11. Stir Fry Vegan Ramen

Ingredients

• 3 packages ramen or instant noodle
• 1 cup water or stock
• 1 tbsp sesame oil
• 1 dash black pepper

Vegetable:

• 100 grams beansprouts
• 1 grated carrot
• 1 bunch spring onions
• 3 small deseeded chili optional

Sauce:

• 3 tbsp light soy sauce
• 2 tbsp peri peri sauce or chili sauce
• 1 tbsp dark soy sauce

12. Garlicky Cashew Broccoli & Tofu Stir-Fry

Ingredients

Couscous

• 1 cup whole wheat couscous
• 1 cup vegetable broth
• 1 tsp. soy sauce

Tofu

• 1 block (350g.) extra-firm tofu, drained and cubed
• 1 ½ tbsp. cornstarch
• ¼ tsp. sea salt
• ¼ tsp. garlic powder
• Oil, for frying

Garlicky Cashew Broccoli

• 1 ½ tbsp. brown sugar
• 1 tbsp. hot water
• 2 tbsp. soy sauce
• ½ tsp. lemon juice
• 2 tbsp. vegan butter (divided)
• 4 cups, (227g.) broccoli florets
• ½ cup, (64g.) chopped or halved raw cashews
• 3 cloves garlic, minced
• To serve: sriracha, sesame seeds, etc.

Instructions

Couscous

1. Prepare couscous according to package instructions, substituting 1 cup vegetable broth and 1 tsp. soy sauce for every cup of water required.

Tofu

1. In a medium-sized bowl, combine drained, cubed tofu, cornstarch, salt, and garlic powder. Mix gently to coat the tofu evenly and avoid breaking up the tofu cubes.
2. Heat oil in a frying pan or wok over medium-high heat. Add the coated tofu and fry, stirring often, until the cubes are evenly golden-brown and crispy on all sides.
3. Set aside.

Garlicky Cashew Broccoli

1. Stir together brown sugar and hot water until sugar is dissolved. Add soy sauce and lemon juice. Set aside.
2. Visit here to read the full instructions: Recipe Source

13. Broccoli & Mushroom Stir-Fry

Ingredients

Marinade:

• 1/4 cup Olive Oil
• 2 tablespoons Nama Shoyu
• 1 tablespoon Agave or Raw Honey
• Whisk olive oil, nama shoyu and agave or honey together.

Stir Fry:

• 1 1/2  cups Sliced Mushrooms
• 1 cup Chopped Broccoli
• 1 Large Parsnip
• 2 Carrots
• 1 cup Pea Pods
• Sesame Oil (optional)
• Black Sesame Seeds (Optional)

Instructions

1. Place broccoli and mushrooms in marinade. Stir to coat. Set aside.
2. Peel and cut parsnip into pieces. Place in food processor and process until coarsely chopped.
3. Cut the carrots into match stick sized pieces.
4. Visit here to read the full instructions: Recipe Source

14. Spicy Veggie Raw Food Stir-Fry

Ingredients

Rice:

• 2 cups Chopped Parsnips
• 2 Carrots
• 1/2 cup Pine Nuts
• 3/4 cup Broccoli, Chopped
• 1/2 cup Mushrooms, sliced

Sauce:

• 1/4 cup Olive Oil
• 1/3 cup Sun dried Tomatoes (soft)
• 1 teaspoon Chili Peppers (dried)
• 1 1/2 teaspoon Curry Powder
• 1 tablespoon Nama Shoyu
• 1 tablespoon Agave (Optional)

Instructions

Rice:

1. Finely chop parsnips, carrots, and pine nuts and place in bowl. If you are using a food processor to do this, you will want to do each separately. Combine with chopped broccoli and sliced mushrooms.
2. Stir to combine.

