35+ Flavorful Sunday Vegan Stir Fry Recipes for Every Craving

Sundays are meant for relaxation, and what better way to wind down the weekend than with a delicious and easy-to-make vegan stir fry?

Whether you’re a seasoned plant-based cook or just looking to try something new, vegan stir fry recipes are a fantastic option.

They’re full of vibrant vegetables, packed with nutrients, and customizable to suit your flavor preferences. From savory peanut tofu stir fry to creamy coconut curry options, there’s a vegan stir fry recipe for every palate.

Stir-fries are perfect for a Sunday meal because they’re quick, healthy, and can easily feed a crowd or provide tasty leftovers for the week ahead.

In this article, we’ve compiled 35+ irresistible vegan stir fry recipes that will elevate your Sunday meals.

These recipes are versatile, easy to prepare, and bursting with flavor.

So, grab your wok, skillet, or pan, and let’s explore some of the best vegan stir fry dishes to serve this Sunday!

35+ Flavorful Sunday Vegan Stir Fry Recipes for Every Craving

Vegan stir fry recipes are the perfect way to enjoy a quick, healthy, and flavorful meal on a Sunday.

They combine the best of fresh vegetables, aromatic spices, and delicious sauces to create a satisfying and nourishing dish that’s both filling and nutritious.

Whether you prefer your stir fry with tofu, tempeh, or just vegetables, the possibilities are endless.

These 35+ recipes not only offer a variety of tastes and textures but also allow you to experiment with different cuisines and flavors.

So, next time Sunday rolls around, make one (or more!) of these vegan stir fry recipes for a vibrant, satisfying meal that’s easy to prepare and perfect for the whole family.

Spicy Tofu & Vegetable Vegan Stir Fry

This flavorful Spicy Tofu & Vegetable Vegan Stir Fry is packed with crispy tofu and a medley of fresh vegetables, all coated in a tangy, spicy sauce. A satisfying dish that’s both healthy and bursting with bold flavors, it’s perfect for any Sunday dinner or meal prep for the week. The tofu adds a hearty texture, while the veggies provide a mix of crunchy and tender elements. The spicy sauce takes it over the top with a blend of soy sauce, chili, and garlic.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 1/2 cup broccoli florets
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon chili paste (or more for extra heat)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Begin by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into cubes.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove and set aside.
3. In the same skillet, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
4. Add the red bell pepper, carrot, zucchini, and broccoli. Stir fry for about 5-7 minutes until the vegetables are tender yet crisp.
5. While the veggies are cooking, mix the soy sauce, rice vinegar, maple syrup, and chili paste in a bowl.
6. Once the vegetables are cooked, add the crispy tofu back into the skillet. Pour the sauce over the mixture and toss to coat evenly.
7. Garnish with chopped green onions and sesame seeds before serving.

This Spicy Tofu & Vegetable Vegan Stir Fry is the perfect Sunday meal, providing a mix of protein, vegetables, and bold flavors. The tofu’s crispiness paired with the vibrant veggies and spicy sauce creates a balance of textures and tastes that’s sure to satisfy. It’s an easy-to-make dish that works well for meal prep too, so you can enjoy it throughout the week. Whether served over rice or noodles, this stir fry is sure to become a favorite.

Sweet & Sour Tempeh Vegan Stir Fry

The Sweet & Sour Tempeh Vegan Stir Fry combines the nuttiness of tempeh with the zing of a sweet and tangy sauce, creating a satisfying dish full of flavor. This stir fry features a rainbow of vegetables like bell peppers, onions, and snap peas, all cooked to perfection in a rich sauce. The tempeh adds a hearty, protein-packed element, making this stir fry a great option for a balanced and filling meal.

Ingredients:

• 1 block tempeh, sliced thinly
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup snap peas, trimmed
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon ketchup
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch (optional, for thicker sauce)
• 1 tablespoon sesame oil
• 2 tablespoons chopped cilantro (for garnish)

Instructions:

1. Slice the tempeh into thin strips or cubes and steam for 5 minutes to soften.
2. Heat olive oil in a large skillet over medium heat. Add the tempeh and cook until golden brown on both sides, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add garlic and ginger. Sauté for 1 minute until fragrant.
4. Add the red and yellow bell peppers, snap peas, and onion to the skillet. Stir fry for about 5 minutes, or until the vegetables are tender-crisp.
5. In a bowl, whisk together soy sauce, rice vinegar, maple syrup, ketchup, and cornstarch (if using). Pour the sauce into the skillet and stir to coat the vegetables.
6. Add the cooked tempeh back into the pan and toss everything together, allowing the sauce to thicken slightly.
7. Drizzle with sesame oil and garnish with chopped cilantro before serving.

