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Easy Vegetable Stir Fries

Vegan Thai Asparagus Stir-Fry

Thai Asparagus

Tender asparagus is a welcome sign of spring, and Thai seasonings—including lemongrass, if you can find some—provide a wonderful way to enjoy them. Celebrate spring by making this recipe for Thai-seasoned asparagus. This healthy stir-fry is vegan, so it’s a snack or appetizer that everyone can enjoy! Pro tip: Peel the lower part of the asparagus stalks before slicing if the skin is thick and tough. Photos by Evan Atlas. Continue Reading…

Thai-Flavored Tofu and Broccoli

Thai broccoli and tofu with peanut satay sauce

Serve this easy recipe of tofu and broccoli in a Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.  Continue Reading…

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.  

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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. Continue Reading…

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.

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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. Continue Reading…

Spicy Orange-Sesame Stir-Fry

Orange-Sesame Stir-Fry

I tell my health coaching clients to get at least four colors onto their plates at every meal, with green being the main color. Without getting too science-y about it, the nutrients in fruit and vegetables lie in their color, and therefore eating lots of colors ensures that we’re getting lots of nutrients. Pretty simple, huh?

Unfortunately, most of the plates across America of full of varying shades of beige and brown. It’s not as difficult as it sounds to get lots of color into your meal. Some days I find my meals have more than 4 colors (such as the stir-fry recipe below which actually has 7!). Choose red onions (which are actually purple) instead of white, throw some purple cabbage onto your salad, add some shredded carrot to your stir-fry. Continue Reading…

Ginger Cashew Cauliflower

ginger-cashew cauliflower

After you cut each piece of cauliflower into tiny florets using a small, sharp paring knife, the rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and/or tofu, and a colorful salad. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables * © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot. Reprinted by permission of Running Press, a member of the Perseus Book Group. Continue Reading…

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Vegan recipes by VegKitchen