Spicy Peanut Stir Fry (Vegan, WFPB)

This time of year is my favorite time to make stir fry. Of course they are always oil free, full of veggies and best of all easy to make. I think they are perfect to make when the weather isn't cold enough for soup but yet it hasn't warmed up enough to warrant heating up the grill. One thing that I like adding to my stir fry recipes are frozen veggies. I find that they can be steamed quickly, seasoned and added to some perfectly cooked noodles. For this stir fry I like to steam my veggies before and during while I cook the noodles, and then once everything is cooked I toss it all in my sauce. This sauce is really similar to the one that I use for my Easy Vegan Spring Rolls, just not as sweet.

If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!

Here's what you will need! (Serves 2-4)

  • 8 oz thin wheat noodles

  • 2 (12 oz) bags of frozen vegetables

  • 1 tbs chili paste

  • 1 tbs rice wine vinegar

  • 1 tbs defatted peanut powder

  • 1 tsp coconut aminos (soy sauce, tamari, etc)


  1. In a large pot bring 8 cups of water to a boil

  2. Cover the pot with a steamer top

  3. Add the frozen vegetables into the steamer

  4. Cover the steamer and allow to boil and steam for 5-10 minutes depending on how soft you like your vegetables

  5. After the time is up add the dry noodles to the boiling water for 3-5 minutes

  6. While the noodles are cooking mix together the remaining ingredients to make your sauce

  7. Once the noodles are done cooking drain the water and then add the steamed vegetables with the noodles

  8. Mix the sauce with the noodles and vegetables


- Plant Based Gabriel

© 2018 Plant Based Gabriel