• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

JennifersKitchen

  • Home
    • About Me
    • FAQ
    • Contact
  • Weight Loss Program
  • Recipes
    • All Recipes
    • Recipes by Category
  • Resources
    • All About Ingredients
    • Get Healthy
    • Kitchen Tools for Healthy Eating
    • Cooking Tips
  • Why Ad-Free?
    • Why My Site is Ad-Free
    • Donate!

Sesame Stir-Fry (Vegan and Gluten-Free with Soy-Free Option)

January 25, 2016 by JennifersKitchen 6 Comments

Vegan Stir-Fry - No Soy SauceA stir-fry, by definition, is a mixture of vegetables cut into small pieces (usually combined with tofu or meat) that’s cooked quickly in oil over high heat. To this mixture is usually added soy sauce or vinegar to season.

Since this dish isn’t sauteed over high-heat and contains no soy sauce or vinegar, maybe I should call it a vegetable saute or vegetable medley or something similar, rather than a stir-fry.

Whatever you call it, this dish is easy-to-make, super healthy, and wonderfully delicious. It’s great over rice, but I like it on its own as well.

Vegan Stir-Fry - No Soy Sauce

This website is brought to you without annoying ads because we can better live healthier lives without the influence of marketing. But running a high-traffic site is expensive. How can you help? If you purchase anything through the affiliate links on my site, your cost is the same, but I receive a small commission. Thank you!

And because it’s not only gluten-free and vegan, but can also be made soy-free as well (by using chickpea tofu), it’s a great dish for when you need to make a meal for a variety of tastes/preferences/dietary needs.

Quick and Healthy Meal

I use a food processor to make this recipe because:  1.) It saves time.   2.) Um, it saves time.   With a food processor, I can get this meal on the table in less than 30 minutes.

Vegan, Gluten Free, Soy-Sauce-Free Stir-Fry

Some Notes About This Recipe

Sesame seeds – I use brown sesame seeds in this Sesame Stir-Fry mostly because I like them better in this dish, but also because they are more nutritious. You could use the white ones, but it would change the flavor slightly (and lower the nutrition content a bit).

Tahini – I know, I know. I told you I didn’t like tahini.  It’s true. I don’t like it.  Really.

In fact, I tried it again at lunch today just to make sure, and, yep, it’s gross. But it has some magical quality that makes it so you can mix it with certain other ingredients, and – poof! – it makes everything taste amazing. I dunno. Some things in this world are hard to understand.

Tofu – To all you tofu-haters: Here is your opportunity to love it.
Vegan, gluten-free, soy-sauce-free stir-fry

P.S

I’ll be teaching a weight loss class in Cadillac, MI January 3 through February 4. There will be no charge for this class. If you live in the area and would like to attend, just let me know and I’ll send you the details. This class is over. If you missed it, check out my online Weight Loss program. It gives you cool videos, loads of delicious and slimming recipes, a meal plan, support, and much, much more!

Vegan Stir-Fry

1 vote

Print

Sesame Stir-Fry (Vegan and Gluten-Free with Soy-Free Option)

Prep 18 mins

Cook 12 mins

Total 30 mins

Author All recipes on jenniferskitchen.com are property of jenniferskitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.

Yield 4 servings

Since, by definition, stir-fry is cooked at a high temperature and usually in a wok, this vegetable medley isn’t technically “stir-fry”. It is, however, a flavorful and satisfying way to get more vegetables in your diet. Tahini and lemon juice give this super healthy stir-fry a tasty twist.

Ingredients

  • 1 pound frozen extra-firm tofu, thawed (See note.)
  • 2 medium carrots, cut into thin slices or matchsticks
  • 3 cups coarsely shredded cabbage
  • 1/2 red bell pepper, sliced into thin strips
  • 2 medium sweet onions, sliced into thin strips
  • 1 cup sugar snap peas
  • 2 tablespoons olive oil
  • 1 small yellow summer squash, quartered and sliced (approx. 3/8-inch slices)
  • 3 - 4 cloves garlic, minced
  • 1 tablespoon + 1 teaspoon granulated onion
  • 1 1/4 teaspoons salt
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 3 tablespoons sesame seeds
  •  
  • 4 cups cooked brown rice

