Vegan entree recipes do not have to be elaborate creations that try to replicate meat dishes. They can come together in 30 minutes or less! This stir fry, for example, consists of zucchini, mushrooms, and chickpeas, making it a perfectly filling entree for any night of the week, especially if you’re in a hurry. It may see odd to have chickpeas in a stir fry, but they easily take on almost any flavor, and trust us when we tell you that this sauce doesn’t skimp on flavor.

One thing to note about this stir fry is that the you want to cut the zucchini and mushrooms relatively the same thickness. When your vegetables are cut the same way, you can ensure even cooking. This is mostly important for the mushrooms and zucchini. You can start by sautéing the onion and garlic until translucent and fragrant. Taking that extra step will give your zucchini, mushrooms, and chickpeas flavor upon entering the pan.

Once you cook the veggies, you can pour the sauce into the pan. A pro move is to drizzle the sand around the edges of the pan, not directly over the veggies. Toss the veggies and allow them to cook in the sauce for a couple minutes to absorb the flavors. Finally, you’ll pour in the cornstarch slurry to help thicken the sauce, which only takes about 30 seconds. Serve this on its own or with some brown or white rice. We hope you love the recipe!

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Quick and easy is the name of the game for this recipe. A stir-fry is a great way to combine an assortment of vegetables, perhaps ones that you don’t know what to do with in your fridge. For example, if you are low on groceries and have some vegetables you need to use before they spoil, a stir-fry is your best bet. The sauce gives everything a uniform flavor, making it an integral component of the dish. The key to a great sauce, as you’ll learn in this recipe, is balancing both sweet and salty flavors.

The Sauce

Let’s begin with the sauce, which contains rice vinegar, sesame oil, coconut aminos, garlic powder, fresh ginger root, and pepper. Now, that is a thin sauce, which won’t yield that classic thick, sticky sauce that you want from a classic stir-fry. For this reason, you mix corn starch and water in a separate bowl, and then add that to stir fry. This corn starch slurry helps to thicken the sauce during the cooking process. The last thing to remember is to constantly mix it once you add the corn starch slurry to the pan. NEVER ADD CORN STARCH TO A SAUCE BY ITSELF. Always dissolve the corn starch in water first, otherwise you will end up with chunks of corn starch in your meal.

If you don’t have all of the vegetables in this recipe, that is completely fine. You can swap out vegetables for ones that you have on hand, but this combination of vegetables makes for a great stir-fry. The addition of seitan is a great option for vegans who want to increase their protein intake without intaking a lot of fat and carbs. Additionally, seitan is a great source of selenium and iron, two nutrients that can be difficult to get on a vegan diet.

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Stir-fries are fun to make because anything goes. You can combine almost any vegetables with any sauces!

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While this isn’t the traditional stir-fry you know (primarily because you aren’t cooking anything!), the flavors are bold and your taste buds may not even know that you are eating a raw dish.

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We are doing a special no-fry stir-fry so that you can have a delicious entree while cleansing. By marinating the vegetables, you essentially help to soften them, in addition to giving them tons of flavor.

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Stir-fries are fun to make because anything goes. You can combine almost any vegetables with any sauces, but we prefer going with Asian flavors, like the peanut sauce in this recipe. If you don’t make your own peanut sauce and use a store bought variety, make sure that the sodium is relatively low. You’d be surprised how much sodium is in a typical sauce like that.

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