Sometimes all you want is something healthy and tasty, with the minimum of fuss…and that’s where these vegan stir-fry recipes come into their own.
Whether you use rice, noodles, or even zoodles, knocking these up is a breeze, and you’ll get a decent bang for your buck nutrient wise, too.
Let’s see what’s first on the menu…
- Brown Rice with Stir-Fry Vegetables
- Vegan Chickpea Stir-Fry Bowl
- MiSo Delicious Stir-Fry
- Easy Bean Sprout Stir-Fry
- Curried Tofu Stir-Fry
- Vegan Mongolian Stir-Fry with Noodles
- Pineapple Stir-Fry with Baked Tofu
- Spicy Tenderstem and Peanut Stir-Fry with Noodles
- 20 Minute Cauliflower Rice Stir Fry
- Zucchini Noodle Stir-Fry with Cashews
- Sri Lankan Lady’s Fingers Stir-Fry
- Spicy Peanut Tofu Stir-Fry
- Buckwheat Soba Noodles with Coconut-Lime Tofu
- Vegan stir-fry recipes don’t come much better than that!
Brown Rice with Stir-Fry Vegetables
Iosune and Alberto of the Simple Vegan Blog are all about exploring what is unique about life in adventurous fashion.
Their vegan stir-fry recipe is the very embodiment of this fun philosophy as it uses what is readily available to make a dish that is both in-the-moment and something I found irresistibly delicious.
What I love about cooking is how techniques can be applied to lots of different ingredients. You can learn their saucy technique at the Simple Vegan Blog, and begin an adventure all your own.
Vegan Chickpea Stir-Fry Bowl
Joy from BuildYourBite.com knows water chestnuts and brown rice are like two peas in a pod.
She also seems to know just how much I love Chinese take-out. You know you do too! That’s why she has built this amazing roasted chickpea stir-fry to help those of us with Chinese buffet cravings satisfy the desire, while also looking out for our bodies.
Check out Joy’s recipe at BuildYourBite.com to see how eating well can taste so good.
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MiSo Delicious Stir-Fry
Louise-Claire can’t resist a pun, and neither can I. That’s why I don’t mind saying that her recipe blog, Poppy and the Bees, has me buzzing.
She has made a vegan miso stir-fry that is sweet like honey (just another pun, vegans, don’t worry!), thanks to the delicious rice wine she uses to blend the savory and umami flavors into a meal with taste and nutritional values that are in perfect balance.
Check out Louise’s recipe at Poppy and the Bees so you don’t suffer the sting of bland stir-fry!
(BTW, you can click this link for more on the Is Honey Vegan? debate and this one that answers the question, Can Vegans Eat Miso Soup?)
Easy Bean Sprout Stir-Fry
Sometimes when I am finished researching all the delicious vegan foods I want to share with you, I’m just too tired to make my own.
Elizabeth of The Lazy Broccoli knows my pain and has made a dish that’s so simple to throw together, yet so delicious, that even I have time to make a meal that’s worth eating.
These sprouts can serve as a chilled salad or as the base for a stir-fry, so it’s really two meals in one! Head over to The Lazy Broccoli and let Elizabeth inspire you with her easy recipes.
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Curried Tofu Stir-Fry
Lauren, the owner of the brilliant Lauren Caris Cooks, never ceases to amaze me with her bold vegan recipes.
Rich flavor is often the product of time-intensive techniques, but her curried tofu stir-fry is the definition of simplicity without sacrificing taste. Served with kale, and other crispy vegetables, her curry can please even those who think they don’t like tofu.
Give Lauren’s recipe a try at LaurenCarisCooks.com.
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Vegan Mongolian Stir-Fry with Noodles
Khushboo Kothari was introduced to this recipe at a wedding. I guess love was in the air, as she fell head over heels for it.
Giving it her signature twist on her blog, Carve Your Craving, she’s married the spiciness of Mongolian Stir-Fry with starchy noodles for a balanced approach to this traditional dish.
She marries her life experiences with her recipes in a way I know you will find as charming as I do, so head over to Carve Your Craving to see what other culinary tales she has for you to explore.
