Vegan Stir Fry with Broccoli

This delicious and quick stir fry is vegan and has loads of vegetables inside. You can also easily add something like chicken to the mix if you want more protein.

Ingredients needed

For making this vegan stir fry you will need the following ingredients:

broccoli – I used roughly a large head of broccoli and chopped it into smaller florets. You can also use the stem of the broccoli. If you do make sure to peel the stem and chop it into smaller parts.

sugar snap peas – this can also be replaced by regular green peas, snow peas or other peas of your choosing

spinach – I love adding leafy greens to a lot of my food and while you don’t use a lot of spinach here it can be increased easily. Or swap for kale or rainbow chard.

chickpeas – adding legumes adds body to the dish as well as flavor. You can replace the chickpeas for other beans as well. Think lentils or similar.

spelt – spelt adds that extra crunch as well as fiber and a great nutty flavor.

onion and garlic – the basis of so many different dishes! Choose any kind of onion you like. Alternatively you can also swap the regular onion for spring onions.

pesto – I used a vegan pesto here but regular pesto is also great.

Easy vegan stir fry with broccoli and spinach

Additions and variations

Varying this dish is simple and I love adding some feta to it for that delicious salty sprinkle on top. I don’t actually know if there is something like a vegan feta but you could use that if it exists.

Making the vegan stir fry is a matter of chopping all the vegetables and adding it to a large skillet or wok. I precooked the broccoli and the sugar snap peas. Especially the latter needs a bit longer to cook. You can skip the cooking of the broccoli if you want, but I prefer just a very short cook as I really only add the vegetables the last minute or so. If you like your broccoli raw you can check this easy recipe for a broccoli bowl (not vegan though)

Instructions

Cook the broccoli briefly and cook the sugar snap peas until tender but still with a good bite. Drain and set aside. Cook the spelt according to package instructies, drain and set aside.
500 gram broccoli, 200 gram sugar snap peas, 200 gram spelt
Take a large wok or skillet and add the coconut oil. Sauté the onion until translucent and add garlic. Quickly sauté too.
1 red onion, 2 tablespoon coconut oil, 1 clove garlic
Add pesto, red wine vinegar, chickpeas and the spelt. Stir fry quickly as well.
100 gram pesto, 2 tablespoon red wine vinegar, 400 gram chickpeas from a can
Now add all the vegetables to the dish plus the spinach. Stir fry until the spinach has wilted. Season with salt and pepper and serve with the extra basil.
50 gram spinach, pepper and salt, fresh basil for serving

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Hi, welcome in Simone's Kitchen

Hi, I'm Simone!
Food photographer, food blogger and veggie enthusiast. I share delicious, mostly healthy recipes (with room for treats!). I love cooking with all kinds of vegetables. From the lesser known - like chayote for instance - to the more common ones. You will find all vegetable recipes you will ever need here.

Real food, big flavors, lots of veggies.
Styling food by day, cooking it by night.

About Simone van den Berg

Food photographer | Food- and travel blogger | Recipe development | Loves to cook, experiment with vegetables and most of all, loves to eat. Whenever I travel (and I do try to do that as often as possible) it's always about food too! Love exploring flavors around the world. Lives together with cats Humphrey and Buffy in the Netherlands.