Are you looking for delicious, hassle-free plant-based meals you can whip up any night of the week? You’re in the right place!
Welcome to my guide to creating an easy vegan recipe book right in your own kitchen—starting with one of my all-time favorite recipes: a hearty, flavor-packed Chickpea & Vegetable Stir Fry that’s perfect for busy weeknights, meal prep, or impressing your family and friends.
Whether you’re a seasoned vegan or just starting your plant-based journey, simplicity and taste should go hand in hand, and this recipe truly delivers both.
In this post, I’ll walk you through every step, from gathering ingredients to serving up a beautiful, nourishing bowl. You’ll discover how easy vegan cooking can be, with tips, variations, nutrition facts, and serving ideas that will make this recipe a new staple.
Plus, if you’re hungry for more, I’ll share links to other reader-favorite vegan recipes to inspire your next meal. Let’s jump in and get cooking!
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes, this stir fry is perfect for busy nights.
- Budget-Friendly: Uses accessible ingredients you probably already have in your pantry and fridge.
- Nutritious: Packed with plant protein from chickpeas, fiber from fresh veggies, and a rainbow of vitamins.
- Customizable: Swap in whatever veggies you love or have on hand.
- Meal Prep Friendly: Makes excellent leftovers for lunch the next day.
- Family Approved: Mild, savory flavors that even picky eaters enjoy.
- 100% Vegan: Completely dairy-free, egg-free, and meat-free with no compromise on taste.
If you love globally inspired flavors, check out my Veggie Quesadilla Recipe Indian Style Easy & Delicious for more quick dinner ideas!
Ingredients
Gather these simple, wholesome ingredients to get started. Feel free to mix and match your favorite veggies!
| Ingredient | Quantity | Notes |
|---|---|---|
| Canned chickpeas (drained & rinsed) | 1 (15 oz) can | Or 1.5 cups cooked chickpeas |
| Broccoli florets | 2 cups | Fresh or frozen |
| Red bell pepper | 1 medium | Sliced |
| Carrot | 1 large | Julienned or thinly sliced |
| Snow peas | 1 cup | Trimmed |
| Red onion | ½ medium | Sliced |
| Garlic cloves | 3 | Minced |
| Fresh ginger | 1 tbsp | Grated |
| Soy sauce or tamari | 3 tbsp | Use tamari for gluten-free |
| Toasted sesame oil | 1 tbsp | For flavor |
| Olive oil or neutral oil | 1 tbsp | For sautéing |
| Maple syrup | 1 tsp | Optional, for sweetness |
| Crushed red pepper flakes | ¼ tsp | Optional, for heat |
| Sesame seeds | 1 tbsp | For garnish |
| Cooked brown rice or quinoa | To serve | Optional, for a complete meal |
For a homemade bread pairing, try my Vegan Bread Maker Recipe for Soft and Delicious Loaves.
Equipment
No fancy gadgets needed—just a few kitchen basics!
- Large non-stick skillet or wok
- Cutting board & sharp knife
- Mixing bowls
- Wooden spoon or spatula
- Measuring spoons and cups
- Can opener (if using canned chickpeas)
- Grater or microplane (for ginger)
- Serving bowls (for plating)
Instructions
-
Prep all your vegetables:
Wash and slice the broccoli, bell pepper, carrot, snow peas, and red onion. Mince the garlic and grate the ginger.
Drain and rinse the chickpeas thoroughly.
-
Heat the skillet:
Add olive oil to a large non-stick skillet or wok over medium-high heat. Once shimmering, add the onion.
Sauté for 2-3 minutes until translucent.
-
Add aromatics:
Stir in the garlic and ginger. Cook for 1 minute until fragrant, stirring constantly to avoid burning.
-
Stir-fry the vegetables:
Add broccoli, bell pepper, carrot, and snow peas to the skillet. Sauté for 5-7 minutes, tossing frequently, until the veggies are crisp-tender and brightly colored.
-
Add chickpeas and sauce:
Add the chickpeas, soy sauce (or tamari), and maple syrup. Stir to coat everything evenly.
If using, add red pepper flakes now.
-
Finish with sesame oil:
Drizzle with toasted sesame oil. Stir well and cook for another 2-3 minutes, allowing flavors to meld and chickpeas to heat through.
