Vegan Stir Fry

Ingredients:

For the Stir Fry:

• 6 ounces soy curls (half a bag)
• 4.5 cups water
• 3.75 tablespoons Butler Chik-Style Seasoning (optional)
• 3 tablespoons olive oil, divided
• 1.5 small onions, diced
• 1.5 medium zucchinis, sliced and halved or quartered
• 3 cups broccoli florets
• 1.5 medium carrots, peeled and chopped
• 12 ounces mushrooms, sliced
• 1.5 red bell peppers, seeded and chopped into large chunks
• 6 cloves garlic, minced
• 3 teaspoons fresh minced ginger
• 0.75 cup cashews or peanuts, optional
• Chopped green onions
• Sesame seeds

For the Stir Fry Sauce:

• 0.75 cup vegan no-chicken broth or vegetable broth
• 0.38 cup low-sodium soy sauce
• 0.38 cup water
• 0.38 cup agave
• 1.5 tablespoon toasted sesame oil
• 0.75 teaspoon crushed red pepper flakes
• 1.5 tablespoon cornstarch

Instructions:

1. Prepare Soy Curls: Place the dehydrated soy curls in a large bowl and cover them with about 3 cups of warm water. Let them rehydrate for about 10 minutes until they have grown in size and softened. Drain in a colander and squeeze any excess water from the pieces.
2. Make the Sauce: In a medium bowl, whisk together all the sauce ingredients until well combined. Set aside.
3. Cook the Soy Curls: In a large sauté pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the soy curls and optional chicken seasoning, then stir-fry for about 5 minutes until lightly browned. Transfer the cooked soy curls to a plate nearby.
4. Cook the Vegetables: To the same pan, add another tablespoon of olive oil. Add the diced onion, sliced zucchini, broccoli florets, chopped carrots, sliced mushrooms, and chopped red bell pepper. Stir frequently for 2-3 minutes until the vegetables are crisp-tender.
5. Add Aromatics: Add the minced garlic and ginger to the pan, and cook for another minute, stirring constantly.
6. Combine Ingredients: Return the cooked soy curls to the pan. Whisk the stir fry sauce one last time and pour it over the soy curls and vegetables. Stir to combine, allowing the sauce to thicken slightly.
7. Final Touches: Once the sauce has thickened, remove the pan from heat. If using, stir in the cashews or peanuts.
8. Serve: Serve the vegan stir fry over rice or noodles. Garnish with chopped green onions and sesame seeds. Add hot sauce if desired. Enjoy your flavorful and nutritious meal!

This vegan stir fry is packed with protein, fiber, and vibrant flavors from the assortment of vegetables and savory sauce. It’s a satisfying and wholesome dish that’s perfect for a quick weeknight dinner or meal prep for lunches throughout the week.

Ingredients

For the Stir Fry

• 6 ounces soy curls (half a bag)
• 4.5 cups water
• 3.75 tablespoons Butler Chik-Style Seasoning, optional
• 3 tablespoons olive oil, divided
• 1.5 small onion, diced
• 1.5 medium zucchini, sliced and halved or quartered
• 3 cups broccoli florets
• 1.5 medium carrot, peeled and chopped
• 12 ounces mushrooms, sliced
• 1.5 red bell pepper, seeded and chopped into large chunks
• 6 cloves garlic, minced
• 3 teaspoons fresh minced ginger
• 0.75 cup cashews or peanuts, optional
• chopped green onions
• sesame seeds

For the Stir Fry Sauce

• 0.75 cup vegan no chicken broth or vegetable broth
• 0.38 cup low sodium soy sauce
• 0.38 cup water
• 0.38 cup agave
• 1.5 tablespoon toasted sesame oil
• 0.75 teaspoon crushed red pepper flakes
• 1.5 tablespoon cornstarch

Instructions

• Prepare soy curls: In a large bowl, add the dehydrated soy curls, then cover with about 3 cups of warm water. Let them rehydrate for about 10 minutes until they have grown in size and softened. Drain in a colander and squeeze any excess water from the pieces.
• Make the sauce: In a medium bowl, whisk together all the sauce ingredients. Set aside.
• In a large sauté pan or wok, add 1 tablespoon of olive oil and heat over medium-high heat. Add the soy curls, optional chicken seasoning and stir fry for about 5 minutes. Transfer the cooked soy curls to a plate nearby.
• To the pan, add an additional tablespoon of olive oil, then the onion, zucchini, broccoli, carrots, mushrooms and red bell pepper. Stir often for 2-3 minutes until crisp tender.
• Add the garlic and ginger, and cook for another minute, stirring.
• Add the soy curls back to the pan. Whisk the stir fry sauce one last time and pour over the soy curls and vegetables. Stir to combine; the sauce will thicken a bit.
• Once the sauce thickens, remove the pan from heat. Stir in the cashews or peanuts, if using. Serve over rice or noodles with chopped green onions, sesame seeds and hot sauce, if desired. Enjoy!