Vegetarian Veg Out Recipe

Prep vegetables

Dice the onion, mince the garlic, seed and chop the red bell pepper, halve and slice the mushrooms, halve the zucchini and slice into 1/2-inch pieces, cut broccoli into bite-sized florets, and thinly slice the carrot on the bias.

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons olive oil and let warm until shimmering but not smoking.

Add the diced onion and a pinch of salt. Sauté 3–4 minutes until the onion is translucent and beginning to brown at the edges.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the carrots and broccoli first (they take longest). Stir-fry 2 minutes to start softening.

Add the bell pepper, mushrooms, and zucchini. Stir-fry another 3–4 minutes until vegetables are crisp-tender and mushrooms release their liquid.

Push the vegetables to the side of the pan. Add the remaining 1 tablespoon olive oil in the cleared space and add the drained chickpeas. Let chickpeas sizzle 1–2 minutes so they warm and take on slight color, then toss with the vegetables.

While vegetables cook, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, vegetable broth (or water), red pepper flakes, black pepper, and remaining 1/4 tsp kosher salt in a small bowl until combined.

Pour the sauce over the vegetables and chickpeas in the pan. Stir well to coat. Cook 2–3 minutes, stirring, so the sauce reduces slightly and glazes the vegetables.

Stir in the cooked brown rice (or quinoa) and baby spinach. If the rice is cold, break up any clumps before adding. Toss everything together until the rice and spinach are evenly mixed and the spinach is wilted, about 2 minutes.

Taste and adjust seasoning: add up to 1/4 tsp more salt or 1/2 tsp soy sauce if desired, or a squeeze of lime for brightness.

Transfer the Vegetarian Veg Out to serving bowls. Sprinkle toasted sesame seeds, sliced scallions, and chopped cilantro or parsley over the top.

Serve with lime wedges on the side for squeezing just before eating.