25+ Quick and Flavorful Saturday Vegan Stir Fry Recipes for Every Taste

Stir-fry dishes are the epitome of quick, easy, and delicious meals, and when you take them in a vegan direction, they become even more vibrant and packed with flavors.

Whether you’re looking for a healthy lunch, dinner, or even a simple snack, vegan stir fry recipes offer endless possibilities.

With their perfect balance of crunchy vegetables, savory sauces, and plant-based protein, these stir-fries provide a satisfying meal without compromising on taste.

We’re rounding up over 25 mouthwatering Saturday vegan stir fry recipes that are sure to brighten your weekend and satisfy your taste buds.

From spicy tofu to sweet mango-avocado combinations, these recipes are bursting with color, nutrients, and bold flavors.

Get ready to explore a wide range of vegan stir fries, each one quick to make and guaranteed to leave you feeling full and nourished.

25+ Quick and Flavorful Saturday Vegan Stir Fry Recipes for Every Taste

Stir-frying is a fantastic method to cook a variety of vegetables, plant-based proteins, and grains quickly and easily.

The beauty of vegan stir fry recipes is their versatility; you can mix and match your favorite vegetables, tofu, tempeh, or even legumes to create a dish that fits your taste preferences.

These 25+ Saturday vegan stir fry recipes offer endless inspiration for creating wholesome, vibrant meals throughout the week.

Whether you’re a seasoned vegan or just starting to explore plant-based cooking, there’s a recipe for everyone.

The best part? You can experiment with flavors, sauces, and spices to make each stir fry your own, ensuring your meals are always fresh, satisfying, and full of life.

So, next Saturday, skip the takeout and try making your own vegan stir fry creations from the comfort of your kitchen – you’ll be amazed at how easy and delicious it can be!

Sesame Ginger Vegetable Stir Fry

This vibrant sesame ginger vegetable stir fry combines fresh, colorful vegetables with a tangy, savory sauce. It’s a quick, wholesome, and satisfying meal that works perfectly for any weeknight. The nutty aroma of sesame oil and the zing of ginger elevate this dish to a delicious vegan favorite.

Ingredients:

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas
• 1 cup baby carrots, sliced diagonally
• 1/4 cup soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp cornstarch mixed with 2 tbsp water
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Toss in broccoli, bell pepper, sugar snap peas, and carrots. Stir fry for 5-7 minutes until vegetables are tender-crisp.
4. In a small bowl, mix soy sauce, rice vinegar, and maple syrup. Pour over the vegetables.
5. Stir in the cornstarch slurry, cooking for an additional 2-3 minutes until the sauce thickens and evenly coats the vegetables.
6. Serve hot over steamed rice or noodles, garnished with sesame seeds and green onions.

The combination of ginger and sesame in this stir fry makes it a flavorful dish with a delightful crunch. It’s both comforting and nutritious, making it a great choice for a healthy vegan dinner.

Spicy Tofu and Bok Choy Stir Fry

Packed with protein-rich tofu and fresh bok choy, this spicy stir fry is a bold and savory dish perfect for those who enjoy a kick of heat. The balance of the spicy sauce and the tender tofu creates a dynamic meal that’s as exciting as it is nutritious.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp vegetable oil
• 1 tbsp chili paste (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp agave syrup
• 1 bunch bok choy, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
2. Add garlic and mushrooms to the skillet, sautéing for 3-4 minutes until softened.
3. Stir in bok choy and cook until wilted, about 2 minutes.
4. In a small bowl, combine chili paste, soy sauce, hoisin sauce, and agave syrup. Pour the sauce into the skillet.
5. Return tofu to the pan and toss everything to coat evenly. Cook for an additional 2-3 minutes.
6. Serve hot with jasmine rice, and sprinkle with red pepper flakes for extra spice if desired.

This spicy tofu and bok choy stir fry is a perfect balance of bold flavors and hearty ingredients, ensuring a fulfilling vegan meal.

Cashew and Vegetable Stir Fry

This delightful cashew and vegetable stir fry combines the crunch of roasted cashews with the earthy flavors of mixed vegetables. It’s a wholesome, protein-packed dish that’s both satisfying and bursting with natural flavors.

