Vegan Stir Fry Sauce
Vegan Stir Fry Sauce Recipe – This quick and easy Asian-inspired sauce pairs perfectly with noodles, veggies, and your preferred vegan protein like tofu. It’s amazingly flavorful and just so happens to be entirely plant-based!
Why We Love this Vegan Stir Fry Sauce Recipe
We love quick dinners that are easy to make in 30 minutes or less on a busy weeknight. But just because a dish took barely any time or effort doesn’t mean it shouldn’t taste amazing!
That’s why stir-frying is one of our favorite cooking methods: Ingredients are cooked super fast in a screaming-hot pan, either with oil or a complex sauce. The result is an impressively quick and delicious dish with bright umami flavors literally seared into the ingredients.
Today, we’re sharing a foolproof recipe for one of our favorite sauces to include in any quick stir-fry dish. This Vegan Stir Fry Sauce is an all-purpose Asian-inspired sauce you can use with any combination of veggies, tofu, and protein. Plus, it’s made with pantry staples so you might already have some of these ingredients on hand!
Ingredients You Need
For the Homemade Vegan Stir Fry Sauce:
- Soy sauce – low sodium or tamari for gluten-free
- Water – as a base
- Agave syrup – to lightly sweeten the sauce
- Garlic – minced
- Ginger – grated
- Cornstarch – or arrowroot powder, as a thickener
- Sesame oil – or other tasteless cooking oil
- Sriracha – or preferred hot sauce
- Vegetable broth – you can also use bouillon
- Rice vinegar – or sub with apple cider vinegar
For the Vegetable Stir Fry Noodles:
- Chopped vegetables – I used bell pepper, carrots, onion, snap peas, and broccoli
- Pasta noodles – I used spaghetti
How to Make the Easy Vegan Stir Fry Sauce
- Prepare a clean pint mason jar or any container with a tight-fitting lid. Add all the stir-fry sauce ingredients to the jar.
- Screw the lid on tight and shake vigorously. And you’re done!
Pro Tip: If you don’t have a jar handy, you can add all of the ingredients to a bowl and use a whisk to mix it up instead.
How to Make Stir-Fried Veggies with Vegan Sauce
- Place a large pot of water over high heat. Once it reaches a boil, cook the noodles according to the package directions, then drain and set aside.
- Meanwhile, heat a large wok, large skillet, or sauté pan over medium-high heat. As the pan heats, chop the washed and dried vegetables.
- Add the firmest vegetables to the hot pan and stir-fry for 2-3 minutes. Pro tip: Depending on your pan, you may need to add 1 teaspoon of oil.
- After the firm vegetables have begun to sear, add the softer vegetables and stir-fry for an additional 1-2 minutes.
- Stir in the sauce. Use the whole jar, or use only half if you do not plan to add pasta.
- Cook the vegetables in the sauce and simmer for 1-2 minutes, until the stir fry sauce starts to thicken.
- Then stir in the drained noodles. Once well coated, turn off the heat and serve immediately.
Get the Complete (Printable) Vegan Stir Fry Sauce Recipe + VIDEO Below. Enjoy!
Recipe Variations
- Citrus – Add fresh orange or lime juice for a bright, tangy flavor.
- Peanut or Almond Butter – Stir in peanut butter or almond butter for a creamy, nutty version.
- Teriyaki – Swap the agave for maple syrup and add pineapple juice.
- Mild – Reduce or omit the sriracha and add a pinch of white pepper instead.
- Extra Spicy – Double the sriracha and mix in crushed red pepper flakes or chili oil.
- Veggies – Swap the veggies! Some delicious options you could try include bok choy, mushrooms, bell peppers, baby corn, snow peas, green beans, red bell peppers, zucchini, green onion or carrots. Get creative, the options are endless!
- Protein – Add crispy tofu, tempeh, or edamame for extra plant-based protein.
- Rice Noodles – Use flat rice noodles or vermicelli for a lighter, gluten-free option.
- Zucchini or Sweet Potato Noodles – A low-carb alternative with extra veggies.
- Ramen Noodles – Gives the dish a chewier texture and works well with the sauce.