The Sweet & Sour Tempeh Vegan Stir Fry is a perfect Sunday dish, with its balance of savory, sweet, and sour notes. The tempeh absorbs the sauce beautifully, creating a rich, satisfying texture that contrasts with the crisp veggies. This stir fry is a great way to incorporate plant-based protein into your meal while enjoying a flavorful dish. Pair it with steamed rice or quinoa for a complete, wholesome meal that everyone will love.

Garlic and Basil Mushroom Vegan Stir Fry

If you’re a fan of mushrooms, this Garlic and Basil Mushroom Vegan Stir Fry is an absolute must-try! It’s simple yet full of rich flavors. The mushrooms, cooked to perfection with garlic, basil, and soy sauce, create a savory base that’s comforting and hearty. The dish is finished off with a hint of sesame oil, which elevates the natural umami flavor of the mushrooms. This stir fry is quick to make and ideal for a cozy Sunday meal.

Ingredients:

• 3 cups mushrooms (shiitake, button, or a mix), sliced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they begin to soften and brown.
2. Add the minced garlic to the pan and sauté for another 1-2 minutes until fragrant.
3. Stir in the soy sauce, sesame oil, rice vinegar, and red pepper flakes. Continue cooking for 2 more minutes, letting the sauce absorb into the mushrooms.
4. Remove from heat and stir in the fresh basil leaves.
5. Garnish with green onions and sesame seeds before serving.

The Garlic and Basil Mushroom Vegan Stir Fry is a quick, easy, and full-flavored dish that’s perfect for a busy Sunday. The mushrooms provide a meaty texture, while the garlic and basil create a delightful aromatic base that’s both comforting and flavorful. This dish is great as a main course, served with steamed rice or noodles, or as a side to accompany other plant-based dishes. It’s a great way to enjoy mushrooms in all their savory glory while keeping things simple and delicious.

Lemon and Broccoli Vegan Stir Fry

This vibrant Lemon and Broccoli Vegan Stir Fry is a light, refreshing dish that brings together the zesty brightness of lemon with the earthy crunch of broccoli. Perfect for a Sunday meal, this stir fry is quick to make and packed with nutrients. The tangy lemon sauce, enhanced with a touch of garlic and soy sauce, coats the broccoli and other vegetables in a deliciously tart and savory glaze. It’s a simple yet flavorful dish that works well on its own or paired with grains like quinoa or brown rice.

Ingredients:

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small carrot, julienned
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the broccoli, red bell pepper, and carrot. Stir fry for 4-5 minutes until the vegetables are crisp-tender.
2. Add the garlic and cook for another minute until fragrant.
3. In a small bowl, whisk together the lemon juice, lemon zest, soy sauce, rice vinegar, maple syrup, and sesame oil.
4. Pour the lemon sauce over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Garnish with sesame seeds and fresh parsley before serving.

The Lemon and Broccoli Vegan Stir Fry is a fresh and healthy option for a Sunday meal. The crisp-tender vegetables and tangy lemon sauce create a perfect harmony of flavors. It’s a light yet satisfying dish that can be paired with your favorite protein or served on its own. The lemon adds a zesty flair, making it a refreshing and delightful choice for any time of the year, and it’s an excellent way to get your greens in while keeping things simple and delicious.

Peanut Butter & Sweet Potato Vegan Stir Fry

This Peanut Butter & Sweet Potato Vegan Stir Fry combines the creamy richness of peanut butter with the natural sweetness of roasted sweet potatoes. The sweet potatoes are perfectly tender and caramelized, and they pair wonderfully with crunchy vegetables like bell peppers, snap peas, and onions. The peanut butter sauce ties everything together with a creamy texture and a hint of spice, making this stir fry a comforting and satisfying dish perfect for a hearty Sunday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1/2 cup snap peas, trimmed
• 1 small onion, sliced
• 2 cloves garlic, minced
• 3 tablespoons peanut butter
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1/2 teaspoon chili flakes (optional for heat)
• 1 tablespoon sesame oil
• 2 tablespoons chopped cilantro (for garnish)
• 1 tablespoon chopped peanuts (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the sweet potatoes are roasting, heat sesame oil in a large skillet over medium heat. Add the bell pepper, snap peas, and onion. Stir fry for 4-5 minutes, or until tender-crisp.
3. Add the garlic and cook for 1 more minute until fragrant.
4. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, and chili flakes (if using).
5. Once the sweet potatoes are done roasting, add them to the skillet with the vegetables. Pour the peanut butter sauce over everything and toss to coat evenly. Cook for an additional 2-3 minutes to heat through.
6. Garnish with chopped cilantro and peanuts before serving.

