Whether you’re craving a quick weeknight dinner or exploring plant-based comfort food, these 20 flavorful vegan stir fry recipes are here to save the day. Simple, vibrant, and endlessly customizable, they turn fresh ingredients into mouthwatering meals in minutes. Ready to stir up some magic? Dive in and discover your new favorite dish!
Spicy Thai Basil Tofu Stir Fry
Feeling that midweek dinner slump? You need something fast, flavorful, and totally satisfying. This spicy Thai basil tofu stir fry is your answer—it comes together in minutes and delivers a serious flavor punch.
Ingredients
– 14 oz firm tofu
– 3 tbsp vegetable oil
– 4 cloves garlic
– 2 Thai chilies
– 1 red bell pepper
– 1 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sugar
– 1 cup fresh Thai basil leaves
Instructions
1. Press the block of tofu for 15 minutes between paper towels with a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Mince 4 cloves of garlic finely.
4. Thinly slice 2 Thai chilies, removing the seeds for less heat if preferred.
5. Cut 1 red bell pepper into thin strips.
6. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
7. Add the tofu cubes in a single layer and cook for 4-5 minutes until golden brown on all sides.
8. Remove the tofu from the skillet and set it aside on a plate.
9. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
10. Add the minced garlic and sliced chilies, stir-frying for 30 seconds until fragrant.
11. Add the sliced red bell pepper and stir-fry for 2 minutes until slightly softened.
12. Return the cooked tofu to the skillet.
13. Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar to the skillet.
14. Toss everything together quickly to coat evenly and heat through for 1 minute.
15. Turn off the heat and stir in 1 cup of fresh Thai basil leaves until just wilted.
Unbelievably quick, this dish gives you crispy tofu with a savory-sweet sauce that clings perfectly. The fresh basil adds a cool, aromatic finish that balances the chili heat. Serve it over jasmine rice or even stuff it into lettuce cups for a low-carb option.
Garlic Ginger Vegetable Stir Fry
Just when you need a quick, healthy dinner that doesn’t skimp on flavor, this garlic ginger vegetable stir fry comes to the rescue. It’s packed with colorful veggies and comes together in minutes, making it perfect for busy weeknights. You’ll love how the fresh ginger and garlic wake up all those crisp-tender vegetables.
Ingredients
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 cup broccoli florets
– 1 cup bell peppers, sliced
– 1 cup carrots, thinly sliced
– 1 cup snap peas
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the hot oil.
3. Cook for 30 seconds, stirring constantly, until fragrant but not browned.
4. Add 1 cup of broccoli florets and 1 cup of thinly sliced carrots to the wok.
5. Stir-fry for 3 minutes until the vegetables begin to soften.
6. Add 1 cup of sliced bell peppers and 1 cup of snap peas to the wok.
7. Continue stir-frying for 2 more minutes until all vegetables are crisp-tender.
8. Pour 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar over the vegetables.
9. Toss everything together and cook for 1 minute until the sauce coats the vegetables evenly.
10. Drizzle 1 teaspoon of sesame oil over the stir fry and toss once more.
11. Remove from heat and garnish with 2 sliced green onions.
12. Serve immediately while hot. Get ready for that perfect crunch from the snap peas and carrots against the tender broccoli. The ginger and garlic create this warm, aromatic base that makes every bite satisfying—try serving it over quinoa or with a fried egg on top for extra protein.
Sesame Soy Mushroom Stir Fry
Craving something savory and satisfying that comes together in minutes? This sesame soy mushroom stir fry is your new weeknight hero. You’ll love how the earthy mushrooms soak up that glossy, umami-packed sauce.
Ingredients
– 2 tbsp vegetable oil
– 1 lb mixed mushrooms, sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp cornstarch
– 2 tbsp water
– 1 tbsp sesame seeds
– 2 green onions, sliced
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add 1 pound of sliced mixed mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
3. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger to the pan and cook for 1 minute until fragrant.
4. In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and 2 tablespoons of water until smooth.
5. Pour the sauce mixture over the mushrooms and stir continuously for 2-3 minutes until the sauce thickens and coats the mushrooms evenly.
