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This vegan stir fry recipe is bursting with veggies and smothered in a savory stir fry sauce! It’s an easy dinner idea everyone will love.

Vegan Stir Fry
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Here’s a fun way to infuse loads of veggies into your life: this tasty Vegan Stir Fry! This mess of vibrant vegetables is just as tasty as it looks. It’s all smothered in a tangy, zingy vegan stir fry sauce that you’ll want to drizzle on just about everything. We love serving with soba noodles, but it’s just as tasty with rice. It’s tricky to find a stand-out stir fry (we think): and this one checks all the boxes.

Ingredients in this vegan stir fry recipe

Want to make a next-level vegan stir fry? You’ll need four components: veggies, protein, stir fry sauce, and noodles (or rice). Here we’ve used all our favorite stir fry vegetables, but of course you can get creative and add or substitute whatever you have on hand. Here’s what you’ll need for this vegan stir fry recipe:

We love adding shiitake mushrooms to the mix here: they add even more savory, complex flavor to the mix. However, they’re totally optional! You can also omit the mushrooms entirely if you’re not a mushroom lover, but they do add quite a bit of savory umami to this vegan recipe.

Vege Stir Fry

Working with tempeh

Tempeh is a great protein option for a vegan stir fry. Though we often use tofu like in our Tofu Stir Fry, here we opted for tofu’s lesser known but just as delicious cousin. Here are a few notes on working with this ingredient:

  • Tempeh is a compressed cake of whole soybeans. It can sometimes include seeds like millet or grains like wheat, rice, or barley (many brands are gluten-free). Tempeh originated in Indonesia in the 1500s and is common in Southeast Asian cuisine. It has a hearty texture and slightly nutty flavor.
  • How is it different from tofu? Tempeh is much firmer than tofu and has a flavor of its own, whereas tofu is very soft and flavorless without adding ingredients.
  • Can you use tofu here? Yes! Use the method in this Tofu Stir Fry, then use the method for making the stir fry vegetables here.
Vegan stir fry

For the vegan stir fry sauce

Need a great vegan stir fry sauce? This one is a new favorite of ours, though our Easy Stir Fry Sauce is also a go-to (and vegan). It uses peanut butter for some extra creaminess and hearty flavor, and a few of the more expected stir fry sauce ingredients. Here are the ingredients you’ll need:

  • Creamy peanut butter (unsweetened)
  • Water
  • Rice vinegar
  • Soy sauce (or tamari)
  • Maple syrup
  • Garlic
  • Fresh ginger root
  • Cornstarch

The fresh ginger might not be something you have on hand, but it’s worth seeking out! Fresh ginger adds a spicy, complex undertone that’s not easy to replicate (even with ground dried ginger). A tip for working with it? Use a spoon to peel off the skin, then grate it using a microplane grater.

Extra stir fry vegetable ideas

Want to add more vegetables to this vegan stir fry? It’s simple to customize to your tastes and what you have on hand. Just keep in mind: the amount of sauce is customized for the amount of vegetables, so don’t add too many additional veggies. Also, if you have too many vegetables to the pan at once, they will steam instead of stir fry and be soggy instead of crisp tender.

Here are a few other vegetable ideas for a stir fry, including cook times:

  • Onion (6 to 7 minutes)
  • Carrots, thinly sliced or matchsticks (6 to 7 minutes)
  • Cabbage, thinly sliced (3 to 5 minutes)
  • Snap peas or snow peas (3 to 5 minutes)
  • Bok choy, chopped (3 to 5 minutes)
  • Zucchini or summer squash (3 to 5 minutes)
  • Edamame, frozen and shelled (3 to 5 minutes)
  • Water chestnuts (2 minutes)

Let us know if you try this vegan stir fry, and what veggies you use.

Vegan stir fry

A note on serving size

This vegan stir fry recipe has a relatively modest serving size. We found it made about 3 servings. If you have 4 very hungry eaters, add a side dish or consider making 1.5 or double the recipe. If you double the recipe, make sure to stir fry the vegetables in two batches so they don’t steam instead of stir fry.

More vegan recipes

Looking for more plant-based inspiration? Try these vegan recipes:

This vegan stir fry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Vegan Stir Fry

Easy Vegan Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 1x


This vegan stir fry recipe is bursting with veggies and smothered in a savory stir fry sauce! It’s an easy dinner idea everyone will love.



For the vegan stir fry*

  • 1 8 ounce package tempeh, thinly sliced then cut into bite sized pieces
  • 2 bell peppers, sliced
  • 8 ounces baby bella or white mushrooms, sliced
  • 3 ½ ounces shiitake mushrooms, stems removed and sliced (optional)
  • 4 cups chopped broccoli florets (1 large or 2 small crowns)
  • 4 green onions, thinly sliced
  • 2 tablespoons sesame oil, divided
  • Kosher salt
  • Sesame seeds, for the garnish
  • 3 ounces soba noodles, to serve

For the stir fry sauce

  • ¼ cup unsweetened creamy peanut butter
  • ¼ cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 2 tablespoons maple syrup
  • 1 medium garlic clove, grated 
  • 2 teaspoons fresh ginger root, grated
  • 2 teaspoons cornstarch


  1. Place the sliced tempeh in a bowl and cover with boiling water. Rest for 1 minute, then drain (this helps to remove bitterness).
  2. Prepare the veggies as noted in the ingredient list.
  3. Make the soba noodles, according to package instructions.
  4. Whisk together the stir fry sauce ingredients.
  5. In your largest skillet, heat 1 tablespoon sesame oil over medium high heat. Add the tempeh in a single layer and sprinkle with ½ teaspoon kosher salt. Cook 2 to 3 minutes per side until lightly browned. Remove from the pan and transfer to a bowl.
  6. Add the remaining 1 tablespoon sesame oil to the same skillet. Add the bell peppers, mushrooms, broccoli, green onions, and another ½ teaspoon kosher salt. Sauté, stirring frequently, until the vegetables are just tender, about 6 to 8 minutes.
  7. Turn off the heat. Add the tempeh and stir fry sauce and stir together until everything is coated with sauce. Stir in the noodles. Taste and add another 1 tablespoon soy sauce to taste.


*If you double the recipe, make sure to stir fry the vegetables in two batches so they don’t steam instead of stir fry (they’ll come out soggy if the pan is crowded.)

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Bev says:

    This was absolutely delicious!!!

  2. Claudia says:

    This is great! I always need some inspiration for Asian-inspired dishes. I will try for sure!

  3. Kristin says:

    I made this for my family tonight and it’s incredible! Yum! I can’t wait to make it again. The stir fry sauce is so delicious.

  4. Doug Carder says:

    I was wondering if the recipes you do in your newsletters are in your cookbook. Thank you.

    1. Alex Overhiser says:

      They are not! The cookbook has 100 recipes unique from the site.

  5. Faith T Evans says:

    Hi Alex and Sonja,
    In addition to the rice or soba noodles that I would serve this yummy sounding stir fry with, what side dishes would be good?

  6. Sabrina says:

    haven’t worked with tempeh, good tips, and especially in stir fry, and a lot of good stir fry ingredients, thank you