Brown Rice Stir Fry (Simply Vegan Cookbook)

Veggie and Brown Rice Stir Fry is easy to make in about 20 minutes. You can customize this recipe to suit your tastes. It’s nut-free and vegan and can be made gluten-free. Brown Rice Stir Fry is one of many delicious recipe from The Simply Vegan Cookbook by Dustin Harder.

I love stir fry!

I make it at least once a week.

If you’ve never made it yourself, or you’re looking for a new recipe to try, this is a great one to start with.

You may be familiar with Dustin Harder’s popular culinary travel series The Vegan Roadie on YouTube.

I was really excited when I heard that he was coming out with a cookbook that utilizes ingredients that are accessible to everyone. I was able to purchase everything needed to make Veggie and Brown Rice Stir Fry at my local supermarket.

And the recipes are easy to make, usually in 30 minutes or less.

One thing I love about The Simply Vegan Cookbook is the way the recipes are organized.

Instead of chapters grouped by meal, such as breakfast, main dishes, and desserts, this book is organized by ingredients.

These are the chapters:

1. Vegan Made Easy
2. Greens
3. Beans
4. Lentils
5. Grains
6. Broccoli & Cauliflower
7. Root Vegetables
8. Tofu
9. Squash
10. Avocado
11. Mushrooms
12. Simple Sweets
13. Kitchen Staples

Veggie and Brown Rice Stir Fry is included in the chapter on Grains in the Simply Vegan Cookbook.

Some of the other recipes that I’m looking forward to trying are the BBQ Hawaiian Tofu Bowl, Churro French Toast, and Drunken Mushroom Noodles.

Dustin also includes staple vegan recipes such as Taco Seasoning, Sour Cream, Easy Cheese Sauce, Fast Feta, and Walnut Parmesan. He shows how easy it is to make these at home, so you’ll won’t need to find them at a specialty store.

And in addition to the 150 recipes in this book, each one has two variations, so you really get 450 recipes!

You’ll want to add Veggie and Brown Rice Stir Fry to your weekly menu.

You only need a handful of ingredients to make the sauce, and you may already have them all in your kitchen.

And you can use whatever vegetables are your favorites if you don’t like the ones here. It’s also a great way to use up whatever produce you have left in your refrigerator at the end of the week.

In addition, if you want to serve your friends and family a restaurant-style meal, this stir fry goes really well with these other easy recipes:

• Peanut Sauce Tofu
• Air Fryer Orange Tofu
• Vegan Lettuce Wraps
• Chickpea Stir Fry

Now let’s make Veggie and Brown Rice Stir Fry from The Simply Vegan Cookbook!

Veggie and Brown Rice Stir Fry

Stir-fry is one of the most flexible meals you can make. Start with this recipe as your base in stir-fry land, but after that, what you toss in is up to you. Cook up your next stir-fry using this outline—maybe the same sauce but with the veggies of your choice. Or you can just stick with this one if you like it as much as I do. Be the kitchen warrior in your own home!

4.34 from 3 votes

Print Rate

Course: Main Course

Cuisine: Asian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 325kcal

Author: Amy Katz

Ingredients

FOR THE SAUCE

• ¾ cup low-sodium vegetable broth
• 2 tablespoons tamari
• 1 tablespoon ketchup
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, minced
• 2 teaspoons cornstarch

FOR THE STIR-FRY

• 1 tablespoon olive oil
• 1 red onion, cut into large chunks
• 3 cups bite-size broccoli florets
• 1 red bell pepper, seeded and diced
• 1 8-ounce package baby bella or white button mushrooms, stemmed and halved
• 4 cups cooked brown rice

Instructions

• To make the sauce: In a small bowl, whisk together all the sauce ingredients.
• To make the stir-fry: In a large skillet or wok, heat the oil over medium-high heat. Add the red onion, broccoli, bell pepper, and mushrooms and sauté for 6 to 8 minutes, until the vegetables reduce slightly in size and the broccoli is bright green.
• Quickly give your sauce mixture another whisk, being sure to scrape up any settled cornstarch from the bottom of the bowl. Reduce the heat to medium and slowly stir the cornstarch mixture into the vegetables to avoid spattering. Cook for 2 minutes, or until thick, stirring occasionally.
• Divide the rice among 4 bowls and top with the stir-fried veggies.

Notes

Excerpted from The Simply Vegan Cookbook. Copyright © 2018 Dustin Harder. Published by Rockridge Press. Reproduced by arrangement with the Publisher. All rights reserved.

VARIATIONS

Chicken or beef stir-fry: Replace the bell pepper and mushrooms with 2 cups vegan chicken or beef tips.

Quinoa, Tofu, and Broccoli Stir-Fry: Replace the onion, bell pepper, and mushrooms with 1 batch Basic Baked Tofu (page 137). Replace the brown rice with 4 cups cooked quinoa.

Tip: A large broccoli floret is going to take longer to cook than a tiny minced onion, so try to cut all your stir-fry vegetables to roughly the same size—bite-size works best. This will ensure even cooking.

 

Nutrition

Calories: 325kcal | Carbohydrates: 60g | Protein: 9g | Fat: 5g | Sodium: 743mg | Potassium: 692mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1470IU | Vitamin C: 102.8mg | Calcium: 62mg | Iron: 2.2mg

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