6. Remove the pan from heat and stir in 1 tablespoon of sesame seeds and 2 sliced green onions.
7. Serve immediately over steamed rice or noodles.
Serve this stir fry over fluffy jasmine rice to soak up every drop of the savory sauce. The mushrooms stay wonderfully meaty while the sesame seeds add a subtle crunch. Try topping it with a fried egg for an extra protein boost that makes it a complete meal.
Sweet and Sour Tempeh Stir Fry
Feeling stuck in a dinner rut? You need this sweet and sour tempeh stir fry in your life. It comes together in under 30 minutes and hits all the right notes for a satisfying weeknight meal.
Ingredients
– 8 oz block tempeh
– 2 tbsp vegetable oil
– 1 red bell pepper
– 1 cup broccoli florets
– 1/4 cup soy sauce
– 3 tbsp rice vinegar
– 2 tbsp brown sugar
– 1 tbsp ketchup
– 1 tsp cornstarch
– 2 cloves garlic
– 1 tsp fresh ginger
– 2 green onions
Instructions
1. Cut the 8 oz block of tempeh into 1/2-inch cubes.
2. Mince the 2 cloves of garlic and 1 tsp of fresh ginger.
3. Thinly slice the 1 red bell pepper and 2 green onions.
4. Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
5. Add the cubed tempeh to the hot oil and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
6. Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
7. Add the sliced bell pepper and 1 cup of broccoli florets to the skillet.
8. Stir-fry the vegetables for 4-5 minutes until they begin to soften but still have some crunch.
9. In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp ketchup, and 1 tsp cornstarch until smooth.
10. Pour the sauce mixture over the tempeh and vegetables in the skillet.
11. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
12. Remove the skillet from heat and stir in the sliced green onions.
Hearty and satisfying, this dish delivers a perfect contrast of chewy tempeh against crisp-tender vegetables, all coated in that classic tangy-sweet glaze. Serve it over fluffy jasmine rice to soak up every last drop of sauce, or try it stuffed into warm tortillas for a fun fusion twist.
Coconut Curry Chickpea Stir Fry
Whew, after a long day, you need something quick, flavorful, and satisfying. This coconut curry chickpea stir fry is exactly that—a one-pan wonder that comes together in under 30 minutes. It’s the perfect cozy meal for those nights when you want something delicious without the fuss.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 (13.5 ounce) can coconut milk
– 2 (15 ounce) cans chickpeas, drained and rinsed
– 1 red bell pepper, sliced
– 1 cup frozen peas
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat for 1 minute.
2. Add 1 diced medium yellow onion and cook for 4–5 minutes, stirring occasionally, until the onion turns translucent.
3. Stir in 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent it from burning.
4. Add 2 tablespoons of red curry paste to the skillet and cook for 1 minute, stirring constantly to toast the spices.
5. Pour in 1 can of coconut milk and use a whisk to fully incorporate the curry paste, scraping the bottom of the pan.
6. Add 2 cans of drained and rinsed chickpeas and 1 sliced red bell pepper, stirring to coat everything in the sauce.
7. Bring the mixture to a simmer, then reduce the heat to medium and cook for 8–10 minutes until the sauce thickens slightly. Tip: A gentle simmer means small bubbles around the edges—avoid a rolling boil.
8. Stir in 1 cup of frozen peas and cook for 2–3 minutes until the peas are heated through.
9. Remove the skillet from the heat and stir in 1 tablespoon of soy sauce and 1 tablespoon of lime juice. Tip: Always add lime juice off the heat to preserve its bright, fresh flavor.
10. Garnish with 1/4 cup of chopped fresh cilantro before serving. The creamy coconut sauce clings to the tender chickpeas and crisp-tender veggies, with a gentle heat from the curry paste. Serve it over jasmine rice for a complete meal, or spoon it into lettuce cups for a lighter option.
Teriyaki Eggplant and Bell Pepper Stir Fry
Craving something savory and satisfying that comes together in no time? This teriyaki eggplant and bell pepper stir fry is your new go-to weeknight dinner. You’ll love how the tender vegetables soak up that sweet and salty sauce.
Ingredients
- 2 medium eggplants
- 1 red bell pepper
- 1 yellow bell pepper
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon grated ginger
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 green onions
- 1 tablespoon sesame seeds
Instructions
- Cut the eggplants into 1-inch cubes and place them in a colander.
