Easy Vegetarian Stir Fry

Total Time: 35 min | Yield: 2-3 servings

Note: cook time depends on the rice you choose to make (some take longer than others). You can double or triple the recipe so that you have leftovers!


  • 1 cup uncooked brown rice (or any rice of preference)

  • 2 cups of vegetable broth (or use one vegetable broth cube)

  • 1 package tempeh, cubed (or if you prefer you can use tofu)

  • 1 knob ginger, minced

  • 2-3 garlic cloves, minced

  • 3 large carrots, peeled and diced

  • 1 small zucchini, diced

  • 1 cup spinach

  • 1 onion, sliced

  • 1/4 cup bragg liquid aminos (or soy sauce)

  • 2 tsp honey (or sub for maple syrup if vegan)

  • 1.5 tsp chili powder

  • dash of salt and pepper

  • handful of fresh cherry tomatoes (for garnish)


  1. Put 2 cups of vegetable broth (option to just use water) and 1 cup of brown rice in pot on stove. Put on high heat until boiling, once boiling, turn down temperature to low and let simmer with lid on for approx. 35 or until the water is completely absorbed by the rice (cooking time depends on grain selected)

  2. In a bowl, mix the braggs (or soy sauce), chilli powder, honey, salt & pepper and set aside

  3. Meanwhile, mince garlic and ginger and cut up all vegetables

  4. Once all vegetables are cut up, put medium sized pan on stovetop at med temperature. After 1 minute (oil will become warm/hot) add the ginger and garlic and onions and stir

  5. Cook for 2-3 minutes until onions starts to brown, once they begin to brown add the remainder of the vegetables (minus the spinach)

  6. Add the prepared sauce into the pan and stir, continue to cook vegetables for 10 more minutes

  7. Add the spinach to the pan and stir, and cook for another 5 minutes

  8. Once rice is cooked, turn off heat

  9. You can now make a delicious bowl by first adding rice and then the vegetable mixture on top. Garnish with fresh sliced cherry tomatoes