30 Minute Vegan Stir Fry with Broccoli, Cashews, and Maple Ginger Sauce
This 30 Minute Vegan Stir Fry with Broccoli, Cashews, and Maple Ginger Sauce is the perfect quick and healthy dinner for busy nights. Crisp broccoli, crunchy cashews, and a sweet and savory maple ginger sauce come together in this easy vegan stir fry that’s packed with flavor and ready in under 30 minutes.
This vegan stir fry is part of my new series, “Better Than Takeout in 30.” Because let’s be honest, it’s never been easier to order takeout. With apps like DoorDash, dinner can be at your door in minutes, and the temptation is real.
But as convenient as it is, takeout adds up quickly and doesn’t always leave you feeling your best. That’s why I love creating meals like this 30-minute vegan stir fry. It gives you those same bold, takeout-style flavors, but made fresh at home with simple, wholesome ingredients.
And, if you want another “Better Than Takeout in 30” meal idea, try this Creamy Vegan Bruschetta Pasta.
Spotlight on This 30 Minute Vegan Stir Fry with Broccoli, Cashews, and Maple Ginger Sauce
- It’s better than takeout: Made with simple, wholesome ingredients, this vegan stir-fry delivers all the comfort of takeout with a fresh, feel-good twist you can enjoy any night of the week.
- It’s a crowd pleaser: This 30-minute Asian dish is packed with flavor, making it a hit with both vegans and non-vegans alike. It’s the kind of meal everyone at the table will love.
- It’s quick to make: This easy vegan Asian recipe comes together in under 30 minutes, making it perfect for busy weeknights when you need something fast, healthy, and satisfying.
- It’s hearty: Thanks to the cashews and edamame, this dish is filling and nourishing with about 15 grams of plant-based protein per serving.
- It’s made with simple ingredients: No complicated steps or hard-to-find items here. This recipe uses everyday ingredients to create a flavorful, restaurant-quality vegan pasta at home.
The Ingredients
Broccoli florets: Fresh broccoli adds a crisp, hearty texture and makes this vegan stir fry extra satisfying.
Shelled edamame: A great plant-based protein that adds a soft bite and boosts the nutrition of this dish.
Red onion: Adds a slightly sweet, savory depth of flavor when sautéed. You can also use white or yellow onion, alternatively.
Garlic: Fresh garlic brings bold, classic stir-fry flavor. Do not use garlic powder, trust me.
Avocado oil: A neutral oil that’s perfect for sautéing and high-heat cooking. Olive oil can be an alternative.
Soy sauce: Adds rich, savory umami flavor to the maple ginger sauce. Feel free to swap it with coconut aminos for a lower sodium option.
Maple syrup: This natural sweetener balances the sauce with a touch of sweetness.
Rice vinegar: This vinegar brightens the dish and adds a subtle tang. White vinegar is another option.
Fresh ginger: Brings a warm, fresh kick that pairs perfectly with the maple and soy sauce.
Red pepper flakes: Optional, but they add a little heat and extra flavor. I highly recommend them.
Rice: Serve over white or brown rice, or use quinoa for a wholesome base.
Frequently Asked Questions
No! Just a tiny little spice from the red pepper flakes but it is mild!
Yes, but fresh tastes better in my opinion. Frozen broccoli works, but for the best texture, thaw and pat it dry first to avoid excess moisture.
If you don’t have edamame, you can use chickpeas, tofu, or even extra cashews for added protein and texture.
If you prefer a thicker sauce, let it simmer for a few extra minutes or add a small cornstarch slurry to thicken it.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet or microwave until warmed through.
The Instructions
Step one: Cook your rice according to package instructions. Leave the lid on and set it aside.
Step two: While the rice is cooking, sauté the thinly sliced onion. In a large skillet over medium heat, add the avocado oil. Once hot, add the onion and slowly sauté for 8-10 minutes, stirring every minute or so.
Step three: Add the broccoli florets, minced garlic, soy sauce, maple syrup, rice vinegar, grated ginger, and red pepper flakes, mix, cover with a lid, and steam for 5 minutes.
Step four: Turn off the heat, add the cashews and shelled edamame, stir, add the lid, and allow it to sit for 2 minutes.
Step five: Add one cup of cooked rice to a bowl. Drizzle with optional soy sauce. Scoop 1/3 of the broccoli mixture over the rice with about 1/3 of the maple ginger sauce. Enjoy immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet or microwave until warmed through.
Tips and Modifications
Use quinoa instead of rice for a healthier base.
Use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free.
Make it oil-free by sautéing the vegetables in a splash of water or vegetable broth instead of avocado oil.
Add a squeeze of fresh lime juice at the end for a bright, fresh finish.
More Vegan Asian Dishes
Viral Million Dollar Cucumber Salad
30-Minute Vegan Stir Fry with Broccoli, Cashews, and Maple Ginger Sauce
Equipment
- 1 medium saucepan to cook the rice in
- 1 frying pan for the stir-fry
Ingredients
- 2 teaspoons avocado oil *to sauté the onion in
- 1 small red onion, thinly sliced
- 12 ounces broccoli florets *about 4 cups/1 bag of Trader Joe's broccoli florets
- ½ cup cashews, roughly chopped roasted, raw, salted, or unsalted
- 1 cup shelled edamame
- Optional soy sauce for the rice
For the maple ginger sauce
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon pure maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon fresh ginger, minced *I use a microplane
- ½ teaspoon red pepper flakes *or 1/4 tsp for less spice
Instructions
- Cook your rice according to package instructions. Leave the lid on and set it aside.
- While the rice is cooking, sauté the thinly sliced onion. In a large skillet over medium heat, add the avocado oil. Once hot, add the onion and slowly sauté for 8-10 minutes, stirring every minute or so.
- Add the broccoli florets, minced garlic, soy sauce, maple syrup, rice vinegar, grated ginger, and red pepper flakes, mix, cover with a lid, and steam for 5 minutes.
- Turn off the heat, add the cashews and shelled edamame, stir, add the lid, and allow it to sit for 2 minutes.
- Add one cup of cooked rice to a bowl. Drizzle with optional soy sauce. Scoop 1/3 of the broccoli mixture over the rice with about 1/3 of the maple ginger sauce. Enjoy immediately.