Ingredients:

• 1 tbsp coconut oil
• 1/2 cup raw cashews
• 2 cups zucchini, sliced
• 1 cup snap peas
• 1 red onion, sliced
• 1 yellow bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp coconut aminos
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions:

1. Heat coconut oil in a skillet or wok over medium heat. Add cashews and toast for 2-3 minutes until lightly browned. Remove and set aside.
2. Add zucchini, snap peas, onion, and bell pepper to the skillet. Stir fry for 5-7 minutes until tender-crisp.
3. In a small bowl, whisk together soy sauce, coconut aminos, lime juice, and ginger. Pour the sauce over the vegetables.
4. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens slightly.
5. Mix in the toasted cashews and toss to combine.
6. Serve over quinoa or noodles, and garnish with a lime wedge.

The toasted cashews add a wonderful crunch and nutty flavor to this vibrant stir fry, making it an ideal choice for a delicious and nutrient-rich vegan meal.

Peanut Butter Veggie Stir Fry

This creamy and savory peanut butter veggie stir fry is a delicious fusion of crunchy vegetables and a rich peanut sauce. With a balance of heat and sweetness, it’s an indulgent yet healthy vegan meal that’s sure to please everyone at the table.

Ingredients:

• 2 tbsp peanut butter (natural)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp sriracha sauce (optional)
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, thinly sliced
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts for garnish

Instructions:

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha (if using) until smooth. Set aside.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the bell pepper, zucchini, broccoli, and carrots. Stir fry for 5-7 minutes until tender-crisp.
3. Pour the peanut sauce over the vegetables, stirring to coat them evenly. Continue cooking for 2-3 minutes to allow the sauce to thicken.
4. Serve hot with steamed rice or noodles, garnished with green onions and chopped peanuts.

This peanut butter veggie stir fry has a rich, comforting flavor, thanks to the creamy peanut sauce that envelops the veggies. The balance of savory, sweet, and spicy makes it an unforgettable meal that is perfect for any vegan dinner.

Mango and Avocado Stir Fry

A tropical twist on the classic stir fry, this mango and avocado stir fry is both refreshing and satisfying. The creamy avocado and sweet mango perfectly complement the savory stir-fried vegetables, making this dish a bright, vibrant vegan choice.

Ingredients:

• 1 tbsp olive oil
• 1 ripe mango, peeled and sliced
• 1 avocado, diced
• 1 cup bell peppers (red and yellow), sliced
• 1 cup zucchini, sliced
• 1/2 cup red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the bell peppers, zucchini, and red onion. Stir fry for 4-5 minutes until the vegetables are tender.
2. Add the mango slices and stir gently to combine with the vegetables. Continue to cook for another 2-3 minutes, allowing the mango to heat through without becoming mushy.
3. Drizzle lime juice and soy sauce over the vegetables and mango, then gently fold in the avocado.
4. Remove from heat and season with salt and pepper to taste. Garnish with fresh cilantro before serving.

The combination of sweet mango and creamy avocado adds a refreshing touch to this stir fry, making it an exciting and light vegan dish. The balance of flavors creates a harmonious, colorful meal perfect for warm weather or a bright dinner option.

Garlic and Chili Tempeh Stir Fry

This bold garlic and chili tempeh stir fry is packed with flavor and plant-based protein. The tempeh is perfectly crisped and coated in a spicy garlic sauce that enhances the flavor of the vegetables. It’s a fiery dish that’s both satisfying and filling, making it a great option for a quick, savory vegan meal.

Ingredients:

• 1 block tempeh, cut into cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1-2 tbsp chili paste (adjust for spice level)
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 cup bell peppers, sliced
• 1 cup snow peas
• 1/2 cup green onions, chopped
• 1 tsp sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add tempeh cubes and cook for 5-7 minutes, turning occasionally until golden and crispy.
2. Add garlic and chili paste to the skillet and sauté for another 1-2 minutes, ensuring the garlic doesn’t burn.
3. Stir in soy sauce and maple syrup, mixing to coat the tempeh.
4. Add bell peppers and snow peas, and stir fry for 3-4 minutes until the vegetables are tender but still crisp.
5. Serve the stir fry hot, garnished with chopped green onions and sesame seeds.

This garlic and chili tempeh stir fry delivers a perfect combination of spice, savory flavors, and protein-rich tempeh. It’s an energizing and satisfying vegan meal that is full of bold, punchy flavors.

Sweet and Sour Veggie Stir Fry

A classic sweet and sour stir fry that’s fully vegan, this dish is a perfect blend of tangy, sweet, and savory. The sauce coats the vegetables, creating a delicious balance of flavors that works wonderfully with the crunch of bell peppers, pineapple, and other fresh veggies.

