Soy-Free Veggie Stir Fry

Bright, colorful, and irresistibly delicious, this Soy-Free Veggie Stir Fry is a wholesome dinner option packed with vibrant fresh vegetables and a savory, umami-rich sauce made with coconut aminos—perfect for those seeking soy-free recipes. Featuring a medley of tender-crisp broccoli, bell pepper, zucchini, sugar snap peas, and more, this quick and easy stir fry comes together in just 30 minutes. Flavored with ginger, garlic, and a hint of sesame oil, it’s a perfect balance of flavor and nutrition. Serve it over fluffy rice or protein-packed quinoa for a satisfying, plant-based meal that’s gluten-free, allergy-friendly, and ideal for busy weeknights.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium Red bell pepper
• 1 large Carrot
• 1 medium Zucchini
• 1 cup Sugar snap peas
• 1 small Red onion
• 2 cloves Garlic cloves
• 1 teaspoon Fresh ginger
• 2 tablespoons Avocado oil
• 2 tablespoons Rice vinegar
• 1 teaspoon Sesame oil (optional for flavor)
• 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 2 tablespoons Vegetable broth
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Sesame seeds (optional garnish)
• 3 cups Cooked rice or quinoa (optional serving suggestion)

Directions

Step 1

Wash and prep the vegetables: chop the broccoli into bite-sized florets, slice the red bell pepper and zucchini, peel and cut the carrot into thin matchsticks, trim the sugar snap peas, and thinly slice the red onion.

Step 2

Mince the garlic and grate the fresh ginger.

Step 3

In a small bowl, prepare the soy-free sauce by mixing the coconut aminos, rice vinegar, sesame oil (if using), vegetable broth, cornstarch, and water. Whisk until the cornstarch is completely dissolved and set aside.

Step 4

Heat a wok or large skillet over medium-high heat. Add avocado oil and let it heat for a few seconds until shimmering.

Step 5

Add the chopped garlic and ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.

Step 6

Toss in the broccoli, carrot, and red onion, and stir fry for 3-4 minutes, stirring frequently.

Step 7

Add the bell pepper, zucchini, and sugar snap peas, and continue stir frying for another 3-4 minutes until the vegetables are tender-crisp.

Step 8

Reduce the heat to medium and pour the prepared soy-free sauce over the vegetables. Stir well to coat all the veggies evenly. Cook for another 2-3 minutes until the sauce thickens and glazes the vegetables.

Step 9

Taste and adjust seasoning with salt and black pepper as desired.

Step 10

Serve hot, optionally garnished with sesame seeds, over cooked rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1617.5g)

Amount per serving	% Daily Value*
Calories	1531.0

Total Fat 39.3g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4142.7mg	0%
Total Carbohydrate 253.6g	0%
Dietary Fiber 25.6g	0%
Total Sugars 44.3g
Protein 37.3g	0%

Vitamin D 0IU	0%
Calcium 371.9mg	0%
Iron 8.6mg	0%
Potassium 1351.1mg	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: 23.3%

Protein: 9.8%

Carbs: 66.9%