Vegan entree recipes do not have to be elaborate creations that try to replicate meat dishes. They can come together in 30 minutes or less! This stir fry, for example, consists of zucchini, mushrooms, and chickpeas, making it a perfectly filling entree for any night of the week, especially if you’re in a hurry. It may see odd to have chickpeas in a stir fry, but they easily take on almost any flavor, and trust us when we tell you that this sauce doesn’t skimp on flavor.
One thing to note about this stir fry is that the you want to cut the zucchini and mushrooms relatively the same thickness. When your vegetables are cut the same way, you can ensure even cooking. This is mostly important for the mushrooms and zucchini. You can start by sautéing the onion and garlic until translucent and fragrant. Taking that extra step will give your zucchini, mushrooms, and chickpeas flavor upon entering the pan.
Once you cook the veggies, you can pour the sauce into the pan. A pro move is to drizzle the sand around the edges of the pan, not directly over the veggies. Toss the veggies and allow them to cook in the sauce for a couple minutes to absorb the flavors. Finally, you’ll pour in the cornstarch slurry to help thicken the sauce, which only takes about 30 seconds. Serve this on its own or with some brown or white rice. We hope you love the recipe!
- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Stir Fry
- 2 tbsp. olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 8 oz button mushrooms, washed and thinly sliced
- 1 large zucchini, halved and thinly sliced
- 1 (15-ounce) can of chickpeas, rinsed and drained
- sea salt & pepper, to taste
For the Sauce
- 2 tbsp. sesame oil
- 3 tbsp. low-sodium soy sauce
- 1/2 tsp. ground ginger
- 1 tbsp. rice vinegar
- 1 tbsp. cornstarch
- 1 1/2 tbsp. water
Instructions
- Warm the oil in a wok or large pan over medium-high heat and then add the onion and garlic. Cook until translucent and fragrant (about two to three minutes).
- Add the mushrooms, zucchini, and chickpeas to the pan and toss to combine. Cook for about five minutes, seasoning with sea salt and pepper as you go. Make sure to toss the veggies constantly to ensure an even cook.
- While the vegetables are cooking, whisk the sesame oil, soy sauce, ground ginger, and rice vinegar together in a small bowl.
- Pour the sauce around the edges of the pan and then toss the veggies to coat them.
- In a small bowl, whisk the cornstarch and water to create a milky cornstarch slurry. Pour that in the pan, toss with the veggies, and watch as the sauce thickens within 30 seconds.
- Serve the veggies on their own or with white or brown rice. Enjoy!
