by: julioarco88Posted on:

Sizzling Vegan Veggie Stir-Fry with Peanut Butter Soy Sauce

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

Introduction

There’s nothing quite as satisfying as a quick, vibrant, and flavor-packed stir-fry, and this Sizzling Vegan Veggie Stir-Fry with Peanut Butter Soy Sauce is the perfect meal to bring bold flavors to your dinner table. With crisp-tender vegetables, a creamy and savory peanut butter soy sauce, and aromatic garlic and ginger, this dish delivers a balance of sweet, salty, and umami goodness that will keep you coming back for more.

Stir-fries have been a staple in Asian cuisine for centuries, known for their ability to transform simple ingredients into an exciting dish full of texture and depth. This version is completely plant-based, featuring a variety of colorful vegetables, tofu (or tempeh), and a rich peanut sauce that ties everything together beautifully. Whether you’re looking for a quick weeknight meal, a healthy lunch, or a meal-prep-friendly dish, this recipe is an excellent choice.

Not only is this stir-fry incredibly tasty, but it’s also packed with vitamins, fiber, and plant-based protein, making it both nourishing and satisfying. The peanut butter soy sauce is a game-changer, coating each bite with a creamy, nutty, and slightly spicy flavor that perfectly complements the crunchy vegetables. Serve it over steamed rice, quinoa, or noodles, and you’ve got a wholesome and well-balanced meal in under 30 minutes.

If you’re ready to take your stir-fry game to the next level, let’s dive into why this dish is a must-try and how to make it effortlessly at home!

Why Choose This Vegan Veggie Stir-Fry?

This dish is more than just a stir-fry—it’s a nutrient-packed, flavor-loaded meal that will keep you full and energized. Here’s why you’ll love it:

1. Creamy, Nutty, and Boldly Flavored Sauce

  • Peanut butter, soy sauce, and ginger create a creamy, umami-rich sauce with a hint of sweetness and spice.
  • The sauce clings to the veggies and tofu, making each bite incredibly satisfying and delicious.

2. Packed with Fresh, Crunchy Vegetables

  • This stir-fry features a mix of bell peppers, broccoli, carrots, snap peas, and mushrooms, giving you a rainbow of nutrients in every bite.
  • The high-heat cooking method keeps the vegetables crisp-tender, preserving their natural flavors and textures.

3. High in Plant-Based Protein & Healthy Fats

  • Tofu, tempeh, or chickpeas add a solid dose of protein and fiber, making this dish a complete meal.
  • Peanut butter provides healthy fats and protein, keeping you satisfied for hours.

4. Quick & Easy – Ready in 30 Minutes

  • This stir-fry comes together in one pan, making it perfect for busy weeknights.
  • Minimal prep and simple ingredients make this a go-to meal when you need something fast, delicious, and nourishing.

5. Customizable & Versatile

  • Easily swap out vegetables based on what you have on hand—use zucchini, cauliflower, bok choy, or whatever is in season.
  • Adjust the spice level to your preference—add chili flakes, sriracha, or more ginger for extra heat.
  • Serve over steamed rice, brown rice, quinoa, or noodles for variety.

Picture Gallery

Ingredients

For the Stir-Fry

  • 1 tablespoon sesame oil (or neutral oil)
  • 1 cup broccoli florets
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 medium carrot, julienned
  • 1 cup snap peas or green beans
  • 1 cup mushrooms, sliced
  • 1 cup tofu or tempeh, cubed
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon red pepper flakes (optional, for spice)

For the Peanut Butter Soy Sauce

  • ¼ cup natural peanut butter (smooth or crunchy)
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chili paste (optional, for heat)
  • ¼ cup water (to thin the sauce as needed)
  • Juice of ½ lime

For Serving

  • Steamed rice, quinoa, or rice noodles
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chopped peanuts
  • 2 tablespoons fresh cilantro or green onions, chopped

Ingredient Breakdown

Peanut Butter: The Star of the Sauce

Peanut butter adds a rich, nutty creaminess to the sauce, giving the stir-fry a luxurious texture and deep flavor. Choose natural peanut butter for the best results—without added sugars or oils.

Tofu or Tempeh: The Protein Boost

Both tofu and tempeh provide an excellent plant-based protein source. Tofu is soft and absorbs flavors well, while tempeh has a firmer texture and a slightly nutty taste.

Fresh Vegetables: Color & Crunch

A mix of broccoli, bell peppers, carrots, snap peas, and mushrooms creates a vibrant, nutrient-dense meal. You can swap in your favorite veggies to make this dish your own.

Instructions

Step 1: Prepare the Sauce

  1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, and water until smooth.
  2. Adjust the consistency by adding more water if needed—it should be pourable but thick.

Step 2: Sauté the Tofu or Tempeh

  1. Heat 1 tablespoon sesame oil in a large pan over medium-high heat.
  2. Add the cubed tofu or tempeh and cook for 4-5 minutes, flipping occasionally until golden brown. Remove from the pan and set aside.

Step 3: Stir-Fry the Vegetables

  1. In the same pan, add a little more oil if needed and sauté garlic and ginger for 30 seconds, until fragrant.
  2. Add the broccoli, bell peppers, carrots, snap peas, and mushrooms. Stir-fry for 5-7 minutes, until slightly tender but still crisp.
  3. Sprinkle in red pepper flakes for extra heat.

Step 4: Combine Everything

  1. Return the cooked tofu or tempeh to the pan.
  2. Pour in the peanut butter soy sauce and toss everything together. Cook for 2-3 minutes, allowing the sauce to coat the veggies and tofu.

Step 5: Serve & Garnish

  1. Serve hot over steamed rice, quinoa, or noodles.
  2. Garnish with toasted sesame seeds, chopped peanuts, and fresh cilantro or green onions.
  3. Squeeze extra lime juice on top for extra freshness.

Tips and Variations

  • Make it nut-free: Swap peanut butter for tahini or sunflower seed butter.
  • Extra protein: Add edamame, chickpeas, or crumbled tempeh.
  • Make it low-carb: Serve over cauliflower rice or zoodles instead of grains.
  • Spice it up: Add more sriracha, chili flakes, or extra ginger.

Nutritional Information (Per Serving)

  • Calories: ~400
  • Protein: 18g
  • Carbohydrates: 42g
  • Fats: 18g
  • Fiber: 7g
  • Iron: 3.5mg

Conclusion

This Sizzling Vegan Veggie Stir-Fry with Peanut Butter Soy Sauce is the ultimate quick, healthy, and flavor-packed meal. It’s creamy, nutty, savory, and slightly spicy, making every bite absolutely irresistible.

Try this recipe for your next stir-fry night and let me know your favorite veggie combinations in the comments!

Disclaimer: Nutritional values are estimates. Always consult a professional for dietary needs.

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