20-Minute Miso Veggie Stir-Fry

20-minute miso stir fry!🌱💚

I make this recipe in my stories often, because it’s SO fast and gourmet! There’s loads of umami flavour in the sauce like miso, tamari and almond butter. Poured over pan fried zucchini, mushroom, broccoli and chickpeas.

I serve mine with brown rice or quinoa. Certainly, it’s one of my fave quick-dinner recipes on the blog.

20-Minute Miso Veggie Stir-Fry

Miso Veggie Stir-Fry is what I describe as healthy asian comfort food, and it takes less than 20 minutes to whip together with just 10 ingredients. Big flavour and so satisfying. I'm sure this will be one of your mid-week go-to recipes.

Course Dinner

Cuisine Asian-Inspired

Keyword gluten-free, healthy stir-fry recipe, Plant-Based Stir Fry, Recipe, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Author Hannah

Ingredients

Miso sauce

3 tbsp almond butter
3 tbsp tamari
2 tbsp white shiro miso
1 tsp fresh ginger grated
2/3 cups water

Stir-fry

2 tsp coconut oil
10 cremini mushrooms
1 zucchini
1 broccoli small
1/2 heaping cup chickpeas cooked, unsalted
brown rice or quinoa, cooked, to serve

Instructions

Whisk together almond butter, tamari, miso, freshly grated ginger and water. Cover and leave to the side.
Chop mushrooms, zucchini and broccoli florets into small bite sized pieces. In a deep skillet add coconut oil. Add mushrooms first, cooking until slightly softened (approx. 5 minutes) then add zucchini and cook until softened (5-10 minutes). Finally add broccoli florets and cook until bright green and al-dente (approx. 5 minutes).
Pour miso sauce into skillet along with chickpeas and bring to a low simmer. Optional to add splashes more water to thin the sauce. Remove from heat and scoop stir-fry into bowls. Serve with brown rice or quinoa.