Teriyaki Chickpea and Veggie Stir Fry

Teriyaki Chickpea and Veggie Stir fry

Teriyaki Chickpea and Veggie Stir Fry

Well, this made up for my not so great things I made for Super Bowl (in my mind). This is something Josh and I both enjoy and it’s easy and quick for a tasty weeknight meal. I used the oil free teriyaki recipe I made for my noodle bowl last week and stir fried chickpeas with broccoli, carrots, baby bella mushrooms, scallions, and spinach then mixed the teriyaki in to top rice. I cooked some brown basmati rice in my new rice cooker (it’s amazing!) and it came together really quickly. You can use whatever veggies you have on hand, fresh or frozen, to make a stir fry.

                                                       Teriyaki Chickpea and Veggie Stir Fry

Serves 4

4 cups brown basmati rice, cooked

1 can garbanzo beans, drained and rinsed

2 cups broccoli florets

1 cup shredded carrots

1 1/2 cups baby bella mushrooms, sliced

2 cups baby spinach leaves

4 scallions, thinly sliced, set aside some of the green tops for servnig

                                                        Oil Free Teriyaki Sauce

1/4 cup low sodium soy sauce

1/2 cup coconut aminos

1 tsp minced ginger

1 tsp minced garlic

2 tbsp pure maple syrup

1 tbsp cornstarch

  1. Rinse and cook rice according to directions on bag.
  2. In a large wok, stir fry broccoli, mushrooms, carrots, spinach and chickpeas on medium high heat with a few tbsp of water until vegetables are tender but still have color.
  3. Mix teriyaki sauce in a large mixing cup and then add to chickpea mixture. Cook a few minutes on low until thickened.
  4. Top your bowl of rice with the stir fry and sprinkle with scallions.

Crispy Garlic Tofu and Rice Noodles

Crispy Garlic Tofu and Rice Noodles

Crispy Garlic Tofu and Rice Noodles

On a freezing Friday night after a LONG week, I just wanted a bowl of asian noodles without getting takeout. I changed up the menu a little bit because I wasn’t feeling a buddha bowl anymore, I wanted noodles. Luckily all I had (or Josh had) to do was grab some dried stir fry rice noodles and we already had everything else.

This was exactly what I had in mind! It was delicious and didn’t take long to whip it up. You can throw in whatever protein or veggies you have on hand and it’ll still be great.

Crispy Garlic Tofu and Rice Noodles

Serves 4

1 16 oz package of extra firm organic tofu

1/2  box of dried stir fry rice noodles

2 crowns of broccoli, cleaned and chopped

1 zucchini, halved and sliced

1 small onion, halved and sliced

Couple handfuls of baby spinach

2 tsp toasted sesame oil

1/2-3/4 cup of Soyaki sauce (TJ’s)

1/4 c raw cashews, toasted

pepper to taste

1 tbsp low sodium soy sauce

1 tsp garlic powder

1 tbsp corn starch

  1. First, drain and cut your tofu into small cubes and leave out to drain for about an hour. Boil water for noodles and follow directions on the box to cook. You can roast the tofu in the oven on 400* for about 20 minutes or I used my iron skillet to cook my tofu. I laid the tofu in my skillet with 1 tsp sesame oil and topped with pepper, garlic powder, and soy sauce. Let it cook until crispy on all sides.

2. Add 1 tsp sesame oil to a large skillet and add the onions and broccoli to cook for a few minutes.

3. Then add the zucchini and spinach and cook down until spinach is wilted and vegetables are tender.

4. Add the soyaki and cornstarch and cook until the sauce becomes thick and sticky and coats the veggies.

5. Add the cooked noodles, tofu, and toasted cashews. Stir to combine and eat on the sofa with chopsticks by a fire.

Gyozas with Asian Vegetable Stir Fry

Gyozas with Asian Vegetable Stir Fry

Gyozas with Asian Vegetable Stir Fry

I’ve said before how much I love the frozen gyozas from Trader Joe’s, and add the frozen Asian stir fry veggies from Trader Joe’s and you’ve got a meal in under 10 minutes! It’s so easy, yet so flavorful and delicious. I could eat dumplings every day of the week, so these are a great way to have them on hand for whenever you need a quick meal and the good news is they are only 250 calories for 5! Here’s what I did for this simple meal.

1 bag of frozen Gyozas from Trader Joe’s

1 bag of frozen asian stir fry vegetables from Trader Joe’s

1/2 bag of leftover brown rice

1/2 cup low sodium soy

1/2 tsp powdered ginger

2 tsp rice wine vinegar

1 tsp sesame oil

1 tsp olive oil

  1. Pan fry the dumplings in olive oil in a saute pan and add the frozen veggies to another saute pan with sesame oil.
  2. Once the veggies get cooked through, add the ginger, rice, and soy sauce.
  3. Once the dumplings are crispy on the bottom, add a few tbsp of water and cover to steam.
  4. Once semi transparent and water had evaporated, serve on top of veggies. On the side I mix a few tbsp of soy with 1 tsp of rice wine vinegar for the dipping sauce.


Crispy Tofu Stir Fry

Crispy Tofu Stir Fry

Crispy Tofu Stir Fry

I had NEVER even tried tofu before becoming vegan, so getting used to the texture was …interesting. The crispier the better for me, but I didn’t want to fry it because I still want to be healthy. I just got an iron skillet which would be great for this recipe, but I have been roasting it in the oven to make it have a crispy texture. I also found that if you dice and marinate it prior to cooking, it makes a big difference in flavor. This recipe is delicious!

Recipe here