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Vegan Chickpea & Cabbage Stir-Fry: Healthy Vegetarian Dinner Recipes

Name: Vegan Chickpea & Cabbage Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 4 cups shredded green cabbage; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 red bell pepper, julienned; 2 carrots, julienned; 8 oz firm tofu, cubed (optional); 2 tablespoons olive oil or sesame oil; 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon maple syrup or agave nectar; 1 teaspoon sesame oil; 1 teaspoon grated ginger; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons water; 1 teaspoon cornstarch; 2 green onions, chopped; 1 tablespoon sesame seeds; Fresh cilantro leaves

Vegan chickpea cabbage stir-fry in a wok with colorful vegetables

Looking for a quick, healthy, and delicious vegetarian dinner that’s packed with flavor and nutrients? Our vegan chickpea and cabbage stir-fry is the perfect solution! This plant-based dish combines the satisfying texture of chickpeas with the crunch of fresh cabbage in an aromatic sauce that will have everyone asking for seconds. Whether you’re a seasoned vegan or just looking to incorporate more meatless meals into your routine, this stir-fry delivers exceptional taste without compromising on nutrition.

Stir-frying is one of the healthiest cooking methods, preserving the natural vitamins and minerals in vegetables while creating vibrant, colorful dishes. The combination of cabbage and chickpeas provides a fantastic balance of fiber, protein, and complex carbohydrates that will keep you feeling full and energized. Best of all, this recipe comes together in under 30 minutes, making it ideal for busy weeknights when you want something wholesome without spending hours in the kitchen.

Ingredients

Main Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
4 cups shredded green cabbage
1 medium onion, thinly sliced
2 cloves garlic, minced
1 red bell pepper, julienned
2 carrots, julienned
8 oz firm tofu, cubed (optional)
2 tablespoons olive oil or sesame oil

Stir-Fry Sauce:

3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
1 teaspoon sesame oil
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes (optional)
2 tablespoons water
1 teaspoon cornstarch

Garnish:

2 green onions, chopped
1 tablespoon sesame seeds
Fresh cilantro leaves

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by preparing all your vegetables. Shred the cabbage thinly, slice the onion, mince the garlic, and julienne the bell pepper and carrots. If using tofu, press it gently to remove excess moisture and cut into 1-inch cubes. Having everything prepped and ready will make the stir-frying process smooth and efficient.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and red pepper flakes. In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set both aside.

Step 3: Stir-Fry the Vegetables

Heat a large wok or skillet over medium-high heat. Add the oil and once hot, add the onions and garlic. Stir-fry for 1-2 minutes until fragrant. Add the carrots and bell pepper, and continue stir-frying for another 2-3 minutes until they begin to soften.

Step 4: Add Cabbage and Protein

Add the shredded cabbage to the wok and stir-fry for 3-4 minutes until it begins to wilt. If using tofu, add it now along with the chickpeas. Continue cooking for another 2-3 minutes, stirring frequently.

Step 5: Add Sauce and Thicken

Pour the prepared sauce over the stir-fry and mix well. Add the cornstarch slurry and continue stir-frying for 1-2 minutes until the sauce thickens and coats all the ingredients evenly.

Step 6: Serve Immediately

Remove from heat and garnish with chopped green onions, sesame seeds, and fresh cilantro. Serve hot over brown rice, quinoa, or enjoy as is.

Expert Tips for Perfect Stir-Fry

Vegetable Preparation

Cut all vegetables to similar sizes for even cooking. Harder vegetables like carrots should be cut thinner than softer ones like cabbage to ensure everything cooks uniformly.

High Heat is Key

Stir-frying requires high heat to quickly cook vegetables while maintaining their crunch and nutritional value. Make sure your pan is properly heated before adding ingredients.

Sauce Consistency

For the perfect glossy sauce that clings to the vegetables, make sure to mix the cornstarch with cold water before adding it to the hot pan. This prevents clumping.

Protein Variations

While chickpeas and tofu work beautifully, you can also add tempeh, seitan, or edamame for different protein options. For extra crunch, add cashews or peanuts at the end.

Frequently Asked Questions

Can I make this stir-fry ahead of time?

Yes! You can prep the vegetables and sauce up to 2 days in advance. Store them separately in airtight containers. The stir-fry itself is best served immediately but will keep for 2-3 days in the refrigerator.

Is this recipe gluten-free?

Use tamari instead of soy sauce to make this recipe gluten-free. Also ensure all other ingredients are certified gluten-free if needed.

Can I freeze this stir-fry?

While possible, the texture of the vegetables may change upon thawing. For best results, enjoy fresh or refrigerate for up to 3 days.

What other vegetables can I add?

Broccoli, snap peas, mushrooms, water chestnuts, and baby corn all work wonderfully in this stir-fry. Feel free to customize based on what’s in season or your personal preferences.

How can I make it spicier?

Increase the red pepper flakes, add sriracha to the sauce, or include fresh chili peppers during the cooking process for extra heat.