This easy Teriyaki Vegetable Stir-Fry recipe is packed with colorful vegetables and tossed in a sweet & savory sauce. Add the tempeh for plant-based protein or swap in your own favorite veggies for a flexible weeknight dinner! (Vegan, gluten-free, oil-free.)
This flavorful Teriyaki Stir-Fry (with optional tempeh) is a satisfying, veggie-packed meal that comes together quickly! I find it's perfect for busy weeknights or whenever I want something nourishing without the fuss.
It starts with a colorful mix of fresh vegetables sautéed until crisp-tender. Then it's coated in a bold teriyaki sauce that's sweet, savory, and so delicious. Adding tempeh can turn it into a hearty protein-rich main dish, but the recipe works great with vegetables alone or with a different protein.
Best of all, the entire meal is ready in about 40 minutes! It's packed with plenty of fiber, plant-based protein, and wholesome ingredients. It's also highly adaptable, so you can customize it with whatever vegetables you have on hand. (See below for ideas!)
Ingredients for Teriyaki Stir-Fry
For this recipe, you'll toss together in a large skillet:
- Fresh broccoli florets: You'll need about 2 cups florets, which is about one small head broccoli.
- Red bell pepper: Or swap in another color like yellow or orange bell pepper.
- Yellow summer squash: Or substitute zucchini.
- Fresh asparagus
- Mushrooms: Most often I use cremini, but any variety will work such as white button, Portobello, shiitake, etc.
- Green onions: These are also called scallions.
- Tempeh (optional): Some tempeh patties includes other grains, so if you need gluten-free, be sure yours is 100% soy (or gluten-free friendly). This ingredient is completely optional, so feel free to omit or replace with another protein.
- Tamari: Or substitute soy sauce or coconut aminos. I use tamari for gluten-free.
- Vegetable broth: Be sure to use low sodium if desired.
- Pure maple syrup: Or swap in brown sugar.
- Rice vinegar: I use unseasoned. (Seasoned rice vinegar contains added sugar and salt.)
- Garlic cloves: I like the flavor of fresh garlic in this recipe, but you can substitute with dried garlic powder if needed.
- Fresh ginger
- Cornstarch: This helps thicken the sauce, but you can substitute arrowroot powder or tapioca starch instead. (If using tapioca starch, use 2 Tbsp.)
Customizing
Vegetables: Swap in cauliflower, carrots, snow peas, sugar snap peas, baby bok choy, green beans, celery, edamame, baby corn, cabbage, etc. Simply use about 8 cups diced/chopped fresh veggies in place of the ones listed in the recipe. (Or even closer to 9-10 cups if not including the tempeh.)
Sesame oil: I prepare this recipe oil-free, but you can add up to 1 tablespoon toasted sesame oil to the pan before you sauté the veggies for extra flavor.
Make it spicy: This recipe is mild as written, so heat it up if you wish! Add sriracha, chili paste, red pepper flakes, or sweet chili sauce.
Serving
Grains or noodles: Serve this stir fry as is, or pair it with cooked rice, quinoa, or your favorite noodles.
Protein: If you're leaving out the tempeh, serve this dish with your favorite protein instead. (This Easy Baked Tofu is fantastic!)
Nuts: Cashews or peanuts are also a great addition before serving (especially if you're omitting the tempeh).
Garnish: I like to garnish my dish with sesame seeds and red pepper flakes before serving.
Storing
Store leftovers in an airtight container in the fridge, then simply reheat in the microwave when ready to enjoy. I find the leftovers keep for about 3-4 days.
Prepping ahead: You can get a lot of prep work done ahead of time with this recipe, making it a super easy weeknight dinner to throw together! Feel free to chop the veggies and make the teriyaki sauce in advance and store them both in sealed containers in the refrigerator.
For more inspiration, also browse all vegan Asian-inspired recipes.
Teriyaki Vegetable Stir-Fry (Easy!)
