If you’re looking for a delicious, healthy, and ultimately easy plant-based (vegan) vegetable stir fry recipe, this is the dish for you! This Snow Peas and Seitan Vegetable Stir Fry served with brown rice calls upon seitan protein—a traditional wheat-based plant protein hailing from Asia—to provide a savory, protein-rich touch, along with the color and crunch of snow peas, carrots, and bell peppers. This simple, yummy stir fry recipe is a one-dish meal you can get on the table in 30 minutes, providing good sources of protein, slow-digesting carbs, and veggies all in one pan to serve over cooked brown rice. Try trading out your favorite vegetable (cabbage, zucchini, bok choy) for the snow peas for an easy twist, if you like. And you can use frozen stir fry vegetables in place of fresh to make it budget friendly, quick and easy, too.
Just prepare brown rice (make it in advance to save time). Then stir-fry the veggies, and seitan with a flavorful sesame, ginger, garlic soy sauce to create a wonderful, hearty entrée to ladle over the rice. Save time by prepping the rest of your meal during the stir-fry process. You can get this whole dish on the table in 30 minutes if you precook your rice! Learn how to make seitan from scratch here.
This Snow Peas and Seitan Vegetable Stir Fry with brown rice calls upon seitan to provide a savory, protein-rich touch, along with the crunch of snow peas, carrots, and peppers. This easy vegan recipe is a one-dish meal, providing sources of protein, slow-digesting carbs, and veggies all in one pan.
Watch me make this recipe on Instagram here.
Description
This simple, yummy Snow Peas and Seitan Vegetable Stir Fry is a one-dish meal you can get on the table in 30 minutes.
- 4 cups cooked brown rice*
- 1 tablespoon sesame oil
- 1/4 cup water
- 3 medium carrots, sliced
- 1 medium onion, coarsely sliced
- 3 medium garlic cloves, minced
- 1½ teaspoons minced fresh ginger
- 2 tablespoons sesame seeds
- ½ teaspoon red chili pepper flakes
- 1 medium bell pepper, coarsely sliced (red, green, or yellow)
- 2 cups sliced mushrooms
- 9 ounces snow peas, cut in half
- 8 ounces seasoned seitan, chopped
- 3 tablespoons reduced sodium soy sauce, gluten-free
- 1 teaspoon rice vinegar
- 1/2 tablespoon agave nectar (optional)
- ¼ cup vegetable broth
- 1 tablespoon cornstarch
- 2 green onions, white and green parts, sliced
- Cook the rice according to package directions, set aside.
- Meanwhile, heat the sesame oil in a large sauté pan or wok over medium heat.
- Add the carrot and onion and sauté for 3 minutes.
- Add the water, garlic, ginger, sesame seeds, and red chili pepper flakes and sauté for an additional 5 minutes.
- Add the bell pepper, and sauté for an additional 3 minutes.
- Add the mushrooms, snow peas, and seitan, and sauté for an additional 3 minutes.
- Mix the soy sauce, vinegar, agave, broth, and cornstarch in a dish until smooth. Add to the pan with the vegetables and continue to sauté for about 3 minutes, until the sauce has thickened and the vegetables are crisp-tender.
- Serve ½ cup brown rice topped with 1 cup of stir-fry. Garnish with green onions.
- Makes 8 servings (1/2 cup brown rice with 1 cup stir-fry each).
Notes
To make this recipe gluten-free, substitute tofu for seitan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: Asian, American
Nutrition
- Serving Size: 1/2 cup rice and 1 cup stir-fry
- Calories: 222
- Sugar: 5 g
- Sodium: 342 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4.5 g
- Protein: 12 g
Keywords: vegan stir fry, healthy vegan stir fry, best vegan stir fry
I love to use my Instant Pot to make brown rice for this recipe—get your own here.
For more favorite one-dish meal recipes, check out some of my favorites:
Thai Tempeh Noodle Skillet
Nourish Lentil Bowl
Noodle Bowl with Thai Tofu and Vegetables
Rustic Vegan Corn Potato Sausage Skillet
Pistachio Turmeric Rice Power Bowl
BEST One-Pot Vegan Mac and Cheese
Mediterranean Bowl with Edamame and Quinoa
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