This roasted veggie stir-fry recipe makes for a perfect easy and healthy weeknight dinner. It is packed with a variety of vegetables that have been covered in a delicious sauce , roasted and then served over brown rice. The brown rice adds a healthy whole grain to the meal and is the perfect base for the recipe. In addition, it is completely plant-based and oil-free.
Looking for an easy, healthy dinner that is also full of flavor? Well, look no further than this roasted veggie stir-fry! This recipe is packed with fresh veggies that have been covered in a delicious sauce and then oven roasted to perfection. It can also be easily customized to your liking. Simply add in some of your favorite vegetables such as jalapenos, broccoli or carrots.
This veggie stir-fry is a great option for those trying to get more vegetables in their diet. It also works as a super simple Meatless Monday recipe as it is completely plant-based.
In addition to the variety of vegetables, the use of brown rice adds a heart healthy whole grain. This turn helps to keep you fuller longer. Brown rice is a staple in healthy diet and works great in place of white rice, like in this no-fry fried rice and this plant-based dirty rice. Plus, check out the bottom on the recipe to find out how to perfectly cook brown rice.
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If you try this roasted veggie stir-fry, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook !
Roasted Veggie Stir-Fry
This roasted veggie stir-fry recipe makes for a perfect easy and healthy weeknight dinner. It is packed with a variety of vegetables that have been covered in a delicious sauce , roasted and then served over brown rice. The brown rice adds a healthy whole grain to the meal and is the perfect base forth recipe. In addition, this recipe is completely plant-based and oil-free.
Ingredients
- 3 cups brown rice uncooked
- 3 zucchini
- 3 squash
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 6 button mushrooms
- 2 tomatoes (or package of cherry tomatoes)
- 8 small garlic cloves
- 1 tbs miso
- 1 tbs tahini
- 2 tbs coconut aminos
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp ginger
- 1/2 cup water
- 1/2 tsp salt
Instructions
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Preheat oven to 375°F.
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Cook rice. See instructions below.
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Slice all vegetables and add to large bowl.
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In a small bowl or glass measuring cup, combine miso, tahini, coconut aminos, garlic powder, onion powder, paprika, black pepper, ginger, salt and water. Whisk together until everything is well combined and you have a nice sauce.
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Pour sauce over vegetables and stir until everything is well covered.
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Line a baking sheet with parchment paper. Evenly distribute vegetables on sheet.
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Roast vegetables in the oven for 45 minutes.
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Serve vegetables over rice.
How to Cook Brown Rice
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Put rice into a strainer and rinse thoroughly.
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Add rice to a pot on the stove and cover with water. You are going to be cooking the rice like you would pasta. This further removes any toxins from the rice and cooks it perfectly.
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Let boil on medium heat for 45 minutes or until the rice is at desired textured.
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Once it is finished cooking, drain the water and rinse the rice again with a strainer. Put the rice back in the pot and continue with recipe.
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