When veggies are life, this delicious and comforting Orange Veggie Stir Fry is packed with wholesome ingredients, so easy to prepare, and perfect for busy week nights.  Nourishing veggies and hearty chickpeas are coated in a deliciously thick sweet and spicy orange sauce that is pure magic to your taste buds. Mix and match your favorite veggies and plant protein for an awesome meal your family will love, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our veggie-packed Orange Veggie Stir Fry. I love a great stir fry, don’t you? They are the perfect way to incorporate the veggie rainbow or use up the last of the veggies in the fridge.

Bonus, this dish is SUPER easy to make too – YAY!

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes! You won’t believe how easy it is to make this delicious dish!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Sweet and Spicy

I love the spicy and sweet that play off of each other in this dish; it’s just so gosh-darned yummy! I seriously could eat Chinese food every day; I just love it that much. What about you?

As you know, Mom and I are working our way through converting as many Asian dishes to Whole Food Plant Based recipes as we can! I love each and every one of them! We have a bunch more to share with you, but we are trying to space them out a bit. Hee Hee ?

Sassy Sauce Amount

This recipe makes a fair amount of sauce! This is where Mom and I sometimes disagree. Mom loves a lot of sauce. She likes to use the excess sauce in the pan to spoon onto the rice for extra saucy rice flavor.

Where I tend to prefer a little less sauce. In other words, I like the sauce to cover the stir-fry ingredients with very little sauce left in the pan.

If you prefer less sauce, then consider adding in more veggies and beans. Or even consider adding some soy curls, baked tofu cubes, or baked tempeh cubes as they really soak up sauce.

If you are using soy curls, just soak the soy curls according to package directions, drain, squeeze out the excess water, and place them in when you add the chickpeas.

For the tofu or tempeh, use prebaked cubes of tofu or tempeh and place them in the stir fry when you add the chickpeas.

This stir-fry was super tasty!  We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

We hope you give this recipe a try!  If you try this flavorful stir fry, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Large ceramic/enamel lined Dutch oven, skillet or similarly sized pot with a tight-fitting lid

Orange Veggie Stir Fry

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

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Description

When veggies are life, this delicious and comforting Orange Veggie Stir Fry is packed with wholesome ingredients, so easy to prepare, and perfect for busy week nights.  Nourishing veggies and hearty chickpeas are coated in a deliciously thick sweet and spicy orange sauce that is pure magic to your taste buds. Mix and match your favorite veggies and plant protein for an awesome meal your family will love, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 4 cups cauliflower, cut into small florets
• 1 – [ 16 oz. package ] frozen Chinese vegetables (about 3 ½ to 4 cups)
• 1 – [ 15 oz. can ] chickpeas, drained and rinsed *
• 3 to 4 cups baby spinach

Sauce Ingredients:

• 2/3 cup orange juice *
• 4 Tablespoons tamari *
• 3 Tablespoons organic maple syrup
• 2 teaspoons molasses
• 1 Tablespoon rice vinegar
• 1 Tablespoon tahini
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 to 2 teaspoons chili garlic sauce *
• ¼ to ½ teaspoon red pepper flakes
• 1 Tablespoon + 1 teaspoon cornstarch (or thickener of choice)

Other Ingredients:

• Steamed brown rice (or rice of choice)

Optional Toppings

• Sesame seeds
• Sliced green onions
• Sriracha sauce

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Instructions

1. Place all the Sauce Ingredients into a small bowl, whisk, set aside.
2. In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, add the cauliflower and frozen veggies with 3 Tablespoons water, cover with a tight-fitting lid and sauté for 5 minutes over medium-high heat.
3. Remove the lid and continue to sauté until the cauliflower has reached the desired tenderness (approx. 1 to 3 minutes). Then add the chickpeas and the sauce, increase the heat, simmer until the sauce thickens and the veggies and chickpeas are completely coated in the sauce. Add the baby spinach, stir to combine and lower the heat and simmer for one minute.
4. Remove from heat, serve over rice with your favorite toppings.

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Notes

*Traditional Orange Stir Fry: Orange Chicken Stir Fry is traditionally battered, fried, then cooked in a sauce. We’ve swapped out the chicken for plant-based veggies and beans, and we’ve skipped the steps of battering and frying. Please note you will not have the traditional battered texture, but you will have delicious veggies (cooked to desired tenderness) bathed in an awesome orange sauce.

*Frozen Vegetables: We used a package of frozen Chinese vegetables with a mix of carrots, red bell peppers, broccoli, and mushrooms.

*Vegetables:  We used a combination of frozen and fresh vegetables. You can use all fresh or all frozen. You may need to adjust cooking time for vegetables as size, fresh, and frozen aspects all play into how long the veggies will need to cook to reach the desired tenderness.

*Chickpeas: If you aren’t a chickpea fan, you can replace with another bean like edamame or other protein-packed options like (rehydrated) soy curls, baked cubed tofu, baked cubed tempeh, or if you don’t need to be gluten free baked sliced seitan.

*Orange Juice:  You can use freshly squeezed orange juice, or you can use a store-bought orange juice that is unsweetened, and the only ingredient is 100% orange juice.  We used a store-bought orange juice that was 100% pure orange juice for its naturally consistent sweet flavor. 

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Chili Garlic Sauce:  We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community. You can make your own by placing 4 spicy chili peppers, seeded (use gloves) into a food processor along with 1 heaping Tablespoon of minced garlic (about 4 to 5 cloves), 1 ½ teaspoons of maple syrup, 2 Tablespoons of white vinegar, ½ teaspoon cayenne pepper, 1 Tablespoon water, and a pinch of sea salt.  Blend until smooth, do not puree, you want some texture.  Place in a small pan and simmer over medium heat for 8 to 10 minutes. Refrigerate in a tightly sealed jar.  We used 4 Fresno peppers.  If you use hotter peppers, cut back on the cayenne pepper. Note:  If you do not like any heat, you can leave the Chili Garlic Sauce out of the recipe.  The flavor will be still be great, but the Chili Garlic Sauce really punches the flavor up.

*Serving: 4

*Storage:  Refrigerate, use within 5 days

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.