- Udon Noodles – Thick and hearty, great for a more filling dish.
- Quinoa or Cauliflower Rice – Swap out noodles entirely for a grain-free alternative.
Serving Suggestions
This delicious vegan stir-fry sauce is perfect for adding bold, umami-packed flavor to all kinds of dishes! Enjoy it with a classic noodle stir-fry featuring tender-crisp vegetables, like what we’ve got going on here: bell peppers, carrots, onions, snap peas, and broccoli tossed with spaghetti noodles in this savory, slightly spicy sauce.
Use it as a glaze for roasted or grilled vegetables—simply brush it over eggplant, zucchini, or mushrooms before cooking. Or turn it into a dipping sauce for crispy tofu, spring rolls, or dumplings!
Frequently Asked Questions
You can include nearly any vegetables you like, so long as they can stand up to high heat. Veggies like baby corn, mushrooms, zucchini, and cabbage or baby bok choy are all great options.
Keep it a vegan dish by adding pressed and chopped firm tofu and/or edamame. You can also add animal protein such as chopped chicken or beef if you like.
Substitute soy sauce with coconut aminos, replace the cornstarch with arrowroot powder, and swap rice vinegar with apple cider vinegar for a delicious homemade stir fry sauce that is GFx2 … Gluten-free and grain-free!
Also, be sure to select diet-specific noodles!
This is one of those classic dishes that tastes even better the next day. Store cooled leftovers in an airtight container and keep them in the fridge for up to 4 days.
Refrigerate the sauce for up to 5 days, or use immediately to make vegetable stir fry noodles. This is great if you’re wanting to meal prep and plan ahead!
Looking for More Easy Plant-Based Dinner Recipes? Be Sure to Try:
- Panang Curry Recipe with Crispy Tofu
- Spicy Vegan Ramen
- Crockpot Chickpea Curry
- Homemade Lo Mein Recipe with Vegetables
- Vegan Creamy Golden Vegetable Soup
Get the Complete (Printable) Vegan Stir Fry Sauce Recipe + VIDEO Below. Enjoy!
Easy Vegan Stir Fry Sauce (with Noodles) + VIDEO
Video
Ingredients
For the Vegan Stir Fry Sauce –
- ¾ cup low-sodium soy sauce or coconut aminos
- ¼ cup water
- 3 tablespoons agave syrup or brown sugar
- 3-4 cloves garlic minced
- 2 tablespoons grated ginger
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon sesame oil
- 1 tablespoon sriracha or hot sauce
- 1 teaspoon vegetable base or bouillon
- 1 teaspoon rice vinegar or apple cider vinegar
For the Vegan Stir Fry Noodles –
- 5 cups chopped vegetables I used 1 cup each bell pepper, carrots, onions, snap peas, broccoli.
- 1 pound pasta noodles I used spaghetti.
Instructions
- For the Easy Stir Fry Sauce: Set out a clean pint jar. Add all the ingredients for the stir fry sauce to the jar.
- Screw the lid on tight and shake vigorously. Refrigerate for up to 5 days, or use immediately.
- For the Vegan Stir Fry Noodles: Set a large pot of water over high heat. Once boiling, cook the pasta according to the package instructions and drain.
- Meanwhile, set a large wok (cast iron skillet or sauté pan) over medium-high heat. Add the firmest vegetables first and stir fry for 2-3 minutes. (You may need to add 1 teaspoon oil, depending on what type of pan you use.) Then add the softer veggies and stir fry another 1-2 minutes.
- Stir in the sauce. Use the whole jar, or use only half if you do not plan to add pasta. Stir the vegetables into the sauce for 1-2 minutes until the sauce starts to thicken.
- Then stir in the drained noodles. Once well coated, turn off the heat and serve immediately.
Notes
Nutrition
This was such a great sauce that does not disappoint! Quick, easy and delicious; a perfect sauce to have on hand for so many uses!
You know it’s good with these ingredients! It adds so much flavor to stir frys or anything else that you’d want to pour it on! Keeping this stocked in the fridge!
This sauce doesn’t taste vegan at all, if you didn’t tell others that it was vegan, they wouldn’t know!