The Peanut Butter & Sweet Potato Vegan Stir Fry is a soul-satisfying dish that blends savory, sweet, and creamy flavors in the best way possible. The roasted sweet potatoes add a hearty sweetness that pairs beautifully with the crunchy vegetables and rich peanut sauce. This dish is a great option for a filling and flavorful Sunday dinner, and it also works wonderfully as a meal prep option. It’s a great way to enjoy the comforting, creamy taste of peanut butter in a savory stir fry that will leave everyone coming back for more.

Sesame Ginger Cabbage Vegan Stir Fry

The Sesame Ginger Cabbage Vegan Stir Fry is a light yet flavorful dish that brings together the earthy taste of cabbage with the warm, aromatic notes of sesame and ginger. The cabbage softens beautifully in the stir fry, absorbing the sesame oil and ginger, while the addition of soy sauce and rice vinegar adds depth and umami. It’s a quick and easy dish that’s perfect for a refreshing Sunday meal that doesn’t compromise on flavor.

Ingredients:

• 4 cups shredded cabbage
• 1 tablespoon sesame oil
• 1/2 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for 3-4 minutes until softened.
2. Add the garlic and grated ginger, cooking for 1 more minute until fragrant.
3. Add the shredded cabbage to the skillet, stirring frequently for 5-7 minutes, until the cabbage is tender but still has some crunch.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and crushed red pepper flakes (if using).
5. Pour the sauce over the cabbage mixture and toss to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
6. Garnish with sesame seeds and green onions before serving.

The Sesame Ginger Cabbage Vegan Stir Fry is an easy-to-make, flavor-packed dish that’s perfect for a healthy Sunday meal. The combination of sesame and ginger creates a warm, comforting sauce that brings out the natural sweetness of the cabbage. It’s a light yet satisfying dish that can be served with rice, noodles, or as a side to a larger meal. This stir fry is not only simple to prepare but also versatile, making it a go-to recipe for busy weeknights or relaxed Sunday dinners.

Spicy Tofu and Veggie Vegan Stir Fry

This Spicy Tofu and Veggie Vegan Stir Fry is a flavorful and satisfying dish that packs a punch of heat while remaining balanced with fresh vegetables and protein-rich tofu. The tofu is crispy on the outside and soft on the inside, marinated in a spicy soy sauce mixture that infuses it with bold flavors. The stir-fry comes together with bell peppers, carrots, and snow peas, all coated in a spicy, savory sauce with a hint of sweetness. Perfect for those who love a bit of spice in their meals, this stir fry is a wholesome, protein-packed option for a Sunday dinner.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1/2 cup snow peas, trimmed
• 1 medium carrot, julienned
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sriracha sauce (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 8-10 minutes, turning occasionally until crispy on all sides. Remove tofu from the skillet and set aside.
2. In the same skillet, add the bell pepper, snow peas, and carrot. Stir fry for 4-5 minutes, until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sriracha, garlic, and ginger.
4. Return the crispy tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat everything in the sauce. Let cook for another 2-3 minutes, allowing the flavors to meld.
5. Drizzle with sesame oil and garnish with sesame seeds and cilantro before serving.

The Spicy Tofu and Veggie Vegan Stir Fry is a vibrant, protein-packed dish that combines the perfect balance of spice, sweetness, and savory flavors. The crispy tofu and crunchy vegetables make for a satisfying meal, while the spicy sauce adds a nice kick. This stir fry is not only packed with flavor but also a great way to get a variety of vegetables into your meal. It’s a versatile dish that can be served over rice or noodles for a filling and delicious Sunday dinner.