- Sprinkle 1 teaspoon of salt over the eggplant cubes and let them sit for 15 minutes to draw out excess moisture.
- Rinse the eggplant thoroughly under cold water and pat completely dry with paper towels.
- Cut the red and yellow bell peppers into 1-inch squares.
- Mince the garlic cloves and grate the ginger.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the dried eggplant cubes to the hot oil and cook for 6-8 minutes, stirring occasionally, until they develop golden-brown edges.
- Add the bell pepper squares and cook for 3-4 minutes until they begin to soften but still have some crunch.
- Push the vegetables to one side of the skillet and add the minced garlic and grated ginger to the empty space.
- Cook the garlic and ginger for 30 seconds until fragrant, then mix them into the vegetables.
- In a small bowl, whisk together the soy sauce, honey, and rice vinegar until the honey dissolves completely.
- Pour the sauce mixture over the vegetables and stir to coat everything evenly.
- In the same small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
- Add the cornstarch slurry to the skillet and stir continuously for 1-2 minutes until the sauce thickens and coats the vegetables.
- Thinly slice the green onions, using both white and green parts.
- Remove the skillet from heat and sprinkle the sliced green onions and sesame seeds over the stir fry.
What makes this dish special is the way the silky eggplant contrasts with the crisp-tender peppers, all wrapped in that glossy, umami-rich teriyaki glaze. Try serving it over fluffy jasmine rice or tossing it with soba noodles for a complete meal that feels both comforting and fresh.
Peanut Butter Noodle Stir Fry
Ready for a quick dinner that hits all the right spots? You’re going to love this peanut butter noodle stir fry. It comes together in minutes and satisfies those takeout cravings without leaving your kitchen.
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 lb chicken breast, sliced thin
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 3 green onions, chopped
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup water
- 1 tbsp sesame seeds
Instructions
- Place rice noodles in a large bowl and cover with boiling water, letting them soak for 8 minutes until tender but still slightly firm.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add sliced chicken breast and cook for 5-6 minutes, stirring occasionally, until no pink remains and internal temperature reaches 165°F.
- Add red bell pepper and carrots to the skillet, cooking for 3-4 minutes until vegetables are tender-crisp.
- While vegetables cook, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, red pepper flakes, and water in a small bowl until smooth.
- Drain the soaked noodles thoroughly, shaking off excess water.
- Add the drained noodles to the skillet with the chicken and vegetables.
- Pour the peanut sauce over everything in the skillet, tossing continuously for 2-3 minutes until everything is evenly coated and heated through.
- Remove from heat and stir in green onions, reserving some for garnish.
- Sprinkle with sesame seeds and serve immediately.
Deliciously creamy with just the right amount of kick, this stir fry delivers satisfying chew from the noodles against crisp-tender veggies. The peanut sauce clings perfectly to every strand, making each bite better than the last. Try topping with extra crushed peanuts or serving alongside quick-pickled cucumbers for contrasting crunch.
Lemon Garlic Broccoli Stir Fry
Ever have one of those nights where you want something healthy but don’t want to spend hours in the kitchen? This lemon garlic broccoli stir fry is your answer. It comes together in minutes and delivers that perfect balance of bright, savory flavor you crave.
Ingredients
– 1 tbsp olive oil
– 3 cloves garlic, minced
– 1 lb broccoli florets
– 1/4 cup vegetable broth
– 2 tbsp soy sauce
– 1 tbsp lemon juice
– 1/4 tsp red pepper flakes
Instructions
1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add 3 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
3. Add 1 lb broccoli florets to the skillet and stir to coat with the garlic oil.
4. Pour in 1/4 cup vegetable broth and immediately cover the skillet with a lid.
5. Steam the broccoli for 3 minutes until bright green and slightly tender.
6. Remove the lid and continue cooking for 2 more minutes until most of the liquid evaporates.
7. Add 2 tbsp soy sauce and toss to coat all the broccoli florets evenly.
8. Cook for 1 minute, stirring constantly, until the soy sauce lightly glazes the broccoli.
9. Remove the skillet from heat and drizzle with 1 tbsp lemon juice.
10. Sprinkle 1/4 tsp red pepper flakes over the stir fry and toss one final time to combine.
Keep this dish simple as is, or get creative by serving it over quinoa or tossing it with cooked shrimp. The broccoli stays crisp-tender with a glossy coating that’s tangy from the lemon and savory from the garlic. It’s the kind of side that might just steal the show from your main course.
