This easy vegan stir-fry is loaded with fresh veggies and plant-based "chicken" fillets. Serve it over hot steamed brown or white rice, or in iceberg lettuce leaves.
Provided by Juliana Hale
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Stir together soy sauce, brown sugar, rice vinegar, ginger, cornstarch, and red pepper in a small bowl.
- Heat oil in a wok or extra-large skillet over medium-high heat. Add onion, carrots, mushrooms, and garlic; cook, stirring, for 5 minutes. Add broccoli, bell pepper, and meatless fillets; cook, stirring, until vegetables are crisp-tender, 3 to 5 minutes more.
- Push mixture to edges of wok or skillet. Stir sauce and pour into center of wok. Cook until slightly thickened, then stir to coat vegetables and fillets; heat through. Serve over hot rice and sprinkle with cashews.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 41.8 g, Fat 25 g, Fiber 7.2 g, Protein 26.3 g, SaturatedFat 4.1 g, Sodium 1751.1 mg, Sugar 13 g
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