Mango and Avocado Vegan Stir Fry

The Mango and Avocado Vegan Stir Fry is a unique and fresh twist on the classic stir fry. The sweetness of ripe mangoes combined with the creamy texture of avocado creates a rich and vibrant flavor profile. The stir fry features sautéed bell peppers, zucchini, and onions, creating a balance of textures that pair beautifully with the fruity dressing. This dish is light yet fulfilling, offering a tropical and refreshing flavor perfect for a light Sunday meal. It’s a wonderful combination of savory, sweet, and creamy all in one.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, cubed
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon sesame oil
• 1 tablespoon chopped cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the red bell pepper, zucchini, and onion. Stir fry for 4-5 minutes until the vegetables are tender-crisp.
2. Add the garlic and cook for another 1-2 minutes until fragrant.
3. In a small bowl, whisk together the soy sauce, lime juice, maple syrup, and chili flakes (if using).
4. Pour the sauce over the cooked vegetables and toss well to coat. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Gently stir in the diced mango and avocado. Drizzle with sesame oil and toss everything together carefully to avoid mashing the avocado.
6. Garnish with chopped cilantro before serving.

The Mango and Avocado Vegan Stir Fry is a vibrant, tropical dish that is as refreshing as it is delicious. The natural sweetness of the mango pairs perfectly with the creamy avocado and savory stir-fried vegetables, creating a balanced and satisfying meal. This dish is perfect for a Sunday lunch or light dinner, offering both a fresh flavor and a comforting texture. It’s a great way to enjoy the flavors of the tropics while keeping your meal light, healthy, and full of vibrant, colorful ingredients.

Cashew and Spinach Vegan Stir Fry

The Cashew and Spinach Vegan Stir Fry is a rich and satisfying dish that pairs the creaminess of cashews with the mild bitterness of spinach. The combination of crunchy cashews and tender spinach creates a delightful texture contrast, while the savory sauce infuses each bite with a depth of flavor. This dish is a wonderful way to enjoy leafy greens, with the addition of garlic, ginger, and soy sauce bringing everything together. Perfect for a Sunday meal, this stir fry is both healthy and indulgent, offering a fulfilling meal that’s packed with nutrients.

Ingredients:

• 2 cups fresh spinach, washed and roughly chopped
• 1/2 cup raw cashews
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon sesame oil
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the raw cashews and stir-fry for 3-4 minutes, until they are golden brown and fragrant. Remove cashews from the skillet and set aside.
2. In the same skillet, add the onion and cook for 3-4 minutes, until softened.
3. Add the garlic and grated ginger, cooking for another minute until fragrant.
4. Add the spinach to the skillet and cook for 2-3 minutes until wilted.
5. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil.
6. Pour the sauce over the spinach and stir to coat. Add the cashews back to the skillet and toss everything together. Cook for another 1-2 minutes to heat through.
7. Garnish with sesame seeds and green onions before serving.

The Cashew and Spinach Vegan Stir Fry is a simple yet incredibly satisfying dish. The crunch of cashews adds texture to the wilted spinach, while the savory sauce enhances the flavors of both. This stir fry is not only quick and easy to make but also packed with nutrients, making it an excellent choice for a healthy Sunday meal. The balance of flavors and textures in this dish ensures that it will quickly become a favorite for any vegan stir fry enthusiast.

Peanut and Veggie Vegan Stir Fry

The Peanut and Veggie Vegan Stir Fry is a flavorful and creamy dish that combines a variety of fresh vegetables with a rich peanut sauce. The sauce is made from creamy peanut butter, soy sauce, and a touch of sweetness from maple syrup, creating a perfect balance of savory, salty, and sweet. The stir fry features colorful bell peppers, carrots, and broccoli, making it a nutrient-packed dish. The addition of peanuts adds a satisfying crunch, making this stir fry a perfect meal for a quick, healthy, and delicious Sunday dinner.

Ingredients:

• 1/4 cup peanut butter (smooth or crunchy)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sriracha sauce (optional for heat)
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 small onion, sliced
• 1/4 cup roasted peanuts, chopped
• Fresh cilantro for garnish (optional)

Instructions:

1. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sriracha (if using), and sesame oil. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the bell peppers, broccoli, carrot, and onion. Stir fry for 5-6 minutes, or until the vegetables are tender-crisp.
3. Add the peanut sauce to the skillet and toss to coat the vegetables. Cook for another 2-3 minutes until the sauce has thickened slightly and everything is heated through.
4. Sprinkle chopped peanuts over the stir fry and garnish with fresh cilantro before serving.

