Stir-fried veggies over rice is a staple amongst vegans and vegetarians. Usually we use store-bought sauce because I have yet to master a truly great sauce from scratch. I have tried a few times and found that I can make them well, but not as good as some of the sauces at the store.
Stir Fry:
1 large onion (diced)
1 large carrot (diced)
2-3 cloves of garlic (minced)
1 Bell Pepper (diced)
A Protein Source; like Seitan, Tofu, or TVP (cut into small cubes; or large if you are so inclined)
1 cup Broccoli florets
Alternate veggies: Zucchini, Squash, Tomato, Green Beans, or your favorite veggie
1-2 cups of rice
4-8 oz of your favorite sauce
Cook rice according to directions. Usually 1 cup of rice gets 1.5 cups of water. In a wok or pan, stir fry onion, garlic, and carrot in olive oil for 4-5 minutes until all are soft. Add the Seitan (or your favorite Protein source) and cook for 2-3 minutes. Then add all other veggies except broccoli. Stir fry for 4-5 minutes. Add the sauce and cook for 5-8 minutes. Add the broccoli when there are 2-3 minutes left; simply add the broccoli, turn down the heat to medium-low and cover to steam the florets. Serve hot over the rice.
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