Vegetarian Stir-Fried Minced Meat with Vegetables

Savor the vibrant flavors of this Vegetarian Stir-Fried Minced Meat with Vegetables—a wholesome, quick, and nutrient-packed dish perfect for weeknight dinners. Featuring protein-rich plant-based minced meat and an array of colorful vegetables like carrots, zucchini, red bell pepper, and green beans, this recipe combines hearty textures with a savory soy-sesame sauce that ties it all together. The finely minced garlic and aromatic ginger bring an irresistible depth of flavor, while a cornstarch-based sauce adds a glossy finish. Ready in just 30 minutes, this stir-fry is not only a time-saver but also a fantastic way to enjoy a meatless meal that doesn’t skimp on taste. Serve it over steamed rice or noodles for a satisfying, wholesome dinner that’s as versatile as it is delicious. Perfect for vegetarians, vegans, or anyone looking to add more plant-based dishes to their repertoire!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Plant-based minced meat
• 1 medium Carrot
• 1 medium Zucchini
• 1 medium Red bell pepper
• 100 grams Green beans
• 3 pieces Garlic cloves
• 1 teaspoon Ginger
• 3 tablespoons Soy sauce (low sodium)
• 1 tablespoon Sesame oil
• 1 tablespoon Vegetable oil
• 1 teaspoon Cornstarch
• 3 tablespoons Water
• 2 stalks Spring onions (green parts only)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Wash and prepare the vegetables. Dice the carrot, zucchini, and red bell pepper into small, even pieces. Trim and cut the green beans into bite-sized pieces.

Step 2

Finely mince the garlic and grate the ginger.

Step 3

In a small bowl, mix the soy sauce, sesame oil, cornstarch, and water to create a sauce. Set it aside.

Step 4

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

Step 5

Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant.

Step 6

Add the plant-based minced meat to the pan. Stir-fry for about 3-4 minutes, breaking it up into crumbles as it cooks.

Step 7

Add the diced carrot and green beans to the pan. Stir-fry for 3 minutes.

Step 8

Stir in the zucchini and red bell pepper. Cook for another 3-4 minutes until the vegetables are tender but still crisp.

Step 9

Pour the prepared sauce into the pan and toss everything to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly.

Step 10

Season with salt and black pepper to taste. Mix well.

Step 11

Garnish with chopped spring onions and serve hot. This dish pairs well with steamed rice or noodles.

Nutrition Facts

Serving size	(840.6g)

Amount per serving	% Daily Value*
Calories	961.0

Total Fat 64.5g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 14.5g
Cholesterol 0mg	0%
Sodium 5518.7mg	0%
Total Carbohydrate 63.2g	0%
Dietary Fiber 16.0g	0%
Total Sugars 26.0g
Protein 39.8g	0%

Vitamin D 0IU	0%
Calcium 235.8mg	0%
Iron 9.8mg	0%
Potassium 2073.1mg	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: 58.5%

Protein: 16.0%

Carbs: 25.5%