-
Taste and adjust:
Sample a bite and adjust seasoning—add more soy sauce for saltiness, maple syrup for sweetness, or red pepper flakes for heat.
-
Serve:
Spoon the stir fry over bowls of warm brown rice or quinoa. Sprinkle generously with sesame seeds and enjoy immediately!
Tip: For extra crunch, finish with a handful of chopped roasted peanuts or cashews before serving.
Tips & Variations
- Vegetable Swaps: Substitute with whatever is in season or in your fridge—zucchini, mushrooms, snap peas, or baby corn are all excellent choices.
- Protein Boost: Stir in cubed firm tofu or tempeh with the chickpeas for even more protein and texture.
- Make It Spicy: Add sriracha or your favorite hot sauce along with the soy sauce for a fiery kick.
- Gluten-Free Option: Use tamari instead of regular soy sauce, and double-check all packaged ingredients for hidden gluten.
- Sweet & Sour Variation: Add a splash of rice vinegar and a spoonful of pineapple chunks for a tangy twist.
- Meal Prep: Double the recipe and store in airtight containers in the fridge for up to 4 days. Reheats beautifully for lunch!
“Vegan stir fries are endlessly adaptable—don’t be afraid to get creative and use what you have on hand!”
Looking for more make-ahead ideas? Don’t miss my Vegan Slow Cooker Recipe for Easy, Delicious Meals!
Nutrition Facts
This recipe is not just simple and tasty—it’s also packed with nutrition! Here’s an approximate breakdown per serving (recipe makes 3-4 servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 270 |
| Protein | 11g |
| Carbohydrates | 36g |
| Fiber | 10g |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Sugars | 7g |
| Sodium | 610mg |
| Vitamin C | 80% DV |
| Iron | 20% DV |
Note: Nutrition values will vary depending on exact ingredients and portion sizes.
Serving Suggestions
- With Rice or Quinoa: Serve your stir fry over a bowl of fluffy brown rice or protein-packed quinoa for a satisfying meal.
- In a Wrap: Spoon leftover stir fry into a homemade vegan flour tortilla for an easy lunch wrap.
- Buddha Bowl: Add a scoop of this stir fry to a bowl with greens, avocado, and pickled veggies for a colorful, nutrient-rich Buddha bowl.
- With Noodles: Toss with cooked rice noodles or soba for an Asian-inspired noodle bowl.
- Side Dish: Serve as a vibrant side alongside your favorite vegan main, such as baked tofu or barbecue jackfruit.
- Party Platter: Arrange the stir fry on a large platter with fresh herbs and lime wedges for a beautiful centerpiece at gatherings.
“This is the kind of recipe that works for any occasion—dinner, lunch, meal prep, or even a potluck!”
Conclusion
Creating your own easy vegan recipe book doesn’t have to be complicated. With simple, customizable recipes like this Chickpea & Vegetable Stir Fry, you’ll find yourself enjoying healthy, delicious, and budget-friendly meals every day.
The beauty of vegan cooking lies in its adaptability—swap in your favorite veggies, change up the spices, and make every meal your own. Before you know it, you’ll have a collection of go-to recipes that keep you inspired in the kitchen.
If you’re ready to explore even more plant-based goodness, be sure to browse my collection of Vegan Cuban Recipes: Delicious Plant-Based Island Flavor and other Veg Maharashtrian Recipes: Easy & Delicious Meals for fresh inspiration.
Thank you for joining me on this culinary adventure—happy cooking, and may your vegan recipe book always be filled with color, flavor, and joy!
📖 Recipe Card: Chickpea Spinach Curry
Description: A simple and flavorful vegan curry packed with protein and fiber. Perfect for a quick, healthy weeknight dinner.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups fresh spinach
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and cook until soft, about 3 minutes.
- Stir in garlic and curry powder, cook for 1 minute.
- Add chickpeas and diced tomatoes, stir to combine.
- Pour in coconut milk, add salt and pepper.
- Simmer for 10 minutes, stirring occasionally.
- Add spinach and cook until wilted, about 2 minutes.
- Serve hot with rice or naan.
Nutrition: Calories: 230 kcal | Protein: 8 g | Fat: 8 g | Carbs: 32 g
