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.
(And be sure to enter the giveaway at the end of this post to win your own copy of The Simply Vegan Cookbook!)
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:
- Vegan Made Easy
- Greens
- Beans
- Lentils
- Grains
- Broccoli & Cauliflower
- Root Vegetables
- Tofu
- Squash
- Avocado
- Mushrooms
- Simple Sweets
- 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
- Mango Tofu Summer Rolls & Spicy Peanut Sauce
Now let’s make Veggie and Brown Rice Stir Fry from The Simply Vegan Cookbook!
Veggie and Brown Rice Stir Fry
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.
Samantha
I love sauteed mushrooms with a little low sodium soy sauce, onions and peppers and spinach over pasta or brown rice.
Amy
That sounds delicious, Samantha!
Leslie
Looking forward to a book with a mushroom chapter! I try to always have some in the fridge.
Amy
And mushrooms are so good for you!
alice minx
Anything with rice. It’s so es to put the rice cooker on and have nice hot rice when you get home. Just top with anything I have lying about and it’s a great meal. I really love to add garlic for a bit ff kick.
Amy
I love rice, too. Great choice!
Sophia
That dish looks amazing!! Gonna be making this for sure! Thanks Amy!
Amy
Thanks Sophia! Enjoy!
Amanda Wood
my favorite weeknight meal has to be chili! (at least in the winter). Make-Ahead frozen beans, peppers, onions, garlic ans spices all go in the pot, and simmer for an hour. It’s dinner on autopilot!
Amy
Chili is a great choice, Amanda!
Becky Striepe
Oh, this looks right up my alley! I love how veggie-packed this recipe is!
Amy
It’s a great recipe because you can use whatever veggies you have on hand.
Lydia Claire
Pasta with sauce and vegan beef crumbles and Daiya cheese!
Amy
That’s always a winner!
Karen D
My easy is pasta and sauce. Not creative. 🙂
Amy
I do that a lot, too!
Corrine
I find salads an easy to to meal.
Amy
I always love a good salad!
Kelly Rud
I think I have to go with pasta or chili bring my favorite weeknight meal. Or wraps! (Spanish rice, black beans, salsa, peppers, etc)
Amy
Those all sound great!
Dianne
I love this book! I haven’t made this recipe yet, but it’s on my list of things to try.
Amy
It’s so quick and easy! We loved it.
Judy
I am always looking for good and easy vegan recipes. I feel so much better on a whole food, plant based vegan diet and would just LOVE to win this book.
Amy
I feel the same way. I know you will love this book.
Sue
Honestly, this is just the type of cookbook I need to help with weeknight dinner ideas. This recipe fits the bill perfectly. His writing actually makes me feel relaxed about cooking!
Amy
I think you’ll really enjoy this book, Sue!
Jeannie
I like to make different bowl type recipes with rice or quinoa
Amy
Bowls are the best!
Jean Field
Veggies and pasta
Amy
You can’t go wrong with veggies and pasta!
Lisa
I made this exactly as written except I used Jasmine rice instead of brown, because it’s what I had on hand. It was very good and easy (and easy is the name of the game for me).
My favorite meal to make is the black bean burger from budget bytes. I simply leave out the egg and have found there is no need for egg replacement. Easy and fast and I can make then for those pesky omnis. I make all kinds of burgers-carrot/freekah, chick pea,lentil/veggie-but this recipe is the easiest and always tasty and I frequently add things like rice or quinoa and they still turn out great. I brown the onions first though, too. I can’t live without recipes because cooking is not second nature to me and I appreciate people, like yourself, who offer up tested recipes–thank you so much!
Amy
Thanks Lisa! I’ll have to try those burgers!
Sa
I love a tofu + rice + veggie meal! It’s always easy, and always loved by my family!!!
Amy
That’s always a winner!