The Peanut and Veggie Vegan Stir Fry is a satisfying and delicious dish that combines a rich, creamy peanut sauce with fresh vegetables and a crunchy peanut topping. This dish is both savory and sweet, with layers of flavor that make it irresistible. It’s a great option for a Sunday dinner when you want something easy yet full of flavor. This stir fry is sure to please vegans and non-vegans alike, and can be paired with rice or noodles to make a complete meal.

Sweet and Sour Vegan Stir Fry

The Sweet and Sour Vegan Stir Fry is a tangy, flavorful dish that perfectly balances the sweetness of pineapple with the sourness of rice vinegar and lime. The stir fry includes a variety of fresh vegetables such as bell peppers, onions, and snap peas, all cooked to tender-crisp perfection. The homemade sweet and sour sauce is made with natural ingredients like maple syrup, tamari, and pineapple juice, making it a healthier version of the classic take-out dish. This vibrant stir fry is a delicious and refreshing way to enjoy vegetables on a Sunday evening.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 cup snap peas, trimmed
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup pineapple juice
• 2 tablespoons tamari or soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons maple syrup
• Juice of 1 lime
• 1 teaspoon cornstarch (optional, for thickening)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the bell peppers, onion, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
2. Add the pineapple chunks, garlic, and ginger. Cook for another 2-3 minutes, stirring frequently.
3. In a small bowl, whisk together the pineapple juice, tamari, rice vinegar, maple syrup, lime juice, and cornstarch (if using).
4. Pour the sauce into the skillet and stir to combine. Cook for another 2-3 minutes until the sauce thickens and the vegetables are coated.
5. Garnish with fresh cilantro before serving.

The Sweet and Sour Vegan Stir Fry is a refreshing and flavorful dish with the perfect balance of tangy and sweet. The combination of fresh vegetables, juicy pineapple, and the homemade sauce creates a vibrant stir fry that is both satisfying and light. This dish is a great way to enjoy a healthy, plant-based meal that is bursting with flavor. It’s perfect for a Sunday meal when you want something quick, easy, and delicious that the whole family will love.

Lemon-Ginger Tempeh Vegan Stir Fry

The Lemon-Ginger Tempeh Vegan Stir Fry is a bright and zesty dish that combines the earthy flavor of tempeh with the fresh, tangy taste of lemon and the warmth of ginger. The tempeh is marinated in a flavorful mixture of lemon juice, tamari, and ginger, then stir-fried with vegetables such as broccoli, carrots, and bell peppers. This stir fry is packed with protein from the tempeh, and the vibrant sauce adds a refreshing, citrusy kick. It’s a perfect meal to enjoy on a Sunday, offering a healthy, flavorful option for your week ahead.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 cup tamari or soy sauce
• Juice and zest of 1 lemon
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (optional for garnish)

Instructions:

1. In a shallow bowl, combine the tamari, lemon juice, lemon zest, ginger, garlic, and maple syrup. Add the tempeh slices and let marinate for at least 15-20 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated tempeh and stir-fry for 5-6 minutes until golden brown and crispy on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the red bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
4. Return the tempeh to the skillet and pour in the remaining marinade. Stir to coat and cook for another 2-3 minutes to heat everything through.
5. Drizzle with sesame oil and sprinkle with sesame seeds before serving.

The Lemon-Ginger Tempeh Vegan Stir Fry is a refreshing and flavorful dish that brings a burst of citrus and spice to your meal. The tempeh is packed with protein, while the vegetables add crunch and color. The combination of lemon and ginger creates a fresh, zesty sauce that enhances the natural flavors of the tempeh and veggies. This stir fry is not only healthy but also incredibly tasty, making it a perfect dish to enjoy on a Sunday evening for a satisfying and light meal.

