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Vegan Chickpea & Cabbage Stir-Fry

A quick, healthy vegetarian dinner that combines chickpeas and cabbage in an aromatic stir-fry sauce. This plant-based dish comes together in under 30 minutes and provides excellent nutrition with fiber, protein, and complex carbohydrates.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Prepare all vegetables by shredding cabbage thinly, slicing onion, mincing garlic, and julienning bell pepper and carrots. If using tofu, press gently to remove excess moisture and cut into 1-inch cubes
  2. Make the sauce by whisking together soy sauce, rice vinegar, maple syrup, sesame oil, grated ginger, and red pepper flakes. In separate bowl, mix cornstarch with 2 tablespoons water to create slurry
  3. Heat large wok or skillet over medium-high heat. Add oil and once hot, add onions and garlic. Stir-fry for 1-2 minutes until fragrant
  4. Add carrots and bell pepper, continue stir-frying for another 2-3 minutes until they begin to soften
  5. Add shredded cabbage to wok and stir-fry for 3-4 minutes until it begins to wilt. If using tofu, add it now along with chickpeas. Continue cooking for 2-3 minutes, stirring frequently
  6. Pour prepared sauce over stir-fry and mix well. Add cornstarch slurry and continue stir-frying for 1-2 minutes until sauce thickens and coats ingredients evenly
  7. Remove from heat and garnish with chopped green onions, sesame seeds, and fresh cilantro. Serve hot over brown rice, quinoa, or enjoy as is

Notes

Cut all vegetables to similar sizes for even cooking. Use high heat for stir-frying to maintain crunch and nutritional value. Mix cornstarch with cold water before adding to prevent clumping.