Veganuary is the perfect time to explore the exciting world of plant-based cooking, and nothing makes the transition more fun, or more delicious than vegan fakeaway nights. There is something undeniably comforting about a takeaway-night, but this vegan stir-fry fakeaway recipe proves that you do not need delivery to enjoy those bold, indulgent flavours you crave. what makes a great fakeaway is its ability to feel just as exciting as your favourite restaurant dish. This meal bring all the flavour and comfort of takeout, but with wholesome ingredients and wholesome savings.
Creating your on plant-based fakeaway at home is not only satisfying, it is fresher, healthier and often quicker than waiting for an order to arrive. Customise the dish to your preference. want it spicier? Add more chili. Have vegetables that needs to be used up before going bad? Toss them in. Everything goes. You control the flavours, the textures and the portion sizes. A dish built for you and your family’s needs.
Whether you are embracing a fully plant-based lifestyle, trying more vegan option as part of Veganuary, or simply want more delicious vegan dinner in your rotation, this recipe offer the perfect balance of comfort, creativity, and convenience.
Substitutes
Do you have old, sad vegetables in your fridge that you need to use. Use them up! Save more money by not having to throw away food that is on its last legs. Use them in this vegan stir-fry fakeaway recipe.
Freezable
The vegan stir-fry fakeaway can easily be frozen to make your option even faster next time you are reaching for your favourite food ordering app. A tip is to freeze your starch separate from your vegetables to increase the flexibility. You might want to use the rice noodles for a different dish or if you served it with noddles last time, you can quickly cook some rice for the next time.
Batch cooking tips
Make the sauce in a big batch, keep it in the fridge in a well sealed container to have the sauce ready for whenever you are ready to cook your next fakeaway. Faster than ordering takeaway.
Variations
For other vegan favourites to fill your Veganuary dinner menu, try my vegan couscous salad with pickled vegetables, vegan shredded teriyaki tofu, vegan peanut butter chickpea curry, vegan chickpea stroganoff with coconut milk.
Vegan stir-fry fakeaway
Ingredients
Stir-fry sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp potato starch
- 2 tbsp vinegar
- 1 tsp chili flakes
- 2 cloves of garlic
- 1 tbsp sugar
- 1 tbsp hoisin sauce
Main dish
- Oil to fry in
- 1 red bell pepper
- 200 g mushrooms
- 300 g brockoli florets and stem
- 3 tbsp water for steaming
Optional
- A handful of cashews
- Serve with rice noodles or white rice
Instructions
- Mix all the ingredients to the sauce and let it sit.
- Cook rice or rice noodles.
- Cut broccoli florets and stem, quick steam in your sauteuse with three tablespoons water and add a lid to the pot.
- Quarter mushrooms and cut bell peppers in large pieces 2cm by 2cm.
- Add oil to the sauteuse and add mushrooms.
- Cook with broccoli for about 5 minutes.
- Add the bell peppers and let cook through for 3 minutes.
- Stir the sauce to make it mix again.
- Pour the sauce over the vegetables and let cook for 2 minutes. It ill look very sticky at the start, but let it keep cooking and stirring until all vegetables are covered.
- Optional, dry roast cashes in a dry pan for a few minutes, take care so that the nuts do not burn.
- Serve with cooked rice or rice noodles and optional dry roasted cashews.