Vegetable-loaded Teriyaki Stir Fry made with a sweet & savory homemade teriyaki sauce. Includes optional tempeh protein addition, plus it’s super easy to personalize with your own favorite veggies! (Vegan, gluten-free, oil-free)
This Teriyaki Stir Fry is a deliciously satisfying vegan weeknight meal that only takes about 40 minutes to make! It has a medley of fresh vegetables all tossed in a sweet & savory homemade teriyaki sauce. Plus it’s oil-free and a great change of pace from another one of our stir fry favorites – Broccoli Cashew Stir Fry!
How to Marinate Tempeh
Tempeh is completely optional in this dish, but it’s a great protein boost and super easy to prepare and marinate. Simply make a batch of Easy Homemade Teriyaki Sauce, cut the tempeh into bite-sized pieces, and combine them in a bowl. Stir to coat the tempeh, then set aside to marinate while you prepare the rest of the vegetables. (If not using tempeh, simply omit and prepare the sauce as usual.)
How To Make Your Own Teriyaki Stir Fry
This recipe is super versatile with your own favorite veggies. Simply use about 8 cups diced/chopped fresh veggies in place of the ones listed in the recipe below. (Or closer to 9-10 cups if not including the tempeh.) Plus you can serve this stir fry as is, or paired with brown rice, quinoa, noodles, or even some Savory Baked Tofu. Cashews or peanuts are also a wonderful addition before serving (especially if you omit the tempeh!) Hope you enjoy as much as we do.
PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Teriyaki Vegetable Stir Fry (Oil-Free)
- 2 cups fresh broccoli florets
- 1 red bell pepper
- 1 yellow summer squash (or zucchini)
- 4 oz. asparagus (woody stems removed)
- 4 oz. mushrooms (about 1 1/2 cups)
- 3-4 green onions
- 8 oz. tempeh (optional)
- Optional garnish: sesame seeds, cashews, peanuts, green onions
For the Teriyaki Sauce:
- 1/4 cup tamari (or soy sauce, coconut aminos)
- 2 1/2 Tbsp. brown sugar (or 3 Tbsp. maple syrup)
- 1/3 cup vegetable broth or water
- 2 tsp. rice vinegar
- 1-2 cloves garlic, minced
- 2 tsp. ginger, freshly grated (I peel my ginger)
- 1 Tbsp. cornstarch (or arrowroot or other thickener*)
- If serving with rice, quinoa, or noodles, begin cooking that first so it's ready when the stir fry is done.
- Make the teriyaki sauce: in a small bowl, add all sauce ingredients and whisk to combine.
- Tempeh option: if using tempeh, cut into bite-sized pieces and add to bowl with teriyaki sauce. Toss well to coat and set aside to marinate. (Simply omit this step if not using tempeh.)
- Prepare your vegetables: cut broccoli into florets. Dice bell pepper, squash, and asparagus into about 1" pieces. Slice mushrooms.
- In a large skillet/wok over med-high heat, add 1/4 cup water or vegetable broth. (For no-oil stir fry method.) When hot, carefully add broccoli and mushrooms. Saute for 3 minutes.
- Add bell pepper, squash, and asparagus. Stir and saute 4-5 more minutes. (Add a splash more water/broth if the pan dries out and starts sticking.)
- Reduce heat to medium-low. Gently stir the tempeh in teriyaki sauce and add to skillet. Stir well to combine and heat for 5 minutes or until sauce has thickened and veggies are desired tenderness.
- Meanwhile, slice green onions. Add during the last couple minutes of cooking.
- Serve with desired rice, quinoa, noodles, or topped with sesame seeds, cashews/peanuts, etc.
Nutrition Per Serving (estimate)
Enjoying this Teriyaki Stir Fry? Feel free to also check out the full “Asian-Inspired” recipe archives on the site for more tasty plant based inspiration!