optional)
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.
veggie pot stickers