30-Minute Vegetable Stir-Fry with Broccoli Chickpeas and Miso Sauce

using the miso sauce in a stir fry with vegetables and brown rice

30-Minute Vegetable Stir-Fry with Broccoli Chickpeas and Miso Sauce

Veggie loaded broccoli, zucchini, mushroom and chickpea stir fry with a creamy homemade miso sauce. Ready in 30 minutes with just 10 ingredients. It's big on flavour and so satisfying! A great weeknight recipe for the family.

Course Main Course

Cuisine Asian, gluten-free, vegan

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 223kcal

Author Hannah Sunderani

Ingredients

Miso sauce:

1 cup miso sauce

Stir-fry:

2 tbsp coconut oil
8 oz cremini mushrooms (225 g)
1 zucchini chopped
1 small broccoli , cut into small florets
1 can chickpeas (14 fl oz./400ml) strained and rinsed

Serve with

cooked brown rice , or quinoa for serving

US Customary - Metric

Instructions

Melt the coconut oil in a large deep skillet on medium-high heat. Add the mushrooms first, cooking until browned and softened, about 7 minutes. Then add the zucchini and cook until softened, about 7 minutes. Finally add the broccoli florets and cook until vivid green and al-dente, about 5 minutes.
Add the chickpeas and pour the Miso Sauce into the skillet and stir everything to combine. Remove from heat and scoop the stir-fry into bowls on top of brown rice or quinoa.

Video

Notes

Enjoy stir-fry with cooked brown rice, or quinoa.

The smaller you chop the vegetables the quicker they cook. This is especially advantageous for the broccoli florets.

Recipe for homemade miso sauce is here: https://www.twospoons.ca/miso-sauce/

Nutrition information is a rough estimate for stir-fry only.

Nutrition