Maple Glazed Carrot and Snap Pea Stir Fry
Perfect for those busy weeknights when you want something healthy but don’t want to spend hours in the kitchen. This maple glazed carrot and snap pea stir fry comes together in under 20 minutes and delivers that sweet-savory combo we all love. You’ll be amazed how such simple ingredients can create such a satisfying meal.
Ingredients
– 2 tbsp vegetable oil
– 1 lb carrots, peeled and sliced into ¼-inch rounds
– 8 oz snap peas, trimmed
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– ¼ cup maple syrup
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– ½ tsp red pepper flakes
– 2 green onions, sliced
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add 1 pound of sliced carrots and cook for 5 minutes, stirring occasionally, until they begin to soften and develop light brown spots.
3. Add 8 ounces of snap peas and cook for 2 minutes, stirring constantly, until they turn bright green but remain crisp.
4. Push vegetables to one side of the pan and add 3 minced garlic cloves and 1 tablespoon of grated ginger to the empty space.
5. Cook the garlic and ginger for 30 seconds until fragrant, then mix them into the vegetables.
6. Combine ¼ cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and ½ teaspoon red pepper flakes in a small bowl.
7. Pour the sauce mixture over the vegetables and toss to coat everything evenly.
8. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and glazes the vegetables.
9. Remove from heat and stir in 2 sliced green onions.
Fresh from the pan, this stir fry offers a wonderful contrast of textures – tender carrots, crisp snap peas, and that sticky-sweet glaze clinging to every bite. The maple syrup caramelizes beautifully against the savory soy sauce, while the red pepper flakes provide just enough heat to keep things interesting. Try serving it over quinoa or tossing it with soba noodles for a complete meal that feels anything but ordinary.
Miso Ginger Bok Choy Stir Fry
Craving something fresh, fast, and packed with flavor? This miso ginger bok choy stir fry is your new weeknight hero. You’ll love how the savory miso and zesty ginger come together in minutes.
Ingredients
– 1 lb baby bok choy
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp white miso paste
– 1 tbsp rice vinegar
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 tbsp water
– 1 tsp sesame seeds
Instructions
1. Rinse 1 lb baby bok choy thoroughly under cold running water to remove any dirt from between the leaves.
2. Trim off the very bottom of each bok choy stem, then slice each head in half lengthwise.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add 3 cloves minced garlic and 1 tbsp grated ginger to the hot oil and cook for 30 seconds until fragrant but not browned.
5. Place bok choy halves cut-side down in the skillet in a single layer, working in batches if needed to avoid crowding.
6. Cook bok choy for 2 minutes without moving to develop a light char on the cut surfaces.
7. Flip bok choy halves and cook for another 2 minutes until stems are tender-crisp when pierced with a fork.
8. While bok choy cooks, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, and 2 tbsp water in a small bowl until smooth.
9. Push bok choy to one side of the skillet and pour the sauce mixture into the empty space.
10. Let the sauce bubble for 30 seconds to thicken slightly, then toss everything together to coat evenly.
11. Remove from heat and sprinkle with 1 tsp sesame seeds before serving.
Out of the pan and onto your plate in under 15 minutes, this stir fry delivers tender-crisp bok choy with deeply savory miso and bright ginger notes. The sesame seeds add a subtle crunch that plays beautifully against the silky sauce. Try it over steamed rice or alongside grilled salmon for a complete meal that feels anything but rushed.
Five-Spice Tofu and Cabbage Stir Fry
Just when you need a quick, healthy dinner that doesn’t skimp on flavor, this five-spice tofu and cabbage stir fry comes to the rescue. It’s packed with savory goodness and comes together in under 30 minutes—perfect for those busy weeknights when you want something satisfying without the fuss.
