Stir fry dishes are some of the most versatile out there, so I can’t believe it wasn’t a staple in my house growing up. They’re also extremely easy to make plant-based, while still satisfying everyone’s taste and texture preferences!
My spicy peanut tofu stir fry is still a fam favorite, and my recent sheet pan miso tempeh one is delicious, too. But, this one is going to be gracing our plates when it’s been awhile since our last grocery trip and we’re relying on the pantry, freezer, and whatever veggies are left in the fridge!
This post is in no way sponsored by the company who makes the amazing “rice” I am highlighting here, but with busy lives and active bodies to fuel there is literally only one brand that makes rice that has protein and fiber like this! So when you need something quick or to clean out the veggies in your fridge, and you’re so over pasta, this is what you’ll want to have in your pantry.
- If you’re using actual rice, be sure to add a protein source such as tofu, edamame, or eggs. Rice is delicious, but is very low in protein and fiber.
- Feel free to swap in any vegetables that you have on had, whether frozen or fresh. Frozen broccoli, cauliflower, green beans and peas all work well.
High Protein Vegan Stir Fry
- 1 bag banza legume rice
- 2 tbsp sesame oil (or other cooking oil)
- 1/2 large red onion, diced
- 1 large carrot, diced
- 1 Cup shredded purple cabbage
- 8 ounces frozen green beans
- 1 cup frozen, shelled edamame
- 1 tsp each: garlic powder, powdered ginger
- 1-2 tbsp each: coconut aminos, gochujang
- Cook rice according to package directions
- While the water is boiling and rice is cooking, prepare the vegetables: heat oil in a large skillet over medium heat before adding diced onion. Cover and let cook 1-2 minutes
- Add carrots, cabbage, green beans, and any other vegetables you would like. Stir and cook, covered, 3-5 minutes, or to desired texture.
- Add edamame, “rice”, and all seasonings.
- Stir, cover and turn off heat. Let sit 5 minutes before serving.