Are you in the mood for a quick and satisfying meal that bursts with flavor? This Vegan Thai Peanut Stir Fry Recipe is here to save the day! With its colorful array of vegetables and rich peanut sauce, it’s the ideal dish for busy weeknights or when you’re craving something a little different.
Imagine a vibrant stir fry, packed with fresh veggies and coated in a creamy, nutty sauce. It’s not just a meal; it’s a delightful way to use up those veggies sitting in your fridge. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe will leave your taste buds dancing.
Delicious and Wholesome Vegan Thai Peanut Stir Fry
This Vegan Thai Peanut Stir Fry is a delightful medley of crisp vegetables tossed in a rich peanut sauce, delivering a harmonious balance of savory and nutty flavors. It’s quick to prepare and loaded with textures that make each bite enjoyable.
Ingredients
- 2 tablespoons peanut oil or vegetable oil
- 1 bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas or sugar snap peas
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup soy sauce or tamari
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes (optional)
- Cooked rice or quinoa for serving
- Chopped peanuts and cilantro for garnish
Instructions
- Heat the Oil: In a large skillet or wok, heat the peanut oil over medium-high heat.
- Sauté the Vegetables: Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Prepare the Sauce: In a small bowl, mix together the peanut butter, soy sauce, maple syrup, lime juice, and red pepper flakes if using. Add a splash of water to thin it out if necessary.
- Combine: Pour the peanut sauce over the stir-fried vegetables, tossing well to coat everything evenly. Cook for another 2-3 minutes until heated through.
- Serve: Serve hot over cooked rice or quinoa, garnished with chopped peanuts and fresh cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 11g
- Carbohydrates: 40g