Instructions

  1. In a very large pan or skillet, sauté carrot, cabbage, pepper, onion, and peas in oil over medium-high heat for 4 minutes or until vegetables begin to brown slightly.
  2. Meanwhile, squeeze or press liquid out of tofu. You can do this with your hands or you can use a tofu press.  Cut into bite-size cubes.
  3. Add squash and tofu and continue to sauté until vegetables become tender crisp (about 4 minutes). Stir enough to prevent sticking, but not so much that the tofu falls apart.
  4. Reduce heat if vegetables brown too fast.
  5. Stir in garlic, granulated onion, and salt.
  6. Mix together lemon juice and tahini and mix into stir-fry. Remove from heat.
  7. Sprinkle with sesame seeds.
  8. Serve over brown rice or rice noodles or by itself.

Notes

1. To freeze tofu: Remove tofu from package, drain, place in plastic bag or container, and freeze for at least 24 hours.

2. To make this recipe soy-free, use chickpea tofu.

Popular Posts

Cream of Potato and Kale Soup

Cream of Potato and Kale Soup

Mexican Cauliflower

Mexican Cauliflower

Avocado Lime Cilantro Rice

Avocado Lime Cilantro Rice

Filed Under: Gluten-Free, Main dishes, Rice

Before you go …

Did you know that you can eat all this delicious food AND lose weight? You can.

No calorie counting. No portion sizes.

Join my online weight loss program today.

Healthy Weight Loss Plan


Previous Post: « Easy Mexican Cauliflower
Next Post: The Great Burrito »

Reader Interactions

Comments

  1. Susan

    January 25, 2016 at 7:07 pm

    This looks delicious. It’s at the top of my “definitely going to make this” list of foods.

    Reply
    • Jennifer's Kitchen

      January 26, 2016 at 12:17 pm

      I think you’ll really like it!

      Reply
  2. Bozena

    January 27, 2016 at 4:04 pm

    Oh thank you for this recipe. I just made it and it is delicious! I used bok choy instead of regular cabbage.

    Reply
    • Jennifer's Kitchen

      January 27, 2016 at 7:21 pm

      mmmmm! I love the idea of using bok choy in this! I’m going to try that next time.

      So happy to hear you liked it! 🙂

      Reply
  3. Sheri Morrison

    November 14, 2021 at 1:48 am

    Enjoyed this change from soy sauce based stir fry. The recipe is very versatile. I had to make some substitutions based on what I had in the house: used combo of bok choy & cabbage, combo of yellow onions and shallots. Substituted zucchini for yellow squash. Didn’t have granulated onion and the result needed more seasoning. Black pepper helped. Prep time took much longer because my food processor is broken so I had to cut all the veggies by hand. 🙁
    Will definitely make again.

    Reply
    • JennifersKitchen

      November 14, 2021 at 4:52 pm

      Those sound like delish substitutions, Sheri. So glad you enjoyed the recipe!

      Bummer about your food processor. Barely a day goes by that mine doesn’t get put to use; I might cry when it breaks. 🙂
      When you’re in the market for a new one, this page might be helpful.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Twitter Facebook Pinterest Instagram

Can I help you find something?

ad-free website

Footer

Let’s be friends!

"The foundation of that which keeps people in health is the medical missionary work of good cooking." Medical Ministry 269


Healthy Weight Loss Program
Weight Loss Program
Healthy Weight Loss Program
Recipes
Ad-Free Site
Support this Site
Affilate Program
Affilate Program

Copyright 2022, Jennifer White, All rights reserved.

All material on jenniferskitchen.com is copyrighted. You may not use any of it without written permission from the publisher (Jennifer White).

If you use anything on this website without permission, you are breaking the law and depriving the author and publisher of their rightful benefits from the many hours of work devoted to this site.

Disclaimer: The content of this website is provided for educational purposes only and is not intended to treat or cure any medical or psychological conditions or to prescribe or diagnose for any medical or psychological condition. The information contained on this website is not intended to replace a one-to-one relationship with a medical healthcare professional. Therefore, this information is not intended as medical advice, but rather a sharing of knowledge and information based on much sound research, common sense, observation, and experience. We encourage you to make your own health care decisions based on good judgment and research and when necessary seek out help from a qualified healthcare professional.

Copyright © 2022 JennifersKitchen. This site was built on the Genesis Framework using the Foodie Pro Theme