Veggie Stir Fry With a Punch!

This Plant-Based Veggie Stir Fry is gluten-free and packed with a punch.  On this episode of  #LunchBreakLIVE, we feature guest Chef, Vegan Danielle, who is a plant-based fitness activist and podcast creator.  She shows us how to make a healthy, flavorful, nutritionally powerful Veggie Stir Fry that will rock your world.  Let’s check it out…

Chef Vegan Danielle, A Powerhouse In The Kitchen And Beyond

Danielle has often been referred to as “Vegan Danielle” on social platforms and has hosted a vegan-themed podcast for over 4 years, which was rated San Diego’s best vegan podcast of both 2018 and 2019. Danielle’s podcast was also rated in the Top 10 Vegan Podcasts by Feedspot in 2018 and 2019 and one of the top 25 fitness podcasts in 2021. Since then, she has decided to broaden her listenership by branching off to a different topic; women in leadership. Her new podcast is titled, Limitless Ladies in Leadership and features vegan business owners and athletes, along with other powerful women who don’t (yet) identify as vegan.

Danielle is currently training for a Spartan Ultra Beast totaling 50 Kilometers, which is roughly 31 miles. The race will be hosted in the greater Los Angeles area in October, where she will have approximately 12 hours to finish. She is also currently training to enter a bikini competition later in the year (location TBD). To accomplish her goals, she is working with a personal trainer in San Diego on a weekly basis. Danielle has been training in Mixed Martial Arts for over ten years and most recently has worked with trainer Ka’imi Kuoha of Othentik Gym in San Diego. Her big motivation in training and competing comes from a large drive to show what vegan athletes are capable of.

Danielle found her love for veganism in 2015 after the combined events of a thyroid cancer diagnosis and exposure to the film Earthlings. Since then, she has worked with LA Animal Save where she has documented footage of pigs going to slaughter at Farmer John’s Slaughterhouse in Los Angeles.

Because Danielle’s fitness largely relies on a Whole Food Plant-Based diet, she is passionate about creating amazing meals with the macros athletes are looking to get!

Who Doesn’t Love a Good Veggie Stir Fry?

This Veggie Stir Fry has so many different vegetables in it, making it full of nutrients and all the macros you could wish for.  The added rice helps the meal to keep you full for a good amount of time.  It is a super simple recipe that takes very little time to make.  Veggie Stir Fry is a great meal to use for weekly meal prep and can last for about a week in the fridge.  Store them in mason jars for convenience.  So start chopping those veggies and get ready to make this incredibly powerful Veggie Stiry Fry.

See Also

Buffalo Cauliflower Wings With a Kick!

Powerhouse Plant Based Veggie Stir Fry

This Powerhouse Veggie Stir Fry is gluten-free and packed with a punch. It is simple to make, full of nutrients and macros, and totally delicious.

Print Recipe Pin Recipe

Course Dinner, Lunch

Cuisine Asian

Ingredients

  

• Veggies:
• 1-2 Carrots
• 1 Broccoli Head
• 1 Red Bell Pepper
• 1 Zucchini
• 1 Yellow Squash
• 1 Purple Cauliflower
• 1 Yellow Cauliflower
• 1 cup Shelled Edamame
• 1 small Eggplant
• 1 small can Water Chestnuts
• 1 can Baby Corn
• Rice:
• 2.5 cups cooked Rice
• Sauce:
• 1/3 cup Veggie Broth
• 1/3 cup GF Tamari Sauce
• 2-3 tbsp Arrowroot
• 1 tsp minced Ginger
• Chili Sauce if you like it HOT

Instructions

 

• For the Rice:
• Cook rice so that finished amount totals to about 2.5 cups (read package directions; some are different).
• For the Veggies:
• While your rice is cooking, chop everything into bite sized pieces and transfer to a large bowl.
• Head a large skillet or wok on med-high heat.
• Toss the veggies around to mix them, then transfer them to the pan.
• Stir occasionally to prevent burning.
• Transfer veggies to a large bowl.
• For the Sauce:
• Whisk together all sauce ingredients in a small bowl.
• Transfer to a pan on low-med heat.
• Bring to a boil.
• Reduce heat to low and stir.
• Transfer cooked rice to veggie bowl.
• Stir, evenly coating everything with sauce.
• Using a ladle, large spoon or measuring cup, transfer mixture into wide-mouth Mason jars, or meal prep containers.

Notes

Recipe makes at least 5 servings, depending on how large your containers are. Allow Mason jars to cool before putting lids on. Place in fridge after allowing to cool. Meal prep will keep for about 1 week, refrigerated.

Please don't be afraid to experiment! If you don't like one veggie, but like another, feel free to substitute. This recipe was meant to be fun and easy, so do with it whatever you want, I just don't recommend changing the sauce ratios. If you'd like to substitute the arrowroot for cornstarch, that works too! 

Keyword vegan

Tried this recipe?Let us know how it was!

Stir Fry It Up

Hope you give this Veggie Stir Fry recipe a try.  It’s super yummy!  Thanks so much for joining us on this episode of #LunchBreakLIVE.  If you are looking for more great plant-based recipes, be sure to jump on over to the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!