Vegan Stir Fry – this dish is SO nutritious! Loaded with fresh veggies and whole30 compliant seasonings, this easy, healthy vegan dinner is quick to make and packs a huge volume for few calories! Easy to customize to a whole30, paleo or low carb diet, you can serve this Asian-inspired dish in lettuce wraps, over riced cauliflower or broccoli, veggie noodles, or over regular rice or rice noodles. Whole30 + Paleo + Vegan
Stir-Frys are amazing family-friendly meals! Stir-frys originated in China and are found as far back as 206 B.C. but didn’t gain popularity in the West until the 20th century when it was brought to America by Chinese immigrants. The method of stir-frying commonly used in the West is the Chao technique, where the vegetables (and meat if using) are quickly sautéed in oil, and then the seasonings and starch to thicken are added towards the end. This way of preparing food is known for being a very healthy way to cook, as the vegetables are quickly sautéed in hot oil to retain as many nutrients as possible.
You will love this vegan stir-fry because it is:
- Healthy – made entirely with veggies and healthy seasonings like coconut aminos and Chinese 5 spice powder
- Quick – ready in 20 or less!
- Easy – you literally just cut the veggies, toss them in a pan with all the other ingredients and cook for 10-15 minutes. Ta-daa!
- Customizable – use what veggies you prefer or have on hand!
- Made in one-pan – which means less cleaning, yay.
- Whole30, paleo & vegan! This includes a recipe for a whole30 compliant stir fry sauce – so easy and out of this world delicious!
- Super tasty! Almost zero effort for maximum flavor? Yes, please!
What ingredients do I need for this paleo stir-fry recipe?
- Vegetables – I use carrots, zucchini, red bell pepper, golden beetroot, onion, garlic, & one chili pepper.
- Whole30 stir fry sauce – hello flavor! Here we have coconut aminos, sesame oil, lemon juice, and Chinese 5 spice powder.
How do I make this vegan stir fry recipe?
- Chop up the veggies! I like to julienne them into sticks, but as long as they veggies are thin, especially the carrots, they will soak up the flavor!
- Start the stir-fry! Start with the sesame oil, onion, garlic, and chili pepper.
- Add the seasonings! Coconut aminos, Chinese 5 spice & lemon juice.
- Add the rest of the veggies! Add the carrots and beetroot to soften them up a little, and then the rest of the vegetables.
- Thicken it with tapioca if it’s too runny. Details in the recipe below, but tapioca starch is my go-to thickener for just about anything. It can easily be substituted for cornstarch if needed.
Can I add protein to this veggie dish?
Yes! You can add 500g-1lb of your favorite protein to this recipe to make it more filling. This stir fry goes great with chicken, beef, shrimp/prawns, white fish like tilapia, or a meat substitute like Beyond Beef. You may need to adjust the seasoning and add some salt!
Veg for stir fry
Here is a list of my favorite vegetables to stir fry. It usually changes each time I make it, depending on what was in our local veggie box that week. You can use fresh or frozen vegetables, but seasonal & local veggies are the best! Veggies for stir fry recipes:
- Bamboo Shoots (low carb)
- Baby Corn (low carb)
- Beansprouts (low carb)
- Bell peppers – red, yellow, orange, green (green is low carb)
- Bok/Pak Choy (low carb)
- Broccoli – I use tender stem often (low carb)
- Cabbage – red, white or sweetheart (low carb)
- Cauliflower (low carb)
- Celery (low carb)
- Chili peppers – jalapeño or Thai (low carb)
- Edamame (low carb)
- Green Beans (low carb)
- Kale (low carb)
- Mushrooms (low carb)
- Onion – red, white, green/spring
- Radish (low carb)
- Spinach (low carb)
- Swiss chard (low carb)
- Sweet Potato (spiralized is great!)
- Water Chestnuts (low carb)
- Yellow summer squash
- Zucchini/courgette (low carb)
What do I serve with this easy healthy stir fry recipe?
There are a few options! The ones I’ll list are all gluten free and vegan:
Whole30, Paleo & Low Carb Sides:
- Vegetable noodles – spiralized zucchini, carrots, sweet potatoes are good options
- Riced Vegetables – cauliflower rice or broccoli rice
- konjac/shirataki noodles
- lettuce wraps
Other Gluten-Free Options:
- rice – white, brown, wild
- rice noodles
More vegan recipes you will love:
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- chopping board
- measuring cups
- measuring spoons
- 3 tbsp sesame oil
- 1 large onion
- 4 carrots
- 2 golden beetroot
- 200 g tender stem broccoli
- 2 red bell pepper
- 2 zucchini
- 3 inch piece of ginger grated
- 3 garlic cloves
- 1 – 2 chili peppers
Whole30 stir fry sauce:
- 1/2 cup coconut aminos
- 4 tsp Chinese 5 spice powder
- 1/2 lemon juiced (about 1.5 tbsp)
- 1 tbsp Tapioca starch, to thicken optional, see instructions
- Cashews, to garnish optional
- Heat the sesame oil in a wok or frying pan.
- Add onion and sauté for 2 minutes.
- Add ginger, garlic and chili pepper. Sauté for 2 minutes.
- Add the other vegetables, starting with the carrots, the beetroot to soften them up first.
- After 5 minutes add the zucchini and then the red bell pepper.
- Add the whole30 stir fry sauce ingredients: coconut aminos, Chinese 5 spice powder and lemon juice.
- If your veggies have produced a lot of liquid, remove 3 tbsp of the liquid and place it into a bowl. Add 1 tbsp of tapioca starch, and stir until well mixed (no lumps). Add back into stir fry and mix over medium heat until the sauce has thickened.