Ingredients
– 1 block (14 oz) extra-firm tofu
– 1 tbsp cornstarch
– 2 tbsp vegetable oil
– 1 small head green cabbage (about 6 cups shredded)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp five-spice powder
– 1 tsp sesame oil
– 2 green onions, sliced
Instructions
1. Press the tofu block between paper towels with a heavy pan on top for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes and toss with 1 tbsp cornstarch until evenly coated.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy.
5. Remove tofu from skillet and set aside on a plate.
6. Add remaining 1 tbsp vegetable oil to the same skillet over medium-high heat.
7. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
8. Add shredded cabbage and stir-fry for 5-6 minutes until slightly wilted but still crisp.
9. Return tofu to the skillet with the cabbage.
10. Add soy sauce, rice vinegar, and five-spice powder, stirring to coat everything evenly.
11. Cook for 2 more minutes, stirring frequently, until the sauce thickens slightly.
12. Remove from heat and drizzle with sesame oil.
13. Garnish with sliced green onions before serving.
Light and satisfying, this stir-fry delivers crispy tofu against tender-crisp cabbage with that distinctive five-spice warmth. The textures play beautifully together—each bite offers something different. Try serving it over brown rice or quinoa for a complete meal, or stuff it into lettuce cups for a low-carb option that’s equally delicious.
Pineapple Cashew Stir Fry
Vibrant, sweet, and savory all at once, this pineapple cashew stir fry is exactly what you need when you want something quick but impressive. You’ll love how the juicy pineapple chunks mingle with crunchy cashews in a glossy sauce. It comes together in under 30 minutes, making it perfect for busy weeknights.
Ingredients
- 2 tbsp vegetable oil
- 1 lb chicken breast, cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 cup pineapple chunks
- 1/2 cup raw cashews
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 2 green onions, sliced
Instructions
- Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add 1 lb chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Remove chicken from skillet and set aside on a plate.
- Add 1 red bell pepper to the same skillet and cook for 3 minutes until slightly softened.
- Stir in 1 cup pineapple chunks and 1/2 cup raw cashews, cooking for 2 minutes until pineapple is lightly caramelized.
- Push vegetables to one side and add 3 cloves minced garlic and 1 tbsp grated ginger to the empty space, cooking for 30 seconds until fragrant.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp cornstarch until smooth.
- Pour sauce mixture into the skillet and bring to a simmer, stirring constantly for 1-2 minutes until thickened.
- Return cooked chicken to the skillet and toss everything together until evenly coated with sauce.
- Remove from heat and stir in 2 sliced green onions.
Hearty and satisfying, this stir fry delivers a wonderful contrast between the tender chicken, crisp-tender peppers, and crunchy cashews. The sweet pineapple balances the savory soy sauce perfectly, creating a sauce you’ll want to spoon over everything. Serve it over steamed rice or quinoa to soak up every last drop of that delicious glaze.
Black Bean and Corn Stir Fry
Very few weeknight dinners come together as quickly and satisfyingly as this black bean and corn stir fry. You’ll love how the sweet corn balances the earthy beans, and it’s perfect for those nights when you want something healthy but don’t feel like spending hours in the kitchen. Let’s get cooking!
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 red bell pepper
– 1 cup frozen corn
– 15 oz can black beans
– 1 tsp cumin
– 1/2 tsp chili powder
– 1/4 tsp salt
– 1/4 cup chopped cilantro
– 1 lime
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Dice 1 medium yellow onion into 1/2-inch pieces and add to the hot oil.
3. Cook the onion for 4-5 minutes, stirring occasionally, until it becomes translucent and slightly golden at the edges.
4. Mince 2 cloves of garlic and add to the skillet, cooking for 30 seconds until fragrant.
5. Dice 1 red bell pepper into 1-inch pieces and add to the pan.
6. Cook the bell pepper for 3-4 minutes until it begins to soften but still has some crispness.
7. Add 1 cup of frozen corn directly to the skillet without thawing.
8. Cook for 2-3 minutes until the corn is heated through and any ice crystals have evaporated.
9. Drain and rinse 15 ounces of canned black beans, then add them to the skillet.
10. Sprinkle in 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1/4 teaspoon of salt.
11. Stir everything together and cook for 2-3 minutes until the beans are heated through.
12. Remove the skillet from heat and stir in 1/4 cup of chopped fresh cilantro.
13. Cut 1 lime in half and squeeze the juice from both halves over the stir fry.
14. Give everything one final gentle stir to combine all the flavors.
Outstanding texture comes from the tender beans against the crisp-tender peppers and sweet corn pops. The lime brightens everything up beautifully, making this equally delicious served over rice, stuffed into tortillas, or even as a hearty taco filling with some avocado slices.
