Vegan Stir-Fry Recipe photo by Taste of Home
Total Time
Prep: 20 min. Cook: 15 min.
This vegan stir-fry is quick and easy to make at home! Just toss fresh vegetables with a homemade sauce for a flavorful weeknight meal.

Updated: May 02, 2024

Stir-frying is a cooking technique where the ingredients are quickly fried in a small amount of hot oil while being stirred in a wok. You can make an easy stir-fry with just about anything. Once you understand the basic formula, you can make endless delicious variations—like this tasty vegan stir-fry!

Which vegetables are best for stir-frying?

Just about any vegetables will work in this meat-free, dairy-free vegan recipe. Popular add-ins include broccoli florets, sugar snap peas, carrots, onions, peppers, mushrooms and baby corn. You can even use a bag of frozen stir-fry vegetables.

Vegan Stir-Fry Ingredients

  • Vegetable broth
  • Soy sauce
  • Packed brown sugar
  • Cornstarch
  • Garlic cloves
  • Gingerroot
  • Sesame oil
  • Olive oil
  • Broccoli florets
  • Fresh sugar snap peas
  • Carrots
  • Onions
  • Sweet red pepper
  • Fresh mushrooms
  • Whole baby corn
  • Green onion
  • Sesame seeds
  • Hot cooked rice, optional

Directions

Step 1: Make the stir-fry sauce

Vegan Stir Fry Shwoing Ingredients In A Bowl Being Stirred In.TMB Studio

In a small bowl, combine the first seven ingredients until smooth; set aside.

Step 2: Cook the vegetables

Vegan Stir-Fry showing broccoli peas carrots and onion already stir fried for five minutes; in process of adding mushrooms red pepper and cornTMB Studio

In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. To stir-fry like a restaurant chef, add the vegetables in batches.

First, add the broccoli, peas, carrots and onion. Stir-fry for 5 minutes. Then add the mushrooms, sweet red pepper, corn and remaining 1 tablespoon olive oil; cook until vegetables are crisp-tender, about 4 to 5 minutes longer.

Editor’s Tip: Cut all the veggies in a similar size to ensure even cooking.

Step 3: Add the sauce

adding sauce to the stir fryTMB Studio

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, one to two minutes. Top with green onions and sesame seeds.

Vegan Stir-Fry Variations

Toss in tofu or another vegan-friendly protein to bulk up the meal, like in this tofu stir-fry with Brussels sprouts or our light and bright asparagus tofu stir-fry.

Vegan Stir-Fry Tips

stir fry served with riceTMB Studio

Can you make this vegan stir-fry recipe gluten-free?

Looking for a gluten-free stir-fry recipe? Replace the soy sauce with tamari, liquid aminos or coconut aminos. As with any gluten-free recipe, check the labels to be sure you’re buying GF products.

What do you serve with vegan stir-fry?

Serve any stir-fry recipe with a side of rice or tossed with noodles, like our Test Kitchen-approved ramen stir-fry

Vegan Stir-Fry

Prep Time 20 min
Cook Time 15 min
Yield 6 servings.

Ingredients

  • 1 cup vegetable broth
  • 1/3 cup soy sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon cornstarch
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame oil
  • 3 tablespoons olive oil, divided
  • 4 cups fresh broccoli florets
  • 2 cups fresh sugar snap peas
  • 1-1/2 cups julienned carrots
  • 1 cup julienned onions
  • 2 cups sliced fresh mushrooms
  • 2 cups julienned sweet red pepper
  • 1 cup canned whole baby corn
  • 3 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Hot cooked rice, optional

Directions

  1. In a small bowl, combine the first 7 ingredients until smooth; set aside. In a large skillet or wok, heat 2 tablespoons olive oil over medium-high heat. Add broccoli, snap peas, carrots and onions. Stir-fry 5 minutes. Add mushrooms, sweet red pepper, corn and remaining 1 tablespoon olive oil; cook until vegetables are crisp-tender, 4-5 minutes longer.
  2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Top with green onions and sesame seeds. If desired, serve with rice.

Nutrition Facts

1 cup: 215 calories, 10g fat (1g saturated fat), 0 cholesterol, 768mg sodium, 26g carbohydrate (16g sugars, 5g fiber), 7g protein.