Pineapple Stir-Fry with Baked Tofu
Jenn’s Veggie Inspired is a blog on which she inspires families to take a look at vegetable-based meals in a new light. There, she has crafted a pineapple vegan stir-fry recipe with a natural sweetness that so perfectly compliments the savory sauce. This will be a hit with young and old alike.
I know tofu is not the easiest ingredient to work with, but Jenn’s got that angle covered with this baked variety that lends a crispness you will love.
Learn all about her unique method at Veggie Inspired.
Spicy Tenderstem and Peanut Stir-Fry with Noodles
The Wallflower Kitchen is a blog I’ve featured many times before because it’s author, Aimee, really understands the link between heart and taste.
With this recipe, she shares one of her favorite comfort foods with us and even offers gluten-free alternatives for the pleasure of sensitive stomachs.
Aimee’s always looking out for us, so head over to the Wallflower Kitchen to learn a recipe that nourishes body and soul.
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20 Minute Cauliflower Rice Stir Fry
Clark and Jordan’s blog, The Fitchen, is all about finding healthy, delicious ways to make a meal satisfying.
I can be a bit of a carb-junky, myself. Who isn’t, right? So when I think stir-fry, I think piles of steaming rice. Clark and Jordan have found a way to let me enjoy all the rice I want with as little as half the carbs, thanks to their brilliant cauliflower substitution.
If you’re looking to enjoy a delicious stir-fry without the hefty calorie count, check out their recipe at The Fitchen.
Zucchini Noodle Stir-Fry with Cashews
When I’m in the mood for a meal with a sense of romance I like to check out Julie’s blog, Table For Two. She has a beautiful way with words, relating her recipes to stories about family, travel, and life.
With this dish, she takes us on a culinary trip into the wonderful world of spiralizers and vegetable noodles. If you’re looking to cut the carbs and try out exciting food trends, these zucchini noodles (aka zoodles!) are sure to please.
See where Julie takes you next at her blog, Table For Two.
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Sri Lankan Lady’s Fingers Stir-Fry
When you hear the word “okra”, I’m willing to bet most of you envision a ham-broth dish common to the American South. However, Jehan from Island Smile has a traditional vegan Sri Lankan dish that just may change the way you view this unfairly maligned vegetable.
There, she shows you how to prepare it so that it puts its best foot forward, affording you the opportunity to enjoy something new while taking advantage of Okra’s unique nutritional benefits.
Learn all about Jehan’s culinary wisdom at Island Smile.
Spicy Peanut Tofu Stir-Fry
Thai food is one of my guilty pleasures. I love the spicy, peanut-buttery mix of flavors common to this variety of stir-fry. Marzia of Little Spice Jar must have known I was getting hungry because she has posted a recipe for one of the best Thai stir-fries, ever!
She has perfected the process of drying out tofu so it fries crisp, and it works beautifully. She shares this method with you, along with her other unique twists on this traditional recipe at LittleSpiceJaw.com.
Buckwheat Soba Noodles with Coconut-Lime Tofu
All I can say is “wow”! Savita of Chef De Home has created a taste sensation with this recipe.
Marrying traditional Japanese soba and Asian spices with a Pacific-island freshness, she has created a dish I didn’t know I was missing until I tasted it.
Coconut and lime are a classic combination that pair surprisingly well with the spiciness of Savita’s sauce. Her creativity in the kitchen is on full display here, so you don’t want to miss this dish at Chef De Home.
Vegan stir-fry recipes don’t come much better than that!
A plethora of plant-based stir-fry recipes to tickle your tastebuds even if you’re short on time…and who isn’t, these days? Make your life easier (and tastier) by bookmarking this page for future reference.
I’m also sure there are lots more out there, and I know you’ll have favorites of your own, so tell me about them!
Leave me a comment in the box below so I can build my vegan stir-fry recipe repertoire further.
About The Author:
Lisa Williams is a committed vegan, passionate animal welfare advocate, and keen follower of too many v-friendly food blogs to mention. She started happyhappyvegan.com back in 2016 because she felt there was a need for more straightforward information on plant-based living.
Back then, too many sites seem to either concentrate solely on recipes or be too intimidating or inaccessible for the v-curious, and she wanted to change that. The landscape is certainly a whole lot different now!