Turmeric Cauliflower and Kale Stir Fry
Getting a healthy dinner on the table doesn’t have to be complicated. This turmeric cauliflower and kale stir fry comes together in one pan and is packed with flavor. You’ll love how the golden turmeric coats the veggies and makes your kitchen smell amazing.
Ingredients
– 1 head cauliflower
– 1 bunch kale
– 2 tbsp olive oil
– 1 tbsp turmeric
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup water
Instructions
1. Cut the cauliflower into small florets, about 1-inch pieces.
2. Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add cauliflower florets to the hot skillet and cook for 5 minutes, stirring occasionally.
5. Sprinkle turmeric, salt, and black pepper over the cauliflower, stirring to coat evenly.
6. Pour water into the skillet and cover immediately to create steam.
7. Cook covered for 3 minutes until cauliflower is tender when pierced with a fork.
8. Add chopped kale to the skillet and stir to combine with the cauliflower.
9. Cook uncovered for 2 minutes, stirring constantly until kale wilts but remains bright green.
10. Remove from heat and let rest for 1 minute before serving. For extra flavor, try serving this over quinoa or brown rice. The cauliflower becomes tender while keeping some bite, and the kale adds a pleasant earthy contrast to the warm turmeric notes.
Zucchini Noodle Stir Fry with Almond Sauce
Now, you know those days when you want something healthy but don’t want to spend hours in the kitchen? This zucchini noodle stir fry with almond sauce is your answer—it’s fresh, fast, and totally satisfying.
Ingredients
– 2 medium zucchinis
– 1 tbsp olive oil
– 1 red bell pepper, sliced
– 1 cup snap peas
– 2 cloves garlic, minced
– 1/4 cup almond butter
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp maple syrup
– 2 tbsp water
– 1 tbsp sliced almonds
Instructions
1. Spiralize 2 medium zucchinis into noodles using a spiralizer.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 sliced red bell pepper and 1 cup snap peas to the skillet.
4. Sauté vegetables for 4-5 minutes until slightly softened but still crisp.
5. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Push vegetables to one side of the skillet.
7. Add zucchini noodles to the empty side of the skillet.
8. Cook zucchini noodles for 2-3 minutes, tossing gently to prevent overcooking.
9. Whisk together 1/4 cup almond butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, and 2 tbsp water in a small bowl until smooth.
10. Pour almond sauce over the vegetables and zucchini noodles in the skillet.
11. Toss everything together until evenly coated with sauce.
12. Cook for 1 more minute to heat the sauce through.
13. Remove skillet from heat and transfer stir fry to serving plates.
14. Sprinkle 1 tbsp sliced almonds over the top as garnish.
Just imagine that first bite—the zucchini noodles have a satisfying al dente texture while the creamy almond sauce brings nutty richness balanced by the fresh crunch of vegetables. Try serving it in shallow bowls with extra sliced almonds scattered over the top for added texture contrast.
Smoky Paprika Potato Stir Fry
Mmm, you know those nights when you want something hearty but don’t want to spend hours in the kitchen? This smoky paprika potato stir fry comes together in under 30 minutes and fills your kitchen with the most incredible aroma. It’s the perfect weeknight dinner that feels special without the fuss.
Ingredients
– 2 large russet potatoes
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 red bell pepper
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley
Instructions
1. Wash and scrub 2 large russet potatoes thoroughly under cold running water.
2. Cut the potatoes into 1/2-inch cubes for even cooking.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the potato cubes to the hot oil and spread them in a single layer.