Sauce:

1. Visit here to read the full instructions: Recipe Source

15. Indian Okra And Onion Stir-Fry

Ingredients

16. Mushroom and Celery Stir Fry

Ingredients

• Mushrooms (white button ones or baby portobello
• Celery
• Cooking Oil/Butter of Choice
• Garlic, minced

Instructions

1. (Optional) Remove the tough strings from the celery (here are some instructions if you need it).
2. Now, I cut it with a Chef Knife slightly diagonally and a couple centimeters apart, like this:
3. Slice the mushrooms.
4. Heat the butter in a Frying Pan with some minced garlic.
5. Visit here to read the full instructions: Recipe Source

17. Beef and Broccoli Stir-Fry

Picture taken from : www.jocooks.com

Ingredients

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus 2 tablespoons water, divided
• 1/2 teaspoon garlic powder
• 1 package Gardein Beefless Tips
• 2 tablespoons vegetable oil, divided
• 1 package frozen broccoli florets, thawed
• 1/3 cup tamari
• 2 tablespoons brown sugar
• 1 teaspoon fresh, finely grated ginger
• hot cooked rice (as much as you prefer)

Instructions

18. Tofu Stir-Fry With Rice & Veggies

Ingredients

• 2/3 cup basmati rice (135 g)
• 9.7 oz firm tofu (275 g)
• Soy sauce to taste
• 1/4 cup julienned pepper (35 g)
• 1/4 cup julienned green pepper (30 g)
• 1/4 cup julienned onion (30 g)
• 1/4 cup julienned zucchini (35g)
• 1/4 cup bean sprouts (25 g)
• 1/4 cup corn (35 g)
• 1/4 cup broccoli (20 g)

For the sauce:

• 1 tablespoon extra virgin olive oil
• 2 cloves of garlic (chopped)
• 1/8 teaspoon cayenne powder
• 1 tablespoon coconut sugar
• 2 tablespoons balsamic vinegar
• 1/2 cup soy sauce
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. Cook the rice according to package directions. I recommend you to cook it the day before.
2. I usually cook tofu in the oven because you don’t need to add oil, you only have to bake it on a baking sheet with baking paper at 180 ºC or 355 ºF for 30 minutes (15 minutes each side). You can also cook the tofu in a fryer or a pan with oil until golden brown.
3. Add soy sauce in a pan and cook the tofu for a couple of minutes over high or medium-high heat.
4. Heat water in a wok (or a pan) and when it’s boiling add the veggies. Let the veggies cook for about 5 minutes.
5. Visit here to read the full instructions: Recipe Source

19. Spring Soba Stir-Fry

Ingredients

• Water/Broth
• 2/3 C . White Onion Sliced into thin crescents
• 3 Cloves Garlic Minced
• 1 C . Asparagus Chopped
• 1 1/2 C . Sugar Snap Peas
• 2 C . Baby Bella Mushrooms Sliced 1/4″ thick
• 1/2 C . Water Chestnuts Sliced
• 2 Tbsp . Roasted Peanuts
• 1/3 C . Vegan Hoisin Sauce
• 2 Tbsp . Rice Vinegar
• 1 Tbsp . Liquid Aminos
• 1 tsp . Chili Paste
• 1 oz bundle/3.5 . Dried Soba Noodles
• Water for boiling

Instructions

1. Line a medium to large pan with a thin layer of water or veggie broth and put it over medium heat.
2. Once hot, simmer the onions and garlic in it until the onions start to turn clear.
3. Then add the asparagus, snap peas, and baby bellas into the pan; sauteing together until mushrooms reduce in size and become softer.
4. Get a pot ready on the stove, filled with 1 Qt. or so of water. Bring it to a boil, add the soba noodles in and follow cooking directions. (they usually cook for 5-6 minutes)
5. Add the water chestnuts, peanuts, Hoisin, rice vinegar, liquid aminos and chili paste to the veggies in the pan.
6. Visit here to read the full instructions: Recipe Source

20. Jackfruit Chickpea Coconut Stir fry – Fanasachi Bhaji

Ingredients