Soy-Free Stir-Fried Mixed Vegetables

Brighten up your dinner table with this vibrant and healthy Soy-Free Stir-Fried Mixed Vegetables recipe! Perfect for those avoiding soy, this dish swaps traditional soy sauce for coconut aminos, adding a naturally sweet and savory flavor. A medley of crisp-tender broccoli, carrots, red bell peppers, zucchini, and snow peas is brought to life with a fragrant ginger-garlic base and a zesty sauce sweetened with honey or maple syrup. With minimal prep and just 12 minutes of cook time, this quick and easy stir-fry is as wholesome as it is delicious. Serve it as a colorful side or over rice or quinoa for a nutrient-packed, vegan-friendly meal the whole family will love!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 2 medium Carrots
• 1 Red bell pepper
• 1 medium Zucchini
• 1 cup Snow peas
• 2 Garlic cloves
• 1 tablespoon Ginger root (fresh)
• 2 tablespoons Avocado oil (or other neutral oil)
• 2 tablespoons Vegetable broth
• 2 tablespoons Coconut aminos
• 1 tablespoon Lime juice (freshly squeezed)
• 1 teaspoon Honey (or maple syrup for vegan)
• 1 teaspoon Cornstarch
• 1 tablespoon Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash all vegetables thoroughly and pat them dry.

Step 2

Cut the broccoli into bite-sized florets. Peel and slice the carrots into thin rounds. Slice the red bell pepper into thin strips. Cut the zucchini in half lengthwise and then into half-moon slices. Trim the snow peas if needed.

Step 3

Mince the garlic cloves and grate the ginger root.

Step 4

In a small bowl, prepare the sauce. Mix together the vegetable broth, coconut aminos, lime juice, honey (or maple syrup), salt, and black pepper. In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry, and set it aside.

Step 5

Heat a large wok or skillet over medium-high heat. Add the avocado oil and let it heat up for about 30 seconds.

Step 6

Add the minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.

Step 7

Add the carrots and broccoli to the pan. Stir-fry for 3-4 minutes, allowing them to begin softening.

Step 8

Add the bell pepper, zucchini, and snow peas to the pan. Stir-fry for another 3 minutes, until the vegetables are tender-crisp.

Step 9

Pour the prepared sauce over the vegetables and toss to coat. Let it simmer for 1-2 minutes.

Step 10

Stir in the cornstarch slurry and cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens and evenly coats the vegetables.

Step 11

Remove the pan from heat and adjust seasoning as needed, adding more salt or pepper to taste.

Step 12

Serve the stir-fried mixed vegetables immediately as a side dish or over steamed rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(842.9g)

Amount per serving	% Daily Value*
Calories	572.5

Total Fat 29.7g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 4987.4mg	0%
Total Carbohydrate 69.2g	0%
Dietary Fiber 14.9g	0%
Total Sugars 41.4g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 229.0mg	0%
Iron 6.1mg	0%
Potassium 1397.9mg	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: 44.5%

Protein: 9.3%

Carbs: 46.1%