Teriyaki Vegetable Stir-Fry

Vegetable tempeh teriyaki stir fry in a bowl with brown rice

A flavorful vegan stir-fry with a sweet + savory homemade teriyaki sauce! Easy to customize with your own favorite veggies.

AuthorKaitlin - The Garden Grazer

Prep Time:25

Cook Time:15

Total Time:40

CourseMain Dish

CuisineAsian-Inspired, Gluten-Free, Oil-Free, Vegan

Servings

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 (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*)

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 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

*Thickener: If using tapioca starch in place of cornstarch to thicken, use 2 Tbsp. tapioca starch.

Gluten-free option: Use tamari and GF tempeh. (Some tempeh includes other grains such as barley, brown rice, millet, etc. so double check the ingredients for gluten-free.)

Variations: Add sugar snap peas, onion, zucchini, green beans, carrot, celery, snow peas, baby bok choy, etc. If using your own veggie mix, use a total of about 8-9 cups fresh chopped vegetables.

Pairing: Great served with brown rice, quinoa, noodles, and/or topped with cashews or peanuts.

Nutrition note: Estimated nutritional content includes the tempeh.

Nutrition Per Serving (Estimate)