Vegan Stir-Fry

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This is a quick and easy vegetable stir-fry, perfect to use up whatever fresh vegetables you have in your fridge. I used purple cauliflower because it looks so pretty but regular cauliflower works as well of course.


  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • ½ cup sliced carrots
  • ½ cup purple cauliflower, chopped
  • ½ cup chopped fresh broccoli florets
  • ½ cup sliced fresh mushrooms
  • 4 tablespoons soy sauce
  • ¾ cup water
  • 1 cup cherry tomatoes, halved
  • salt and freshly ground black pepper to taste
  • 1 tablespoon fresh basil, chopped, or to taste
  • 2 cups cooked rice
  • 1 teaspoon toasted sesame seeds


Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.

Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.

Serve warm on a bed of rice sprinkled with sesame seeds.

Preparation time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 4 – Yield: 4 servings



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