Spicy Thai Peanut Tofu Stir Fry

The Spicy Thai Peanut Tofu Stir Fry is a bold and flavorful dish that blends crispy tofu with a creamy, spicy peanut sauce, creating a mouthwatering combination. The stir fry includes a variety of fresh vegetables like bell peppers, snow peas, and carrots, all perfectly cooked to retain their crunch. The rich peanut sauce, made with peanut butter, lime juice, soy sauce, and a touch of sriracha, offers a spicy, tangy kick that enhances the flavor of the stir-fry. This dish is perfect for a Sunday dinner when you want something hearty, comforting, and a little spicy.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tablespoons sesame oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snow peas, trimmed
• 1/4 cup peanut butter (creamy or chunky)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1-2 teaspoons sriracha sauce (adjust to heat preference)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup chopped peanuts (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Slice the tofu into cubes and heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 6-7 minutes, turning occasionally until all sides are crispy and golden. Remove tofu from the skillet and set aside.
2. In the same skillet, add the bell pepper, carrot, and snow peas. Stir fry for 4-5 minutes until vegetables are just tender yet crisp.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, garlic, and ginger to make the peanut sauce.
4. Return the cooked tofu to the skillet and pour the peanut sauce over the tofu and vegetables. Toss well to coat everything evenly in the sauce.
5. Garnish with chopped peanuts and fresh cilantro before serving.

The Spicy Thai Peanut Tofu Stir Fry is a tantalizing dish that offers a wonderful balance of creamy, spicy, and savory flavors. The crispy tofu soaks up the flavorful peanut sauce, while the fresh vegetables add a satisfying crunch and vibrant color. This dish is perfect for anyone looking for a plant-based meal with bold flavors and a bit of heat. The combination of protein-rich tofu and nutrient-packed veggies makes this stir fry both filling and healthy, perfect for a Sunday evening meal.

Coconut Curry Vegan Stir Fry

The Coconut Curry Vegan Stir Fry is a comforting, aromatic dish that combines the rich, creamy flavors of coconut milk with the earthy taste of curry spices. It features a variety of vegetables such as zucchini, bell peppers, and mushrooms, which are sautéed until tender and coated in a fragrant coconut curry sauce. The dish is topped with fresh cilantro and served over rice or noodles, making it a perfect, satisfying meal for a cozy Sunday dinner. The mild heat from the curry spices and the creamy coconut milk come together to create a dish that’s both comforting and nourishing.

Ingredients:

• 2 tablespoons coconut oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 medium onion, sliced
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1/2 teaspoon chili flakes (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Cooked rice or noodles, for serving

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the onion, zucchini, bell pepper, and mushrooms. Sauté for 5-6 minutes until vegetables are tender and slightly browned.
2. Stir in curry powder, turmeric, cumin, coriander, and chili flakes (if using) and cook for an additional 1-2 minutes, allowing the spices to release their flavors.
3. Pour in the coconut milk, soy sauce, and maple syrup. Stir to combine and bring to a simmer. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly and coat the vegetables.
4. Serve the curry stir fry over rice or noodles and garnish with fresh cilantro.

The Coconut Curry Vegan Stir Fry is a creamy, flavorful dish that offers a comforting balance of spices and rich coconut milk. The fresh vegetables soak up the vibrant curry sauce, and the dish becomes even more delicious when served over warm rice or noodles. The combination of mild curry spices and the smooth coconut milk creates a dish that is perfect for a relaxing Sunday meal. It’s nourishing, full of flavor, and easy to prepare, making it a go-to recipe for a cozy dinner.

Garlic and Lime Veggie Stir Fry

The Garlic and Lime Veggie Stir Fry is a simple yet bursting with flavor dish that pairs garlic’s aromatic richness with the bright, zesty tang of lime. This stir fry includes a variety of fresh vegetables, including broccoli, carrots, and bell peppers, all sautéed to perfection in olive oil and infused with a bold garlic-lime sauce. The dish is light, fresh, and loaded with nutrients, making it an ideal choice for a healthy and satisfying Sunday meal. The addition of lime gives the stir fry a refreshing twist that enhances the natural sweetness of the veggies.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• Juice and zest of 2 limes
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
2. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
3. In a small bowl, whisk together lime juice, lime zest, soy sauce, maple syrup, and sesame oil. Pour the sauce over the vegetables and toss to coat evenly.
4. Cook for another 2-3 minutes, allowing the sauce to thicken and coat the veggies.
5. Garnish with fresh cilantro and serve.

The Garlic and Lime Veggie Stir Fry is a refreshing, simple dish that highlights the freshness of the vegetables and the zesty, bold flavor of lime. The garlic adds depth, while the lime juice and zest give the dish a bright, tangy kick. It’s a light yet satisfying meal that’s perfect for those who want something healthy and flavorful without too much fuss. Whether enjoyed on its own or paired with grains like rice or quinoa, this stir fry makes for a quick and delightful Sunday dinner.

Note: More recipes are coming soon!