An easy vegan Teriyaki Vegetable Stir-Fry recipe with optional tempeh! It's tossed in a sweet and savory homemade teriyaki sauce. Plus you can personalize it with your own favorite veggies! (Vegan, gluten-free, oil-free.)
This flavorful teriyaki stir-fry (with optional tempeh) is such a satisfying meal that comes together fast & easy. So it's a great choice for busy weeknights!
We combine a colorful medley of fresh vegetables in a pan, then toss them with a sweet and savory Asian-inspired teriyaki sauce. (So good!)
Plus it only takes about 40 minutes to prepare, and is rich in plant-based protein, fiber, and other nutrients. Best of all you can customize it with your own favorite veggies!
Ingredients for Teriyaki Stir-Fry
For the stir-fry portion, you'll toss together in a large skillet:
- Fresh broccoli florets
- Red bell pepper: Or other color like yellow or orange bell pepper.
- Yellow summer squash: Or substitute zucchini.
- Fresh asparagus
- Mushrooms: Most often I use cremini, but any variety should work with this recipe such as white button, portobello, shiitake, etc.
- Green onions (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 is completely optional, so feel free to simply omit if you don't want to include it.
For the teriyaki sauce, you'll whisk together in a bowl or jar:
- Tamari: Or substitute soy sauce or coconut aminos. I use tamari for gluten-free.
- Brown sugar: Or pure maple syrup for a refined sugar-free option.
- Vegetable broth: Be sure to use low sodium if desired.
- 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 is to help thicken the sauce, but you can substitute arrowroot powder instead if desired.
Customizing
Vegetables: Add other veggies to the mixture such as carrots, snow peas, snap peas, bok choy, celery, 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 could add up to 1 tablespoon toasted sesame oil to the pan before you sauté the veggies to add some extra flavor.
Serving
Pairing: Serve this stir fry as is, or paired with brown rice, quinoa, or noodles. It's also great with some Easy Baked Tofu.
Add nuts: Cashews or peanuts are also a wonderful addition before serving (especially if you are omitting the tempeh).
Garnish: I like to garnish my dish with sesame seeds before serving.
Storing
Store any 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.
For more inspiration, also browse all vegan Asian-inspired recipes.
Teriyaki Vegetable Stir-Fry (Oil-Free!)
Ingredients
- 2 cups fresh broccoli florets
- 1 red bell pepper
- 1 yellow summer squash (or zucchini)
- 4 oz. asparagus (woody stems removed)
- 4 oz. mushrooms
- 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)
- 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
- 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 it 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 medium-high heat, add 1/4 cup water or vegetable broth. (For no-oil stir fry method.) When hot, carefully add broccoli and mushrooms. Sauté for 3 minutes.
- Add bell pepper, squash, and asparagus. Stir and sauté 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.
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.
If you're enjoying this vegan Teriyaki Tempeh Vegetable Stir Fry recipe, also check out:
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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, simply let the sauce cool, then store it in an airtight container in the refrigerator. (We find it keeps for about 5 days or so.)
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, AJ!
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 and it never bothered me. 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!
By the way, I'd like to admit that vegan food can be really tasty if done well. I used to be skeptical about it nearly 2 years ago, to be honest, In addition, It's not so easy to give up your habits, no matter what people say... I made several attempts but, in the end, I went back to meat. Today I come across wonderful blogs (such as yours) and see that vegan dishes aren't worse! I'm happy that I became more concerned about the planet and animals. That's the reason why I become more interested in a plant-based diet and strive to live a cruelty-free lifestyle. Yeah, it's a challenge but advantages to health, our planet, and, of course, animals are worth it!
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
Aww, so great to hear you gave it a try and enjoyed, Jen! Thanks so much for the feedback - it's very appreciated!
Melissa says
This looks wonderful and I already have many of the ingredients, including some local tempeh I'm excited to try. I am wondering if you can specify more about the yellow winter squash. Thanks!
Kaitlin says
I love that you have local tempeh! And excellent question about the yellow squash - I meant to label it as "yellow summer squash" and just corrected it (thank you very much for catching that!) Yellow summer squash looks like a yellow zucchini with the same shape and soft, tender flesh. (As opposed to winter squashes which are usually the hard-shelled squashes like butternut, acorn squash, etc.) You'll want the softer summer squash for this recipe or zucchini would be a great substitute.