Ingredients:

• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup pineapple chunks
• 1/2 cup baby corn
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tsp cornstarch mixed with 2 tbsp water
• 1/4 cup chopped cilantro for garnish

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat. Add the bell peppers, baby corn, and broccoli, and stir fry for 5-7 minutes until the vegetables are tender-crisp.
2. Add the pineapple chunks and cook for an additional 2 minutes.
3. In a small bowl, combine soy sauce, rice vinegar, and maple syrup. Pour the sauce into the skillet.
4. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens.
5. Serve the stir fry over rice, garnished with fresh cilantro.

This sweet and sour veggie stir fry is a lively and comforting dish with a delightful mix of flavors. The sweetness from the pineapple and the tang of the sauce make it a great option for a satisfying vegan meal that’s both bright and delicious.

Lemon Garlic Broccoli and Mushroom Stir Fry

This light and fragrant lemon garlic stir fry highlights the earthy flavor of mushrooms paired with the crispness of broccoli. The zesty lemon, combined with the umami of garlic, brings out the natural flavors of the vegetables for a fresh and vibrant vegan meal.

Ingredients:

• 1 tbsp olive oil
• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp soy sauce
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the broccoli and cook for 3-4 minutes until it begins to soften.
2. Add the mushrooms and garlic to the skillet. Stir-fry for an additional 4-5 minutes until the mushrooms release their moisture and become tender.
3. Stir in lemon juice, lemon zest, soy sauce, and chili flakes. Cook for another 2 minutes to combine all the flavors.
4. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This lemon garlic broccoli and mushroom stir fry is simple yet full of flavor. It’s a quick and healthy vegan dish that’s perfect for a weeknight dinner, offering a light, zesty bite that’s satisfying and wholesome.

Sautéed Brussels Sprouts and Bell Pepper Stir Fry

Brussels sprouts and bell peppers come together in this colorful stir fry, creating a delightful dish that’s full of nutrients and flavor. The Brussels sprouts provide a slightly bitter bite that contrasts beautifully with the sweetness of bell peppers and the tang of balsamic vinegar.

Ingredients:

• 2 tbsp olive oil
• 1 lb Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the halved Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they begin to brown and crisp up slightly.
2. Add the bell peppers and garlic, and stir-fry for another 3-4 minutes until the peppers are tender but still crisp.
3. Drizzle balsamic vinegar and soy sauce over the vegetables, then sprinkle with smoked paprika. Stir everything to coat evenly and cook for an additional 2-3 minutes.
4. Season with salt and pepper to taste, and serve immediately.

This sautéed Brussels sprouts and bell pepper stir fry is a colorful and delicious vegan dish that’s packed with flavor. The combination of crispy Brussels sprouts and sweet bell peppers, along with the tangy balsamic vinegar, makes for a satisfying and healthy stir fry.

Sweet Potato and Kale Stir Fry

This hearty stir fry combines the sweetness of roasted sweet potatoes with the earthiness of kale, creating a filling and nutritious dish. The addition of savory spices and a hint of maple syrup adds depth to this vegan meal, making it perfect for a satisfying dinner.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• 2 cups kale, chopped
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp maple syrup
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1/4 cup pumpkin seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
2. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until soft.
3. Add the chopped kale to the skillet and sauté for 4-5 minutes until it wilts down.
4. Stir in the roasted sweet potatoes, maple syrup, cumin, and turmeric. Cook for another 2-3 minutes to heat through and combine the flavors.
5. Season with salt and pepper to taste, and garnish with pumpkin seeds before serving.

This sweet potato and kale stir fry is a warm, comforting dish that balances sweetness, earthiness, and savory spices. It’s perfect for a filling vegan meal that will keep you satisfied while providing a healthy dose of vegetables.

Pea and Carrot Stir Fry with Coconut Milk

A creamy and aromatic stir fry, this pea and carrot combination is brought to life with the rich taste of coconut milk. It’s a simple yet flavorful vegan dish that offers a subtle sweetness balanced by a savory base, making it a perfect side or main dish.

Ingredients:

• 1 tbsp coconut oil
• 1 cup carrots, julienned
• 1 cup green peas
• 1/2 cup coconut milk (full fat)
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the carrots and cook for 3-4 minutes until they begin to soften.
2. Add the green peas and cook for an additional 2-3 minutes.
3. Stir in coconut milk, soy sauce, ginger, and turmeric. Cook for 5 minutes, allowing the coconut milk to reduce slightly and thicken.
4. Season with salt and pepper to taste, and garnish with fresh cilantro.

