Vegan Eggplant Stir-Fry

Colorful, flavorful, and irresistibly satisfying, this Vegan Eggplant Stir-Fry is a plant-based delight that's perfect for weeknight dinners or meal prep. Packed with tender eggplant, crunchy bell peppers, crisp broccoli, and nutrient-rich carrots, this stir-fry is a vibrant medley of fresh vegetables stir-fried in a savory soy-ginger sauce. A touch of sesame oil adds fragrant depth, while a sprinkle of sesame seeds and green onions provides the perfect finishing touch. Quick and easy to prepare in just 35 minutes, this one-pan dish pairs beautifully with fluffy rice for a wholesome and delicious vegan meal that’s loaded with flavor and texture. Whether you're a seasoned vegan or simply looking to add more veggie-packed recipes to your rotation, this stir-fry is sure to become a go-to favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large eggplant
• 1 large red bell pepper
• 1 large green bell pepper
• 2 medium carrot
• 1 cup broccoli
• 1 medium onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon sesame seeds
• 2 stalks green onions
• 4 cups cooked rice

Directions

Step 1

Begin by washing and preparing all vegetables. Cut the eggplant into cubes, bell peppers into strips, slice carrots thinly, chop broccoli into small florets, and finely slice the onion.

Step 2

Mince the garlic and grate the ginger.

Step 3

In a small bowl, mix soy sauce, 1 tablespoon of water, and cornstarch until smooth. Set aside.

Step 4

Heat a large wok or skillet over medium-high heat. Add the sesame oil and swirl to coat the surface.

Step 5

Add the onion, garlic, and ginger. Stir-fry for about 2 minutes until fragrant.

Step 6

Add the eggplant cubes and stir-fry for 5-7 minutes until they start to soften and develop some color.

Step 7

Add the bell peppers, carrots, and broccoli to the wok. Stir frequently, cooking the vegetables for another 5 minutes or until they are tender-crisp.

Step 8

Pour the soy sauce mixture into the wok, stirring quickly to coat the vegetables evenly. Cook for an additional 2 minutes until the sauce thickens slightly.

Step 9

Remove the wok from heat and sprinkle sesame seeds and sliced green onions over the stir-fry.

Step 10

Serve the vegan eggplant stir-fry immediately over cooked rice.

Nutrition Facts

Serving size	(2267.8g)

Amount per serving	% Daily Value*
Calories	1792.6

Total Fat 38.4g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 14.5g
Cholesterol 0mg	0%
Sodium 2836.7mg	0%
Total Carbohydrate 321.7g	0%
Dietary Fiber 40.4g	0%
Total Sugars 47.3g
Protein 44.7g	0%

Vitamin D 0IU	0%
Calcium 368.9mg	0%
Iron 15.8mg	0%
Potassium 3739.8mg	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: 19.1%

Protein: 9.9%

Carbs: 71.0%