5. Cook the potatoes for 8-10 minutes, stirring every 2 minutes, until they develop golden brown edges.
6. While potatoes cook, dice 1 medium yellow onion into 1/4-inch pieces.
7. Mince 2 cloves of garlic finely.
8. Cut 1 red bell pepper into 1/2-inch strips.
9. When potatoes are golden, add the diced onion to the skillet.
10. Cook for 3-4 minutes until onions become translucent and slightly softened.
11. Add the minced garlic and cook for 1 minute until fragrant.
12. Stir in the bell pepper strips and cook for 2 minutes until slightly tender.
13. Sprinkle 1 teaspoon of smoked paprika evenly over the mixture.
14. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
15. Stir everything together thoroughly to coat all ingredients with spices.
16. Reduce heat to medium and cook for 5-7 minutes until potatoes are fork-tender.
17. Chop 2 tablespoons of fresh parsley.
18. Remove skillet from heat and stir in the chopped parsley.
Very satisfying with crispy potato edges and tender centers, this stir fry delivers deep smoky flavor from the paprika that pairs wonderfully with the sweet bell peppers. Try serving it alongside grilled chicken or folding it into warm tortillas for a quick vegetarian taco night—the possibilities are as endless as they are delicious.
Balsamic Glazed Brussels Sprout Stir Fry
Haven’t you been looking for a veggie side that actually gets everyone excited? This balsamic glazed Brussels sprout stir fry is about to become your new go-to. It’s quick, packed with flavor, and even the picky eaters might ask for seconds.
Ingredients
– 1 lb Brussels sprouts
– 2 tbsp olive oil
– 3 cloves garlic
– 1/4 cup balsamic vinegar
– 1 tbsp honey
– 1/4 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Trim the stems off 1 lb Brussels sprouts and slice each one in half lengthwise.
2. Mince 3 cloves garlic finely.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
4. Place Brussels sprouts cut-side down in the skillet in a single layer.
5. Cook without stirring for 5 minutes to develop a deep golden-brown sear on the cut sides.
6. Add minced garlic and 1/4 tsp red pepper flakes, then stir and cook for 1 minute until fragrant.
7. Pour in 1/4 cup balsamic vinegar and 1 tbsp honey, stirring to coat the sprouts evenly.
8. Continue cooking for 4–5 minutes, stirring occasionally, until the glaze thickens and coats the sprouts.
9. Season with 1/2 tsp salt and 1/4 tsp black pepper, then toss to combine.
10. Remove from heat once the sprouts are tender but still slightly firm when pierced with a fork. Keep those Brussels sprouts cut-side down at the start—that caramelization is key for sweetness. Minced garlic burns fast, so add it after the sprouts have some color. Let the glaze reduce until it clings to the sprouts, not the pan. Know that you’ll love the crispy edges against the sticky-sweet glaze, with just a hint of heat from the pepper flakes. Try serving it over creamy polenta or alongside roasted chicken for a meal that feels fancy but comes together in minutes.
Quick Kimchi and Tofu Stir Fry
Pulling together a satisfying dinner doesn’t have to be complicated. This quick kimchi and tofu stir fry comes together in under 20 minutes, packing a punch of flavor that’ll make you forget how easy it was. You’ll love how the spicy, tangy kimchi pairs with crispy tofu for a meal that feels both comforting and exciting.
Ingredients
– 1 block (14 oz) firm tofu
– 1 cup kimchi
– 2 tbsp vegetable oil
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 green onions
– 1 tbsp toasted sesame seeds
Instructions
1. Press the tofu block between paper towels for 10 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes.
3. Slice the green onions into 1/4-inch pieces, separating white and green parts.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add tofu cubes in a single layer and cook for 4-5 minutes until golden brown on bottom.
6. Flip tofu pieces and cook for another 4-5 minutes until crispy on all sides.
7. Remove tofu from skillet and set aside on a plate.
8. Add remaining 1 tablespoon vegetable oil to the same skillet.
9. Add kimchi and white parts of green onions, stirring constantly for 2 minutes until fragrant.
10. Return tofu to the skillet with kimchi mixture.
11. Pour soy sauce over the mixture and stir to combine everything evenly.
12. Cook for 1 minute while stirring to let flavors meld together.
13. Remove skillet from heat and drizzle with sesame oil.
14. Sprinkle with green onion tops and toasted sesame seeds.
15. Serve immediately while hot.
Here’s why this dish works so well: the crispy tofu absorbs the spicy kimchi juices while maintaining its texture. Try serving it over steamed rice or tucked into lettuce wraps for a fresh twist—either way, you’ll get that perfect balance of heat, crunch, and umami in every bite.
