Easy Vegan Stirfry

Looking for a quick, easy meal that doesn’t taste quick and easy?

Look no further than this effortless stirfry that is full of flavour and only requires throwing a few ingredients in a pan and letting the seasoning do the work for you.

It’s a great way to use up any leftover vegetables, tofu or Quorn that you may have- I’ve found that there is very little that doesn’t work in this stirfry.

And if you use frozen veg as I do, it’s even easier!

Great for weekdays when you want a delicious meal in no time at all.


  • 1/2 pint of rice
  • Oil for frying
  • 1 tbsp ginger
  • 1 tbsp garlic powder
  • 1 tbsp lemon juice
  • Quorn chicken pieces or tofu
  • 1 tbsp sesame seed oil
  • 4 tbsp soy sauce
  • 1 tbsp brown sugar
  • Pinch of 7spice
  • Any leftover vegetables


  1. Set rice to cook according to packet instructions. I use brown rice and it usually takes about 20 mins to cook.
  2. Add oil, ginger, garlic and lemon juice to a frying pan and heat until fragrant.
  3. Add quorn chicken piece and fry until golden brown and cooked with a pinch of 7spice. (OR skip the pieces or tofu and just make it with vegetables.)
  4. Combine sesame seed oil, soy sauce, brown sugar and a bit more garlic in a bowl then add to frying pan.
  5. Cook and stir for a further 1 minute.
  6. Then add whatever veg you are using- I used onions, carrots, pepper, peas, sweetcorn and green beans- and fry until soft.
  7. Drain rice and serve.

2 Comments Add yours

    1. Gingerdrift says:

      Thank you! ☺️


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