Soy-Free Stir Fried Veggies

Elevate your weeknight dinner game with this vibrant and nutrient-packed Soy-Free Stir Fried Veggies recipe! Bursting with crisp broccoli, colorful bell peppers, tender carrots, zucchini, and crunchy snap peas, this stir fry delivers a medley of fresh flavors. The dish is brought to life with a creamy sunflower seed butter sauce featuring coconut aminos, rice vinegar, and a touch of sweetness from honey or maple syrup for a vegan twist. Perfect for those avoiding soy but craving bold umami flavors, this quick and easy stir fry comes together in just 25 minutes. Garnished with sesame seeds for a finishing touch, it pairs beautifully with steamed rice, quinoa, or your favorite grain. Healthy, delicious, and completely customizable, this is your go-to recipe for a satisfying soy-free meal!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups broccoli florets
• 1 large red bell pepper
• 2 medium carrots
• 1 medium zucchini
• 1 cup snap peas
• 3 cloves garlic
• 1 inch piece fresh ginger
• 2 tablespoons olive oil
• 2 tablespoons sunflower seed butter
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup for vegan option)
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground

Directions

Step 1

Wash and prepare all vegetables. Cut broccoli into small florets, slice bell pepper into thin strips, peel and julienne carrots, slice zucchini into half-moons, and trim snap peas if needed.

Step 2

Mince the garlic and grate the ginger using a fine grater or microplane.

Step 3

In a small bowl, whisk together sunflower seed butter, coconut aminos, rice vinegar, honey (or maple syrup), water, salt, and black pepper. Adjust seasonings to taste and set the sauce aside.

Step 4

Heat a large skillet or wok over medium-high heat. Once hot, add olive oil and swirl to coat the pan.

Step 5

Add garlic and ginger to the pan and sauté for 30 seconds until fragrant, making sure not to burn them.

Step 6

Add the broccoli, carrots, and snap peas to the pan. Stir-fry for 2–3 minutes, keeping the vegetables crisp but tender.

Step 7

Next, add the red bell pepper strips and zucchini slices. Stir-fry for an additional 2–3 minutes until all vegetables are cooked through, but still retain their vibrant color and slight crunch.

Step 8

Pour the prepared sauce over the vegetables, stirring to coat them evenly. Cook for another 1–2 minutes to allow the sauce to heat through and cling to the vegetables.

Step 9

Remove from heat and transfer the stir fry to a serving dish. Sprinkle sesame seeds on top for garnish.

Step 10

Serve immediately over steamed rice, quinoa, or your preferred grain. Enjoy your soy-free stir-fried veggies!

Nutrition Facts

Serving size	(1022.1g)

Amount per serving	% Daily Value*
Calories	914.1

Total Fat 52.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 4132.0mg	0%
Total Carbohydrate 95.0g	0%
Dietary Fiber 21.2g	0%
Total Sugars 62.5g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 311.6mg	0%
Iron 8.9mg	0%
Potassium 1494.0mg	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: 49.9%

Protein: 9.9%

Carbs: 40.1%