Easy Vegetable Stir Fries

Sweet-and-Sour Stir-Fried Vegetables with Seitan or Tempeh

Sweet and sour stir-fried vegetables with tempeh and pineapple

This sweet-and-sour stir-fry, featuring high-protein seitan or tempeh along with colorful vegetables and pineapple, has several steps but can be made easily and at a leisurely pace. Best of all, it results in a delicious and nourishing meal. This is especially good served over bean-thread noodles or Asian brown rice vermicelli, but soba or udon work well, too. Long-grain brown rice and brown basmati rice are good choices as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

more→

image_pdfimage_print

Orange-Glazed Tofu and Broccoli

Orange-Glazed Tofu and Broccoli

This simple stir-fry of baked tofu and broccoli is enlivened with an easy, orange-flavored sauce. For a tempting Asian-style meal, pair this with Vegetable Lo Mein, and serve with a platter of raw vegetables on the side. Photos by Evan Atlas.

more→

image_pdfimage_print

Gingery Stir-Fried Bok Choy with Cashews

Bok Choy Stir Fry with Cashews from Leslie Cerier

Quick, and colorful, this bok choy stir-fry gets an extra rich flavor from lots of cashews and ginger. You can also use extra-virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free side dish. Recipe contributed by Leslie Cerier. Photo by Tracey Eller. more→

image_pdfimage_print

Chinese-Style Stir-Fried Lettuce

Chinese-style Stir-fried lettuce

Have you ever made the mistake of buying a big head of lettuce when you already had another whole head in the fridge? Or had a surplus from your CSA farm share? This easy stir-fry is a good way to use lettuce, whether excess or not. It’s best to use crisp lettuce like romaine for this. The leaves become slightly tender and the midribs stay nice and crisp when prepared this way. Photos by Hannah Kaminsky. more→

image_pdfimage_print

Mixed Vegetable Stir-Fry (“Buddhist’s Delight”)

Broccoli and baby corn stir-fry - Buddhist's delight recipe

If you’re a longtime vegetarian or vegan, you’ve likely ordered a version of this Chinese restaurant standard. It’s easy to make at home, and always a treat for anyone who loves Asian-style meals.  Serve over hot cooked brown rice or Asian noodles, along with a simple slaw-type salad or a mixed greens salad with orange sections and toasted almond slices. For protein, choose your favorite simple tofu, tempeh, or seitan preparation to serve alongside or atop this dish.

more→

image_pdfimage_print

Simple Stir-Fried Tofu with Spring Greens

Tofu and bok choy stir-fry recipe

This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy! more→

image_pdfimage_print

Stir-Fried Greens with Napa Cabbage and Tofu

Stir-fried-greens with tofu and napa cabbage

Napa cabbage combines nicely with darker leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens,with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. more→

image_pdfimage_print

Asian Peanut Stir-Fry with Black Rice

Ginger and garlic

Brown rice is fine for a quick dinner, but the lovely color of black rice will make this dish extra special.  Tempeh and peanuts add plenty of protein, and using a frozen Asian vegetable blend makes this super-quick as a weeknight meal. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan, © 2014.

more→

image_pdfimage_print