Ingredients
- 2 cups fresh broccoli florets
- 4 oz. mushrooms
- 4 oz. asparagus (woody stems removed)
- 1 red bell pepper
- 1 yellow summer squash
- 3-4 green onions
- 8 oz. tempeh (optional)
- Optional garnish: sesame seeds, red pepper flakes, cashews, peanuts, etc.
For the teriyaki sauce:
- 1/4 cup tamari (or soy sauce)
- 3 Tbsp. pure maple syrup
- 1/3 cup vegetable broth or water
- 2 tsp. rice vinegar
- 1-2 cloves garlic, minced
- 2 tsp. ginger, freshly grated
- 1 Tbsp. cornstarch
Instructions
- Grains or noodles: If serving with rice, quinoa, or noodles, begin cooking that first so it's ready when the stir fry is finished.
- Make teriyaki sauce: In a small bowl, add all sauce ingredients and whisk to combine.
- Tempeh option: If using the tempeh, chop into bite-sized pieces and add to the teriyaki sauce. Toss well to coat and set aside to marinate. (Simply omit this step if not using tempeh.)
- Prepare vegetables: Cut the broccoli into small florets. Slice the mushrooms (wiped clean). Cut the asparagus into about 1" pieces, woody stems removed. Dice the bell pepper and summer squash into bite-sized pieces. Slice the green onions.
- Begin cooking: In a large skillet or wok over medium-high heat, add 1/4 cup water or vegetable broth. (I use this for no-oil stir-fry method.) When hot, carefully add the broccoli and mushrooms. Sauté for 3 minutes.
- Continue cooking: Add the asparagus, bell pepper, and summer squash. Stir and sauté 4-5 more minutes. (Add a splash more water/broth if the pan dries out and starts sticking.)
- Add sauce: Reduce the heat to medium-low. Add the green onions. Then gently re-stir the teriyaki sauce and tempeh mixture. Add to skillet. Stir well to combine and heat for 5 minutes or until sauce slightly thickens and veggies are desired tenderness.
- Serve: Spoon this stir-fry over cooked rice, quinoa, or noodles if you wish. Then garnish with sesame seeds, red pepper flakes, cashews, peanuts, etc.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Merle Robles Malan says
Taste really good even without tempeh.
Kaitlin says
So great to hear you enjoyed it - thanks for sharing!
Dnise says
This was excellent! I added baby bok choy and water chestnuts.
Kaitlin says
Wonderful additions! So glad you enjoyed it and thanks for reporting back - it's appreciated!
Treena says
Oh yum, absolutely delicious and so easy to make!! This was enough for 3 large meals for myself.
Kaitlin says
Hello, Treena! That's fantastic - so thrilled to hear you enjoyed this recipe. I appreciate you coming back to share your kind and thoughtful feedback. Thank you!
Anita says
Fab recipe, can you store the sauce?
Kaitlin says
Glad you enjoyed, Anita! And yes, the sauce can be made ahead and stored in an airtight container in the refrigerator. (I find it keeps for several days so it's great made in advance!)
AJ says
Tried this tonight as I’m in the process of cutting meat out of my diet. I was definitely impressed, and will be adding to the list of meals.
Kaitlin says
So great to hear that, AJ! Hope you continue to enjoy this one!
Anna says
Oh, I do adore teriyaki vegetable stir fry with rice or noodles. It was one of the first dishes I cooked being a vegan. This is amazing! I made it many times. This recipe is a real catch for vegans and vegetarians. I would like to thank you for your blog and for those recipes. You help people become better, it's invaluable!
Kaitlin says
Hello, Anna! Thrilled to hear you're enjoying the recipes, and thanks for the kind words. Wishing you a wonderful new year!
Jen says
I made this last night. It was absolutely amazing! One of the best I’ve ever had.
Kaitlin says
So great to hear you enjoyed it, Jen! Thanks so much for the feedback - it's very appreciated!