Last Updated on June 7, 2022

A Vegan Vegetable Stir Fry that is fast, easy, and the perfect way to eat a variety of different vegetables!

This stir fry can be customized with your favorite seasonal vegetables each time you make it.

Some examples are bok choy, Brussels sprouts, zucchini, Swiss card, okra, and squash.

But this isn’t the only ingredient that can be added to the stir fry, why not add tofu or try tempeh.

Another wonderful add in can be different types of beans, I use chickpeas in my stir fry, but try kidney, black, or pinto beans for something a little different.

Nuts are also a great addition to your stir fry, try a different nut each time, such as almonds, peanuts, or cashews.

How do you serve this Vegan Vegetable Stir Fry?

Add it on to a bed of rice.

Or scoop it onto a bowl of quinoa.

So as you can see, there really is no limit on how to make or serve this easy stir fry.

Have fun and experiment every time you make this stir fry.

Ingredients for the stir fry

Mushrooms – I love mushrooms, so I have to have these in my stir fry every time I make it. It really doesn’t matter if you use a fresh or canned mushroom in this recipe, try the different varieties each time.
Vegetables – So many different vegetables will work for this stir fry. What vegetables to add is all up to you, add seasonal and experiment. The vegetables can be fresh, frozen, or canned.
Onion – Fresh or powdered onion will work in this stir fry. If using fresh, saute before adding to stir fry for a mild sweet onion flavor.
Garlic – Fresh garlic is the best way to go with this stir fry, but a minced or powdered garlic will work just as well.
Oil – Olive or avocado and sesame seed oil bring different flavors to the stir fry. The slight butter flavor of the olive or avocado oil compliment the nutty and earthy flavor of the sesame seed oil nicely.
Beans – Any bean will work well in this stir fry, but my personal favorite is the chickpea. I love the nutty and earthy flavor that the chickpea adds to the dish. Experiment with the different beans to find your favorite.
Liquid Aminos – Use liquid aminos or soy sauce in this stir fry.
Vegetable Broth – The vegetable broth enhances the flavor in the stir fry.
Seasonings – Salt and pepper to taste.

Noodles or Rice

Different noodles to try are soba, udon, and rice noodles. Add the cooked noodles to the stir fry right before serving. As for the rice, any variety will work wonderfully with this stir fry. Make the rice separate from the stir fry, and add to the bowl when serving.

How to make this Vegan Vegetable Stir Fry

Clean and dice the mushrooms, carrots, and onions, set aside.

In a small sauce pan add the carrots and water, cook until soft.

Once the carrots are done, do not drain, set these aside.

In a a wok, saute the mushrooms, onion and garlic in olive or avocado oil for about 10 minutes.

In a small bowl, mix together the vegetable broth, sesame oil, liquid aminos, salt and pepper, add to the wok.

Next add the vegetables of choice, I added corn, green beans, and sometimes broccoli and cauliflower to the wok.

While the vegetables are cooking, make the rice or noodles to the package directions.

If adding tofu or tempeh, bake or saute before adding to the wok.

Drain and rinse the chickpeas, then add to the wok.

Next, add the cooked carrots. ( Save the carrot water, this can be added to the stir fry if it is to dry or if you are adding the noodles. Only add if needed.)

Finish by adding the drained cooked noodles to the wok and stir.

If not adding a cooked noodle, serve the stir fry on top or on the side of the rice.

If you added the noodles, cook for another 5 to 10 minutes, stirring occasionally.

After 5 to 10 minutes your Vegan Vegetables Stir Fry is ready to serve, ENJOY!