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Vegan Chickpea Rice and Veggie Stir Fry | Lemons and Basil
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4 from 1 vote

Chickpea Rice Stir Fry with Veggies | Vegan + GF

This Chickpea Rice Stir Fry with Veggies is better than take-out, both in flavor and nutrition! PLUS, it’s vegan, gluten-free, and soy-free!
Prep Time15 mins
Cook Time20 mins
Course: Dinner/Lunch, Gluten-Free, Rice, Vegan
Cuisine: Asian, Asian Inspired
Keyword: dairy-free, gluten-free, stir-fry, vegan, Vegetarian
Servings: 4 people
Calories: 315kcal
Author: Kaylee Pauley

Ingredients

RICE

  • 1 8 oz box of chickpea rice (or rice of choice)

VEGGIES

  • 1 tbsp coconut oil
  • 1/2 large sweet onion chopped
  • 2 small bell peppers chopped
  • 4-5 cups broccoli chopped
  • 1 1/2 medium zucchini chopped
  • 2 cups red cabbage chopped
  • 1/4 cup Oceans Halo No Soy, Soy-Free Sauce
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

TOPPINGS

  • fresh parsley chopped
  • sesame seeds
  • protein of choice - tofu, chicken, steak OPTIONAL

Instructions

  • Cook chickpea rice according to package directions.
  • While rice cooks, heat coconut oil in large skillet over medium heat, add onions and cook 2-3 minutes or until fragrant and they begin to become translucent.
  • Add bell peppers, broccoli, zucchini, and red cabbage to skillet and cook 3-5 minutes. Then add Oceans Halo no soy, soy-free sauce, sea salt and black pepper, stir until well combined, and cook until all veggies are soft.
  • Divide chickpea rice among 4 bowls, top with cooked veggies, garnish with sesame seeds and fresh parsley and enjoy.

Nutrition

Serving: 1g | Calories: 315kcal | Carbohydrates: 50g | Protein: 20g | Fat: 7.6g | Saturated Fat: 3g | Sodium: 930mg | Potassium: 848mg | Fiber: 12g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 427mg | Calcium: 21mg | Iron: 30mg