Easy Vegan Broccoli Stir-Fry

What do you do when you:

A. Work from home

B. Are on lockdown

C. Work well past the dinner hour but NEED some good #vegan food to keep you going?

Easy…a quick vegan stir-fry is where it’s at.

ALWAYS.

The ingredient list is simple: firm tofu, broccoli, scallions, garlic and rice. You can make whatever you want just keep in mind that a good stir-fry is protein, vegetables and a grain.

And sauce, of course. For this one we used soy sauce, Korean chili paste, ginger powder, water and corn starch.

If you want a very crispy tofu, season it and pop in the air fryer if you have one. I LOVE this thing because it gives someone like me–trying to get to a healthy weight–a chance to eat something fried without going crazy on the oil since I’ve talked a lot about my foray into oil-free or minimal oil cooking. It cooks things quicker and gets them super crispy, which I loved in this dish because the tofu doesn’t get soggy, something every vegan tofu eater has had to contend with.

Oh, and the Hubs added the broccoli for a few minutes just to get some crisp on the tips and…it totally worked!

Garnish with the green tops of the scallions if you choose, sliced as big or as small as you like.

There’s not a lot to say about this meal because although it was delicious with a capital ‘D’, it was so late and fairly rushed that I can’t really remember the details…other than enjoying it.

 

Simple Vegan Stir Fry

When you’ve made the commitment to eat healthy and minimize how often you eat out, you have to be honest with yourself. For me, that means owning up to the fact that I don’t always want to cook or I’m just not in the mood to get all chef-y with it. When that happens, I grab a few fresh veggies and the nearest bag of rice to whip up a super simple stir fry.

 

The best thing about stir fry–aside from the mountains of fresh nutrient rich vegetables–is that you can use whatever is fresh, in season and on hand.

I made a stop at the Farmer’s Market and found a bunch of asparagus and some broccoli, and that got me started since I already had crimini mushrooms, carrots, onion, bell peppers, ginger and garlic in the fridge. And that’s pretty much the whole ingredients list.

I like to start with the ginger in the oil and then add mushrooms and whatever herbs you want to flavor them while the water cooks out. Then add ingredients from longest cook time to shortest until everything is in the pot and reached desired doneness. If you want to whip up a quick sauce you can start with a soy sauce base, and add orange or lime juice, Sriracha or barbecue sauce, sweet & sour and pretty much anything else to satisfy your cuisine craving.

But a fun little thing I’d never heard of before–Ramsons–also made an appearance in this meal. Ramsons are a type of wild garlic but they look a lot like scallions. My mother in law brought me a few bunches and I decided to do what else but…make pesto!

We didn’t have any of the wild garlic but that’s okay because these leaves are SUPER garlicky. Super, super garlicky, but that didn’t stop me from adding half a bulb of roasted garlic to the pesto, along with a few cashews, lemon juice, 2 sun dried tomatoes, hot sauce and a handful of basil. It was tangy, tart, earthy and yes, delicious.

It gave the stir fry a really nice kick with just a couple teaspoons on each plate.

This is another recipe where you can easily choose to cook without oil. Add a little water once the mushrooms start releasing it and keep adding about a tablespoon at a time as needed until the veggies are cooked. It’s not an exact science but if you’re curious, stir fry is a very forgiving dish.

If you decide to use a pre-made sauce for your stir fry, taking a close look at the ingredients list. You might find things like honey, milk powder, egg powder or other conservants you might not want to ingest. If you’re in a bind, my old standby sauce is just equal parts water and soy sauce, a minced scallion, Sriracha and lime juice. Coat the mix with cornstarch and add the soy-water mix, cooking until thick.

Done and done, again in less than 30 minutes!