This is my favorite vegan sauce by FAR and you could easily add in animal protein if you wanted to. If you are on a lower carb diet I suggest swapping out the quinoa for cauliflower rice. My husband loved this dish and he is a HUGE meat-eater, so I’m confident that your spouse won’t miss any animal protein here. 😉 My toddler ate this with me (not a ton but some), she is a little more picky with dinner but she was eating the snap peas raw before we even ate dinner so I’m calling that a win haha.
Coconut aminos are a great subsitute for soy sauce…it is soy, vegan and gluten free. Coconut aminos is actually made from the sap of a coconut tree – tastes VERY similar to soy sauce. It’s also great for diabetics, as it’s a low glycemic food and 70% less sodium than soy sauce. I’ve linked the brand I use below.
I love Costco for all nut buters! Almond or Peanut butter are great because they don’t add any other ingredients to their nut butters (no added sugar, oils or salt).
1/2 cup nut butter (almond or peanut)
1/2 cup coconut aminos or soy sauce
2 tbsp sesame seed oil
1 clove garlic, minced
1 tsp fresh ginger, minced
Chopped and Prepped Veggies of Your Choice – I Recommend and used:
1/2 White onion
1 Bell pepper
2 cups Broccoli
8 oz. Mushrooms (I LOVE Portobello for this)
2 cups Snap Peas
+1-2 tbsp oil (avocado or oilve)
I prepped my Vegan Veggie Stir Fry with some quinoa for added protein. You can follow directions on the label on the box but I normally use 2 cups of boiling water in a saucepan. Once your water is boiled, add in 1 cup of quinoa. From here lower the temperature to a simmer and cook for 15 minutes. Quinoa is the perfect plant-based protein if you are vegan! It’s considered a complete protein because it has all 9 of the essential amino acids. It is technically considered a seed (not a grain), so it’s naturally gluten-free!
While your quinoa is cooking wash and chop your veggies. I cooked my harder veggies first (bell pepper, onion, and broccoli) with 1 tbsp of sesame oil, these would typically take longer to cook/soften than the others.
Prep your nut butter sauce next. Melt your nut butter first in a microwave safe bowl in 30 second intervals. You can use almond or peanut (unsweetened), which I have used both before in this recipe and they are equally delicious. My peanut butter was in the refrigerator so it took about a minute to melt completely. You want it smooth so you can easily stir in the rest of ingredients to make the sauce. Go ahead and add in your additional sauce ingredients after it’s melted, keep this sauce close by because we are going to add it at the end!
After a few minutes of cooking/sautéing your harder vegetables, add in your softer ones (you might need another tbsp of oil). For me these where the mushrooms (I used Portobello), zucchini and snap peas. These should take about 2-3 minutes. Stir in your sauce and you are done!
Serves 4 and pairs well with quinoa! Some cashews or another kind of nut would be yummy sprinkled on top of this dish!
PS: These pictures are me trying to pack up leftovers + trying to get a good picture…all while trying to tame a toddler lol!