Flavorful Vegan Spicy Eggplant Stir-Fry

/ Vegan Recipes / By

Looking for a vibrant and satisfying dish that highlights the richness of eggplant? This Vegan Spicy Eggplant Stir-Fry is not only a feast for the eyes but also a burst of flavors that will tantalize your taste buds. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is perfect for anyone seeking a delicious meal.

This vegan recipe brings together tender eggplant, crisp vegetables, and a kick of spice that elevates the dish to new heights. It’s quick to prepare, making it an ideal option for weeknight dinners when you’re short on time but still want something extraordinary.

Prepare to be amazed at how simple ingredients can create such a delightful and spicy experience! With a perfect balance of savory, sweet, and spicy, this stir-fry will leave you wanting more.

Delicious Vegan Spicy Eggplant Stir-Fry Recipe

A colorful vegan stir-fry featuring eggplant and bell peppers in a spicy sauce, garnished with cilantro, served over rice.

This Vegan Spicy Eggplant Stir-Fry is a mouthwatering dish featuring succulent eggplant, colorful bell peppers, and aromatic garlic, all tossed in a zesty sauce that packs a punch. It’s not just a meal; it’s an explosion of flavor in every bite!

Ingredients

  • 2 medium eggplants, cubed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sriracha or chili paste (adjust to taste)
  • 1 tablespoon olive oil or sesame oil
  • 1 tablespoon sugar or maple syrup
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • Fresh cilantro or green onions for garnish
  • Cooked rice or quinoa for serving

Instructions

  1. Prepare the Vegetables: Cube the eggplants and slice the bell peppers. Mince the garlic.
  2. Cook the Eggplant: In a large skillet or wok, heat the oil over medium-high heat. Add the cubed eggplant and cook until tender and browned, about 5-7 minutes.
  3. Add the Aromatics: Stir in the minced garlic and cook for another minute until fragrant.
  4. Combine the Sauce: In a small bowl, mix the soy sauce, sriracha, sugar, and cornstarch mixture. Pour this sauce over the cooked eggplant and vegetables, stirring well to coat.
  5. Finish Cooking: Continue to cook for another 2-3 minutes until the sauce thickens and everything is heated through.
  6. Serve: Remove from heat and garnish with fresh cilantro or green onions. Serve hot over rice or quinoa.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes

Nutrition Information

  • Servings: 4
  • Calories: 180 kcal
  • Fat: 8g
  • Protein: 4g
  • Carbohydrates: 25g