Soy-Free Eggplant Stir-Fry

Dive into the vibrant flavors of this Soy-Free Eggplant Stir-Fry, a wholesome and allergy-friendly twist on a classic stir-fry dish! Packed with tender eggplant, crisp red bell peppers, zucchini, and carrots, this recipe comes alive with a savory-sweet sauce made from coconut aminos, maple syrup, and rice vinegar—delivering a rich umami depth without the need for soy. Fresh garlic and ginger add a fragrant kick, while a quick toss in olive oil brings out the natural sweetness of the vegetables. Perfect for a healthy weeknight dinner, this easy stir-fry is ready in just 35 minutes and makes a satisfying plant-based meal for the whole family. Garnished with green onions and toasted sesame seeds, it’s as beautiful as it is delicious. Serve it on its own or pair it with rice for a complete, flavorful experience!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Eggplant
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 medium Carrot
• 3 cloves Garlic cloves
• 1 inch Ginger
• 2 tablespoons Olive oil
• 3 tablespoons Coconut aminos
• 1 tablespoon Rice vinegar
• 1 tablespoon Maple syrup
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 stalks Green onions
• 1 tablespoon Sesame seeds

Directions

Step 1

Start by preparing the vegetables: cut the eggplant, red bell pepper, and zucchini into bite-sized pieces. Peel and julienne the carrot. Mince the garlic and finely chop the ginger.

Step 2

In a small bowl, whisk together the coconut aminos, rice vinegar, maple syrup, and cornstarch with 2 tablespoons of water to make the sauce. Set aside.

Step 3

Heat the olive oil in a large skillet or wok over medium-high heat.

Step 4

Add the garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.

Step 5

Add the eggplant, bell pepper, zucchini, and carrot to the skillet. Stir-fry for about 8-10 minutes until the vegetables are tender and cooked through.

Step 6

Pour the prepared sauce over the vegetables and toss to coat evenly.

Step 7

Cook for another 3-4 minutes, allowing the sauce to thicken slightly and the vegetables to absorb all the flavors.

Step 8

Season with salt and black pepper to taste.

Step 9

Remove from heat and transfer to a serving dish. Garnish with sliced green onions and sesame seeds.

Step 10

Serve immediately and enjoy your soy-free eggplant stir-fry!

Nutrition Facts

Serving size	(1031.8g)

Amount per serving	% Daily Value*
Calories	693.0

Total Fat 35.1g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 4489.8mg	0%
Total Carbohydrate 88.8g	0%
Dietary Fiber 23.0g	0%
Total Sugars 60.4g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 148.5mg	0%
Iron 4.0mg	0%
Potassium 2152.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 6.4%

Carbs: 49.5%