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High Protein Vegan Stir Fry

A quick and nutritious stir fry packed with legume rice, frozen vegetables, and edamame, perfect for busy weeknights or lunches.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 bag legume rice (such as Banza or Kaizen)
  • 1 tbsp sesame oil (or another cooking oil)
  • ½ large onion (diced)
  • 16 ounces frozen vegetables (such as broccoli, green beans, or mixed veggies)
  • 1 cup purple cabbage, shredded (optional)
  • 1 large carrot, diced (optional)
  • 1 cup frozen, shelled edamame
  • 1 tsp garlic powder
  • 1 tsp powdered ginger
  • 2 tbsp soy sauce
  • 1-2 tbsp gochujang or chili paste Adjust for spice preference.

Instructions

Cooking

  • Start by cooking the legume rice according to the package directions.
  • While the rice cooks, heat the sesame oil in a large skillet over medium heat.
  • Add the diced onion and stir for about a minute before covering the skillet.
  • After a minute, add the frozen vegetables, edamame, and if using, the carrots and cabbage. Stir and cover, allowing it to cook for another 3 to 5 minutes.
  • In a separate bowl, whisk together the soy sauce, gochujang, garlic powder, and ginger before adding it to your skillet along with the cooked rice.
  • Stir well to combine all the ingredients and let them heat through for an additional minute or two. Serve immediately.

Notes

This stir fry is versatile and can be served with additional sides like salad or soup. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to three months.