Korean-Style Vegan Stir-Fry

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In large skillet, heat vegetable oil over medium heat. Add plant-based ground protein and cook, breaking up with wooden spoon, until starting to brown, about 5 minutes.

Add garlic, white parts of green onions and ginger to skillet; cook for 30 seconds. Add tamari, sugar, mirin, sesame oil and 1 tbsp water. Bring to boil, reduce heat to medium-low and simmer, stirring occasionally, about 2 minutes. Add snow peas and continue cooking, stirring often, about 5 minutes. Sprinkle with green parts of green onions, and sesame seeds, and red pepper powder, if desired.


Did You Know?

This recipe is inspired by bulgogi, a Korean specialty made with beef marinated in soy sauce, sugar, sesame oil, garlic and ginger. Ours is a vegan version, with the meat swapped out for plant-based protein. It’s delicious served with rice!

Nutritional facts PER SERVING: about

  • Iron 5.8 mg
  • Fibre 6 g
  • Sodium 1000 mg
  • Sugars 11 g
  • Protein 17 g
  • Calories 210
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 22 g
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Lunch & Dinner

Korean-Style Vegan Stir-Fry