Vegan Veggie Stir Fry

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This is a great plant based, clean eater recipe. I love eating it for a fresh lunch when I’m tired of eating salad. You can prep the veggies ahead of time so it’s just a quick toss in the pan a few minutes before you need to eat. It’s also easy to add a fried egg or some meat for added protein.

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Vegan Veggie Stir Fry


1 zucchini, chopped

1 red bell pepper, sliced

4 baby carrots, sliced

3 mushrooms, quartered

1/2 cup edible pod green peas

1/4 cup celery, chopped

1/4 cup bok choy, chopped

1 green onion, sliced

2 TBSP soy sauce

2 TBSP olive oil

1/4 cup water

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp pepper

peanuts, optional

1/2 tsp siracha sauce, optional

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Get all your veggies (except green onion) and put them in a frying pan with the oil and water. Sprinkle with ginger, garlic powder and pepper. Splash with soy sauce and stir around on medium high heat until veggies are soft. Serve over a bed of rice, if desired.

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