Healthy Veggie Stir Fry Recipe ~ Easy

For those of you not familiar with Coco Aminos, it is an all purpose, sweet and tangy seasoning sauce that is soy and gluten-free and of course vegan. It is made from coconut blossom nectar, low glycemic and rich in essential amino acids with a lovely natural sweetness so you don’t need to add any sugar to your sauce at all.

In my humble opinion, the best stir-fry sauce on the Planet!

As always, If you make this recipe remember to come back here and rate it, snap a photo and tag us with #VeggieSociety on Instagram.

5 from 1 vote

Healthy Veggie Stir-Fry Recipe

Easy and healthy veggie stir fry recipe with ginger, garlic, tempeh and coco aminos that comes together in no time.

Print Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

• 2 bell peppers -sliced into strips
• 1/2 lb mushrooms -sliced
• 1 red onion -sliced
• 1/4 cup coco aminos
• 5 cloves garlic -grated
• 1 tbsp ginger root -grated
• 6 strips smoked tempeh -chopped
• 1/4 cup onion chives -chopped
• 1/4 cup cilantro leaves
• 5 golden potatoes (or you can use soba noodles instead)
• 2 tsp sesame or olive oil + more to taste
• 1/2 lime (or a splash of rice vinegar)
• 1 pinch red pepper flakes + more to taste
• 4 tsp sesame seeds (for serving)

Instructions

• Scrub the golden potatoes well and cut them into 1/3 inch slices. Add them to a stock up and cover with cold water by 2 inches. Bring to a boil and generously season withs sea salt. Cook until tender but still holding their shape well. Make sure to not overcook them so keep a close eye on them. Drain in colander and allow them to dry well in their own steam.
• In a large mixing bowl toss together the bell peppers, mushrooms and onion with one teaspoon of the oil to coat well.
• Preheat a large cast iron skillet over medium-high flame and add your veggies with a good pinch of sea salt and red pepper flakes Toss to coat well and stir-fry for about 5 minutes on high until they have softened to your liking and start to get some nice caramelization around the edges. 
• Meanwhile preheat another cast iron skillet on medium high flame and pan sear the tempeh until golden brown, about 5 minutes or so. Set aside until needed.
• Use your kitchen tongues to push the veggies to the sides of the pan and add a drop of oil in the center. Add the grated garlic and ginger and cook for about 10 to 15 seconds, just enough to release their aromas. Give everything a big stir to combine then pour in the coco aminos. Toss to coat well then add the cooked potato wedges and tempeh.
• Gently give everything a mix to coat in the sauce. Adjust seasonings to taste with a squeeze of lime and rice vinegar. Serve with the sesame seeds, chives and cilantro on top.

Notes

If you prefer you can stretch the sauce with a good squeeze of freshly squeezed orange juice, and use an orange infused oil for a more in depth orange flavor.

Nutrition

Calories: 224kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4g | Sodium: 368mg | Potassium: 1248mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2040IU | Vitamin C: 108.7mg | Calcium: 103mg | Iron: 7.9mg

Course: Main Course

Cuisine: Asian

Keyword: Healthy Veggie Stir Fry

Servings: 4 people

Calories: 224kcal

Author: Florentina

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