Vegan Stir-Fry Recipe

Hectic life? Healthy dinners may be the last thing on your mind when you have a full day. You don’t have to settle for fast food or order delivery that’s not much better and tends to get cold by the time it reaches your home.

Do yourself a favor, set aside 10 minutes to make a simple, nutritious vegetable stir-fry. It’s loaded with fresh, colorful vegetables – but most importantly, it’s loaded with good-for-you vitamins and nutrients. This goes well with many sauces, like tamari, coconut aminos, sweet chili sauce and teriyaki, or zesty citrus glaze.

Quick Vegan Stir-Fry


2 cups cooked rice
2 cups bell peppers, diced (red & yellow)
1 cup purple cabbage, shredded
1 cup edamame
¼ cup sauce of your choice (like my citrus glaze)
1 Tbsp. water
1 tsp. sesame oil
Red pepper flakes
Sesame seeds, to top
Seasonings, to taste


  1. In a wok or large skillet, heat rice, water and sesame oil over medium-high heat. Cook for a few minutes.
  2. Add vegetables and cook for 6 to 8 minutes until tender.
  3. Remove skillet from heat and add sauce and any seasonings you’d like. Stir until well incorporated.
  4. Transfer to bowl and add red pepper flakes and sesame seeds.
Recipe courtesy of Margaret Chapman. Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my recipes along the way to inspire others to make healthier food choices.
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Jenna Bensoussan is an entertainment, lifestyle and wellness writer and editor. She served as executive editor for Smart Talk Magazine, associate editor for Counselor Magazine, and continues to serve as contributing editor for ACED Magazine. She has also contributed to newspapers such as the Boynton Times. Bensoussan holds a B.A. in communication and public relations from Florida Atlantic University.