Lemongrass Coconut Tofu Stir Fry
Mmm, you know those nights when you want something flavorful and satisfying but don’t want to spend hours in the kitchen? This lemongrass coconut tofu stir fry is your answer—it comes together in under 30 minutes and fills your kitchen with the most incredible aroma. You’ll love how the creamy coconut milk balances the bright, citrusy notes of fresh lemongrass.
Ingredients
– 1 block extra-firm tofu
– 2 tbsp vegetable oil
– 2 stalks fresh lemongrass
– 3 cloves garlic
– 1 tbsp fresh ginger
– 1 red bell pepper
– 1 cup broccoli florets
– 1/2 cup canned coconut milk
– 2 tbsp soy sauce
– 1 tsp maple syrup
– 1/4 cup fresh basil leaves
Instructions
1. Press the tofu block between paper towels with a heavy pan on top for 15 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown.
5. Remove tofu from skillet and set aside on a plate.
6. Thinly slice the lemongrass stalks, using only the tender lower 4-5 inches of each stalk.
7. Mince the garlic cloves and grate the ginger.
8. Cut the red bell pepper into thin strips and separate broccoli into small florets.
9. Heat remaining 1 tablespoon of vegetable oil in the same skillet over medium heat.
10. Add lemongrass, garlic, and ginger to the skillet and cook for 1 minute until fragrant.
11. Add bell pepper strips and broccoli florets to the skillet.
12. Stir-fry vegetables for 4-5 minutes until slightly softened but still crisp.
13. Pour in coconut milk, soy sauce, and maple syrup.
14. Bring the sauce to a gentle simmer for 2 minutes, stirring constantly.
15. Return cooked tofu to the skillet and toss to coat with sauce.
16. Cook for 2 more minutes until everything is heated through.
17. Remove skillet from heat and stir in fresh basil leaves.
Perfectly creamy yet light, this stir fry delivers tender tofu with crisp-tender vegetables in a sauce that’s both rich and refreshing. The lemongrass really shines through, giving it that authentic Southeast Asian flavor profile that makes it feel special. Try serving it over jasmine rice or quinoa, or even stuffing it into lettuce wraps for a low-carb option that doesn’t sacrifice any flavor.
Roasted Red Pepper and Chickpea Stir Fry
Get ready for a weeknight dinner that’s as vibrant as it is easy! This roasted red pepper and chickpea stir fry comes together in a flash, packing a punch of smoky sweetness and savory spice. You’ll love how the tender peppers and creamy chickpeas soak up all that delicious flavor.
Ingredients
– 2 tbsp olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 2 large red bell peppers, sliced into strips
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/4 tsp red pepper flakes
– 1 tbsp soy sauce
– 1/4 cup vegetable broth
– 1/4 cup fresh parsley, chopped
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large thinly sliced onion and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 2 sliced red bell peppers and cook for 6-7 minutes, stirring frequently, until they begin to soften and develop slight char marks.
5. Mix in 1 can drained chickpeas, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp red pepper flakes, coating everything evenly.
6. Pour in 1 tbsp soy sauce and 1/4 cup vegetable broth, scraping any browned bits from the bottom of the pan.
7. Reduce heat to medium and simmer for 3-4 minutes until the liquid reduces by half.
8. Remove from heat and stir in 1/4 cup chopped fresh parsley.
9. Season with salt to taste and serve immediately.
This dish delivers a wonderful contrast between the tender, smoky peppers and the firm, creamy chickpeas. The smoky paprika and subtle heat from the red pepper flakes create a deeply satisfying flavor profile that’s both comforting and exciting. Try serving it over quinoa or stuffing it into warm pita pockets for a complete meal that feels anything but ordinary.
Summary
Kickstart your plant-based cooking journey with these 20 vibrant vegan stir-fry recipes! Each dish proves that delicious, wholesome meals can be wonderfully simple to prepare. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy stir-frying!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
