Easy, delicious and full of good for you ingredients; this vegan stir fry is perfect for a quick weeknight meal. You can also easily vary with the vegetables used here. Don't like broccoli? Swap for zucchini for instance or swap the spinach for something like rainbow chard.
Vegan stir fry with broccoli
For this vegan dish I combined a few of my favorite ingredients for creating a delicious vegan dish. You don't have to keep it vegan of course and you can easily change the dish up to suit your needs.
Ingredients needed
For making this vegan stir fry you will need the following ingredients:
- broccoli - I used roughly a large head of broccoli and chopped it into smaller florets. You can also use the stem of the broccoli. If you do make sure to peel the stem and chop it into smaller parts.
- sugar snap peas - this can also be replaced by regular green peas, snow peas or other peas of your choosing
- spinach - I love adding leafy greens to a lot of my food and while you don't use a lot of spinach here it can be increased easily. Or swap for kale or rainbow chard.
- chickpeas - adding legumes adds body to the dish as well as flavor. You can replace the chickpeas for other beans as well. Think lentils or similar.
- spelt - spelt adds that extra crunch as well as fiber and a great nutty flavor.
- onion and garlic - the basis of so many different dishes! Choose any kind of onion you like. Alternatively you can also swap the regular onion for spring onions.
- pesto - I used a vegan pesto here but regular is also great.
Additions and variations
Varying this dish is simple and I love adding some feta to it for that delicious salty sprinkle on top. I don't actually know if there is something like a vegan feta but you could use that if it exists.
Making the vegan stir fry is a matter of chopping all the vegetables and adding it to a large skillet or wok. I precooked the broccoli and the sugar snap peas. Especially the latter needs a bit longer to cook. You can skip the cooking of the broccoli if you want, but I prefer just a very short cook as I really only add the vegetables the last minute or so.
Vegan stir fry with broccoli
Ingredients
- 500 gr broccoli in small florets
- 200 gr sugar snap peas
- 1 red onion chopped
- 200 gr spelt
- 100 gr pesto vegan
- 1 clove garlic finely chopped
- 400 gr chickpeas from a can, rinsed and drained
- 2 tablespoon red wine vinegar
- 2 tablespoon coconut oil
- 50 gr spinach
- pepper and salt
- fresh basil for serving
Instructions
- Cook the broccoli briefly and cook the sugar snap peas until tender but still with a good bite. Drain and set aside. Cook the spelt according to package instructies, drain and set aside.
- Take a large wok or skillet and add the coconut oil. Sauté the onion until translucent and add garlic. Quickly saute too.
- Add pesto, red wine vinegar, chickpeas and the spelt. Stir fry quickly as well.
- Now add all the vegetables to the dish plus the spinach. Stir fry until the spinach has wilted. Season with salt and pepper and serve with the extra basil.
Simone says
I really love easy and simple dishes like this. It's perfect for creating an quick weeknight meal and can easily be adjusted to suit your own needs (or content of your fridge)