This pea and carrot stir fry with coconut milk is a creamy, subtly sweet dish that’s perfect for a quick vegan dinner. The richness of the coconut milk complements the crisp vegetables beautifully, making it a satisfying and nutritious meal.

Thai-Inspired Tofu and Vegetable Stir Fry

This Thai-inspired stir fry is packed with flavors of sweet, savory, and spicy, making it an irresistible vegan dish. Tofu is pan-fried to perfection and tossed with crunchy vegetables, complemented by a tangy and aromatic Thai sauce made from soy sauce, lime, and a touch of chili.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tbsp sesame oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili paste or sriracha (optional)
• 1 tsp maple syrup
• Fresh cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat and fry the tofu until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
2. In the same skillet, add the remaining sesame oil and sauté the garlic for 30 seconds until fragrant.
3. Add the bell pepper, zucchini, carrot, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
4. Stir in the soy sauce, lime juice, chili paste (if using), and maple syrup, cooking for another 2 minutes to combine the flavors.
5. Add the crispy tofu back to the skillet and toss to coat everything evenly. Serve with a sprinkle of fresh cilantro.

This Thai-inspired tofu and vegetable stir fry is a delightful mix of textures and flavors. The crisp tofu and vibrant vegetables pair wonderfully with the tangy sauce, creating a satisfying vegan meal that’s both light and full of flavor.

Spicy Eggplant and Bell Pepper Stir Fry

This spicy eggplant and bell pepper stir fry is a bold and flavorful vegan dish with a kick. The combination of tender eggplant and sweet bell peppers is complemented by a spicy, savory sauce that makes each bite satisfying and memorable.

Ingredients:

• 2 tbsp vegetable oil
• 1 medium eggplant, cut into cubes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili paste or sambal oelek
• 1 tbsp brown sugar
• 1/2 tsp ground black pepper
• Fresh basil for garnish

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the eggplant cubes and cook for about 7-8 minutes until they soften and start to brown.
2. Add the bell peppers and garlic to the skillet, and stir-fry for another 3-4 minutes until the peppers are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, chili paste, brown sugar, and black pepper. Pour the sauce over the vegetables and stir to coat evenly.
4. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish with fresh basil leaves and serve hot.

This spicy eggplant and bell pepper stir fry is a perfect combination of savory, sweet, and spicy flavors. The tender eggplant pairs beautifully with the crunchy peppers and aromatic sauce, making it a bold, satisfying dish for any vegan meal.

Garlic and Sesame Green Bean Stir Fry

This garlic and sesame green bean stir fry is a simple yet flavorful dish that highlights the natural crispness of green beans. With a hint of garlic and a sesame finish, this vegan stir fry makes a delicious and healthy side dish or main meal.

Ingredients:

• 1 tbsp sesame oil
• 2 cups green beans, trimmed
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the green beans and stir-fry for 4-5 minutes until they begin to soften but are still crisp-tender.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the soy sauce and rice vinegar, and cook for 1-2 minutes to combine the flavors.
4. Sprinkle toasted sesame seeds and chili flakes (if using) over the green beans and toss to coat.
5. Season with salt and pepper to taste, and serve hot.

This garlic and sesame green bean stir fry is a quick and easy vegan dish with rich flavors. The garlic and sesame add depth to the fresh green beans, creating a satisfying side dish that’s light but full of flavor.

Mango and Avocado Stir Fry

This unique stir fry combines the sweetness of ripe mango with the creamy richness of avocado, creating a fresh and vibrant vegan dish. A tangy lime dressing enhances the flavors, making it a perfect option for a summer meal or light dinner.

Ingredients:

• 1 tbsp olive oil
• 1 mango, peeled and diced
• 1 avocado, diced
• 1 red bell pepper, sliced
• 1 small red onion, thinly sliced
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the mango, bell pepper, and red onion. Stir-fry for 2-3 minutes until the vegetables begin to soften and the mango starts to caramelize slightly.
2. Gently stir in the diced avocado and cook for another minute, allowing the flavors to combine.
3. In a small bowl, whisk together lime juice, soy sauce, cumin, salt, and pepper. Drizzle the sauce over the stir-fry and toss gently to coat.
4. Garnish with fresh cilantro and serve immediately.

This mango and avocado stir fry is a fresh, sweet, and tangy vegan dish that’s perfect for warm weather. The creamy avocado and juicy mango work wonderfully together, creating a vibrant stir fry that’s both satisfying and refreshing.

Note: More recipes​ are coming soon!