This peanut butter vegetable stir fry is a delicious and healthy weeknight meal that is ready in less than 30 minutes. In the recipe below, I have suggested some vegetables that you can use, but this meal is really an opportunity to use any veggies you have in your fridge! I encourage you to be creative and use what you have on hand – the sauce is just so delicious on anything!

In this recipe, I used loads of fresh veggies such as onion, zucchinis, carrots, and three types of peppers: these gorgeous red sweet mini peppers, bell peppers and spicy hungarian peppers.

I found the hungarian peppers at the farmers market and just fell in love with their cuteness and gorgeous hues of red, purple and green. On the spicy scale, they rank similar to jalapeno, and I don’t find them too spicy when the seeds are removed. They just add a nice kick to the dish!

This dish is so easy to prepare, perfect for a busy weeknight. You simply fry all your veggies. While it is cooking, you mix 4 ingredients in your blender to make the sauce. You finally pour the sauce on the fried veggies, cook it for a few more minutes and there you have a delicious, colourful and healthy meal.

Quick Peanut Butter Vegetable Stir Fry {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

This stir fry is filled with fresh vegetables and topped with a creamy peanut butter sauce. It is prepared in less than 30 minutes and you can serve it over rice for a super healthy weeknight meal.

Author: Homemade Hearts

Serves: 4 portions

Ingredients

Vegetable Stir Fry

• 1 tablespoon grapeseed oil
• 1 onion, finely chopped
• 4 carrots, sliced
• 3 peppers (bell peppers or small sweet peppers, any colour), diced
• 3 zucchinis, diced
• 1 hot pepper (jalapeno or black hungarian pepper), seeded and minced
• 2 cloves garlic, minced
• ¼ cup chopped peanuts (for garnish, optional)

Peanut Butter Sauce

• ½ cup all-natural peanut butter
• ⅓ cup Braggs Liquid Aminos sauce (or Tamari Sauce)
• ½ cup almond milk
• 1 teaspoon ground ginger

Instructions

1. In a skillet over medium heat, fry onion in grapeseed oil for about 2 minutes.
2. Add carrots and cook for about 5 minutes.
3. Incorporate all other vegetables: peppers, zucchinis, hot pepper and garlic. Continue cooking over medium heat for about 10 minutes or until all the vegetables are well cooked.
4. To prepare the peanut butter sauce, mix peanut butter, Braggs Liquid Aminos, almond milk and ginger in a blender until smooth.
5. Pour sauce over the vegetable stir fry and cook for about 5 minutes, or until sauce is warm and well mixed with the vegetables.
6. Serve peanut butter stir fry on a bed of cooked basmati rice or quinoa. Top with chopped peanuts.

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