We could eat stir fry all day – every day, and this crazy delicious Vegan Spicy Honey Garlic Stir Fry is so flavorful with a perfect combo of sweet, spicy, and savory. You can’t go wrong with amazing stir fry goodness. It’s unbelievably easy to whip up, bursting with nutritious veggies and protein, and drenched in an irresistible sauce. Total weeknight meal paradise that is sure to become a new to-go. This veggie stir fry features two fantastic variations that are totally adaptable to fit your personal taste. Get ready to dive into 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!

Name: Vegan Spicy Honey Garlic Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3 Servings
Cuisine: Asian
Ingredients: ¼ cup organic maple syrup; ¼ cup reduced sodium tamari *; 1 Tablespoon chili garlic sauce (or sriracha sauce) *; 1 Tablespoon tahini; 1 Tablespoon lime juice; 1 Tablespoon minced garlic; 1 teaspoon minced ginger; ½ teaspoon cornstarch (or thickener of choice); 1 ½ to 2 cups soy curls *; 1 – 10 oz. to 12 oz. package frozen Chinese vegetables (about 2 ½ to 3 cups); 1 – 15 oz. can chickpeas, drained and rinsed; 1 small zucchini, zoodles or cut up; 2 small carrots, cut into thin strips; 2 cups baby spinach; Sliced green onions; Chili garlic sauce (or sriracha sauce); Sprinkle of toasted sesame seeds; Brown Rice (rice of choice)

This week’s Whip It Up Wednesday is our crazy delicious Vegan Spicy Honey Garlic Stir Fry. I love me a great stir fry and this dish is all that and then some. We actually have two recipe options available just in case one appeals to you more than the other. Or you can totally mix and match the options.

Option One– Soy Curls Stir Fry
Option Two– Veggie Zoodle Stir Fry

The best part about stir fries like this one, is that you can make it your own: swap out your favorite fresh or frozen veggies; serve over brown rice or stir in cooked brown rice noodles; switch up your plant-based protein add-ins (ideas below).

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, largely dependent upon which option you choose.

Sweet

The flavor is bold, sweet, spicy and just all-around amazing. The sauce is generally sweet as it is modeled around the S.A.D. Honey Garlic Chicken Stir Fry, just without the oil, honey, chicken, and other unhealthy ingredients.

You can easily adjust the sweetness level of this recipe by adding or subtracting the amount of maple syrup used to fit your personal preference.

Spicy

You can also adjust the heat level in this dish as well. We like our dishes spicy, but this is another component of the recipe that can be easily adjusted to suit your own preferences.

Simply scale back on the amount of chili garlic sauce that you use or omit it all together. Start out small and add a little at a time until you reach the level of heat that you desire for this stir fry.

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Saucy

This recipe makes a fair amount of sauce, but once again, the amount of sauce is another element within your control. If you prefer a fair amount of sauce, then use the ingredient amounts recommended in the recipe. If you prefer more veggies and less sauce, then simply add more veggies and protein-packed add-ins (suggestions below.)

Protein-Packed Add-Ins

If you are looking for a protein-packed stir fry, here are some options:

Soy Curls (used in option 1)
Chickpeas (used in option 2)
Baked Tofu
Tempeh
Extra Veggies

Fresh or Frozen Veggies

You literally can’t go wrong when it comes to frozen or fresh veggies used in this recipe. Here are some ideas:

Frozen Asian Veggie Blend – used in option 1, we added in one bag of Cascadian Farms: consisting of Green Beans, Broccoli, Carrots, Red Bell Pepper, Onions, Mushrooms (or any other frozen Asian blend.)
You Favorite Fresh veggies – cut into small pieces or thin strips for quick cooking
Zoodled Veggies – used in option 2, we zoodled carrots and zucchini for a fun twist

This stir-fry was crazy delicious, both options or combination of options. We loved all the delicious combinations and varieties.

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

We hope you give this recipe a go! If you try this delicious 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 enamel/ceramic lined or non-stick skillet

Vegan Spicy Honey Garlic Stir Fry

Author: Monkey and Me Kitchen Adventures
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Yield: 2-3 Servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Asian

Description

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

Scale

Ingredients

Sauce Ingredients:

¼ cup organic maple syrup
¼ cup reduced sodium tamari *
1 Tablespoon chili garlic sauce (or sriracha sauce) *
1 Tablespoon tahini
1 Tablespoon lime juice
1 Tablespoon minced garlic
1 teaspoon minced ginger
½ teaspoon cornstarch (or thickener of choice)

Option One Ingredients:

1 ½ to 2 cups soy curls *
1 – 10 oz. to 12 oz. package frozen Chinese vegetables (about 2 ½ to 3 cups)

Option Two Ingredients:

1 – 15 oz. can chickpeas, drained and rinsed
1 small zucchini, zoodles or cut up
2 small carrots, cut into thin strips
2 cups baby spinach

Optional Ingredients:

Sliced green onions
Chili garlic sauce (or sriracha sauce)
Sprinkle of toasted sesame seeds
Brown Rice (rice of choice)

Instructions

Option One Instructions

Rehydrate the soy curls per package directions.
Add all the Sauce Ingredients into a bowl, whisk, and set aside.
In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the frozen veggies, sauté over medium heat until they are thawed, approximately 4 minutes, then add the rehydrated soy curls and sauce. Sauté over medium heat, stirring to ensure that all the soy curls and veggies are coated with the sauce and that the sauce has thickened.
Serve with rice and a sprinkling of toasted sesame seeds, sliced green onions.

Option Two Instructions

Add all the Sauce Ingredients into a bowl, whisk, and set aside.
In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the carrot strips, zucchini zoodles, and chickpeas, gently sauté over medium heat for approximately 4 minutes, then add the sauce.
Sauté over medium heat, stirring to ensure that all the chickpeas and veggies are coated with the sauce, then add the baby spinach. Sauté for one minute until the spinach slightly wilted and that the sauce has thickened.
Serve with rice and a sprinkling of toasted sesame seeds, sliced green onions.

Notes

*Soy Curls: We found it challenging to find soy curls in our local grocery stores. We ended up buying them from Amazon. We purchased Butler Soy Curls 100% natural, no additives or preservatives, non-GMO, grown without chemical pesticides. However, if you want to make this dish without soy curls, you can add 2 cans of your favorite beans (like chickpeas), baked tofu, tempeh, or use extra veggies.

*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.

*Makes: 2 to 3 servings

*Storage: Refrigerate, use within 4 days.

*Nutrition Facts – Option 1: Calories 227, Fat 5.8g, Carbs 35.2g, Protein 11.6g

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Dianna

That stir fry looks amazing! I adore soy curls; they’re so delicious and convenient. This looks perfect for summer!

Author

Ameera and Robin

Hi there Dianna 🙂
Thank you so much for your kind words. We adore soy curls too, and find ourselves holding back to not put them in every dish lol. We just can’t get enough. We appreciate you taking the time to write!
-Ameera and Robin 🙂