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  • Writer's pictureAriana Fletcher

Veggie Stir Fry and Peanut Sauce Recipe - Gluten Free, Vegetarian, Vegan

Are you looking for a new way to spice up your vegetable intake? It is vegan, vegetarian, plant-based and gluten free in case you have any food allergies.

Try this vegetable stir fry with Thai inspired peanut sauce. It is a combination of a curry and satay sauce in one.

Roasted Veggie & Egg Scramble Breakfast Tacos

I used to crave peanut satay sauce and order it every time I went to a Thai restaurant. Luckily I now know how to make it at home. It is healthier as I know what ingredients are in the sauce, and there is always leftover sauce which you can eat on other things! Bonus!

I highly recommend using a cast iron skillet for the vegetable stir fry. It chars the vegetables and adds another authentic flavor to this Thai inspired dish.

I also suggest letting the peanut sauce cool for 30-60 minutes. It thickens as it cools down and also the flavors intensify. This is a great sauce for leftovers.


"Who needs to buy peanut satay sauce from a jar....when you can make it yourself at home?"




Veggie Stir Fry

· 1 TBS coconut oil

· 2 bell peppers (color of your choice), diced

· 1 head of broccoli, cut into florets

· ¼ onion, diced

· 1 can water chestnuts (8 ounces), strained from liquid

Peanut Sauce

· 1 can coconut milk (13.66 fluid ounces)

· 1 cup peanut butter, smooth or chunky

· 3 TBS tamari (gluten free soy sauce)

· 1 tsp ginger juice

· 1 TBS rice vinegar

· 1 cup brown sugar (or sugar substitute)

· 1 – 2 tsp sriracha sauce

· Salt and pepper to taste


Veggie Stir Fry

1. Add coconut oil to cast iron skillet. Once melted add broccoli and let cook until a char begins to form on the florets.

2. Then add onions and stir. Cook for about 3 minutes.

3. Add bell peppers and stir. Cook for about 3-5 minutes until cooked through but still has a slight crunch to them.

4. Salt and pepper to taste. Add water chestnuts and stir. Cook for about 3 minutes and remove from stove.

Peanut Sauce:

1. Add coconut milk into saucepan. Add tamari, rice wine vinegar, ginger juice, peanut butter, sriracha, and whisk on low heat.

2. Add brown sugar and continue to whisk until dissolved into sauce.

3. Salt and pepper to taste. Turn off stove.

4. Let cool for about 30 -60 minutes. The sauce will become thicker and more flavorful.

Assembling Meal

Add stir fried vegetables to a bowl and pour peanut sauce over. As much or little sauce as you like.

Other serving suggestions: You can serve with steamed rice or quinoa.

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