vegan stir-fry being served
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5 from 1 vote

20-Minute Vegan Stir-Fry

This vegan stir-fry is packed with flavor from a medley of delicious veggies and a simple, homemade stir-fry sauce. And the best part? It cooks up in just 20 minutes! Serve it over riced cauliflower for an easy plant-based meal you can feel great about.
Course Main Course
Cuisine Asian, vegan, vegetarian
Keyword how to make a vegan stir fry, vegan stir fry recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 293kcal
Author Delicious Everyday


  • 1 9 oz package Gardein™ Seven Grain Crispy Tenders
  • 2 10 oz packages Birds Eye® Steamfresh® Veggie Made™ Original Riced Cauliflower
  • 2 tbsp Earth Balance® Organic Whipped Buttery Spread.
  • 1 red bell pepper chopped into bite sized pieces
  • 1 green bell pepper chopped into bit sized pieces
  • 1 yellow onion peeled and thinly sliced
  • 1 cup mushrooms sliced
  • ½ cup snap peas
  • 1 cup soy sauce, gluten-free variety if needed
  • 3 tbsp rice vinegar
  • ¼ cup sesame oil
  • ¼ cup brown sugar
  • 1 tbsp red chili flakes


  • Preheat oven to 375 degrees Fahrenheit. Spread Crispy Tenders in a single layer on a baking sheet, and bake for 12-15 minutes until heated through. When cooked, remove from oven and set aside.
  • Prepare the stir-fry sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, and red chili flakes. Set aside.
  • Heat the Earth Balance spread in a large wok over medium-high heat. Add all of the veggies and stir-fry for 5-6 minutes until softened.
  • Add the Crispy Tenders and stir-fry sauce. Stir and cook for additional 2-3 minutes.
  • Prepare the riced cauliflower in the microwave, according to the package directions.
  • Serve the stir-fry over top of the riced cauliflower.



Calories: 293kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 3329mg | Potassium: 436mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2035IU | Vitamin C: 72mg | Calcium: 44mg | Iron: 2.5mg