Vegan Teriyaki Stir Fry Recipes

VEGGIE TERIYAKI STIR-FRY WITH NOODLES

Veggie Teriyaki Stir-Fry with Noodles image

Make this quick and delicious vegetarian stir-fry with noodles for dinner tonight! It's a healthier spin on take-out that is easily made vegan and/or gluten free (see notes). Recipe yields 4 main dish servings.

Provided by Cookie and Kate

Categories Entree

Time 40m

Number Of Ingredients 9

Ingredients

4 ounces soba noodles, brown rice noodles, spaghetti or long noodle of choice
2 tablespoons extra-virgin olive oil or avocado oil
1 medium red or white onion, halved and thinly sliced
1/2 teaspoon fine sea salt
6 cups thinly sliced mixed vegetables*
1/2 cup teriyaki sauce, or more as needed
1 to 2 teaspoons toasted sesame oil, to taste
1 teaspoon sesame seeds, plus more for garnish
1/4 cup thinly sliced green onion, for garnish

Steps:

Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
Once the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.

Nutrition Facts : ServingSize 1 of 4 servings, made with the vegetables shown and 1/2 cup reduced-sodium teriyaki sauce, Calories 280 calories, Sugar 11.2 g, Sodium 1182.9 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41.4 g, Fiber 4.4 g, Protein 9.3 g, Cholesterol 0 mg

VEGAN TERIYAKI STIR FRY.

Vegan Teriyaki Stir Fry. image

One of my all time favorite vegan meals. I love it, as does everyone I make it for (even meat eaters!)

Provided by Jes-cooks

Categories Onions

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

1 white onions or 1 sweet onion, cut in thin strips
1 (6 -8 ounce) can sliced mushrooms (drained)
1 (14 ounce) package extra firm tofu
1/4 cup of hulled sesame seeds (without the shell)
1/2 cup teriyaki sauce (Trader Joes has AMAZING teriyaki)

Steps:

Cut the tofu block into small square pieces, about a half inch in size (no need to measure, just eye it out).
Place all the pieces into a big zip-loc bag, and pour 1/4 cup of the teriyaki sauce in the bag. Try and squeeze out all of the air in the bag before you zip it. Allow the tofu to rest in the bag for about 20 minutes.
While the tofu rests, heat a skillet to low heat. Add the mushrooms, onion, and the rest of the teriyaki sauce. Keep moving it about with a spatula, to keep it from browning. Sauté for about 10 minutes, or until the onions are soft.
Finally pour the tofu from the zip-loc into the skillet. Stir all ingredients about for 10 minutes on medium heat.
Turn the burner off after 10 minutes. Before removing the skillet from the burner, add the sesame seeds and mix them around.
Remove, plate, enjoy! (Makes a great entreé or side dish).

Nutrition Facts : Calories 137.7, Fat 7, SaturatedFat 1.2, Sodium 1116.6, Carbohydrate 11, Fiber 2.2, Sugar 5.8, Protein 10.7

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