Savory Plant-Based Shrimp Stir-Fry

Indulge in a savory and satisfying Plant-Based Shrimp Stir-Fry, loaded with colorful vegetables and a rich, savory sauce. This vegan stir-fry recipe is perfect for a quick and healthy dinner, combining the texture of plant-based shrimp with a flavorful mix of bell peppers, zucchini, and snap peas.

Whether you're craving a stir-fry with plant-based seafood or exploring new vegan dinner ideas, this dish is packed with nutrients and bursting with flavor.

Ingredients:

• 8 oz plant-based shrimp
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp chili flakes (optional for heat)
• Cooked rice or noodles, for serving
• Sesame seeds and chopped green onions, for garnish

Instructions:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, and grated ginger. Set aside.
2. Cook the Vegetables: Heat sesame oil in a large pan or wok over medium-high heat. Add the onion and garlic, and sauté until fragrant, about 2 minutes. Add the bell peppers, zucchini, and snap peas. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. Add the Plant-Based Shrimp: Add the plant-based shrimp to the pan and stir-fry for another 3-4 minutes until heated through. If using chili flakes, add them now for a bit of spice.
4. Combine Everything: Pour the sauce over the stir-fry and toss to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
5. Serve: Serve the stir-fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions.