Vegan Stir-fry Recipe

Cook rice (if not using pre-cooked)

If you don’t have cooked rice, rinse 1 cup dry vegan long grain & wild rice blend under cold water. Combine with 2 cups vegetable broth or water and 1 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 35–45 minutes until the grains are tender and most liquid is absorbed. Remove from heat and let stand covered 10 minutes, then fluff with a fork. Yield: about 2 cups cooked.

Prep vegetables: slice the red bell pepper into thin strips, slice the onion, clean and slice mushrooms, halve cherry tomatoes, mince garlic and ginger, and cut broccoli into small florets. Slice green onions for garnish and set aside.

Steam broccoli

Bring 1 inch of water to a simmer in a pot fitted with a steamer basket. Add broccoli florets, cover, and steam 3–4 minutes until bright green and just tender-crisp. Immediately transfer to a bowl and set aside to keep warm.

Sauté aromatics

Heat 1 tablespoon extra virgin olive oil in a large sauté pan or wok over medium-high heat. Add minced garlic and ginger and sauté 30–45 seconds until fragrant, stirring so they do not brown.

Stir-fry vegetables

Add sliced onion and red pepper to the pan and cook 3–4 minutes, stirring frequently, until they begin to soften. Push them to one side of the pan (or remove briefly) and add the remaining 1 tablespoon olive oil. Add sliced mushrooms and sauté 3–4 minutes until they release liquid and begin to brown. Return onions/peppers to the pan if removed. Add halved cherry tomatoes and cook 1–2 minutes just to warm them without falling apart.

Combine broccoli and season

Add the steamed broccoli to the pan with the other vegetables. Pour in soy sauce (or tamari), rice vinegar, and maple syrup (if using). Stir-fry everything together 1–2 minutes so flavors meld and sauce lightly coats the vegetables. Taste and add black pepper and salt to taste.

Finish with sesame oil (optional) and remove from heat. Sprinkle sliced green onions over the vegetables as garnish.

Divide the cooked vegan long grain & wild rice between plates or bowls to make a bed (about 1 cup cooked rice per serving). Spoon the hot vegetable stir-fry over the rice, distributing vegetables evenly.

Serve immediately. Offer extra soy sauce/tamari or chili flakes at the table if desired.