Vegan Vegetable Stir-Fry with Brown Rice and Kimchi
A vibrant and fiber-rich stir-fry featuring an array of vegetables, protein-packed chickpeas, and tangy kimchi served over hearty brown rice.
10 min
Prep
35 min
Cook
4
Serves
380
Calories
Macros · per serving
11g protein
58g carbs
12g fat
Ingredients
For 4 servings
- 1 cup brown rice
- 2 cup water
- 2 tablespoon olive oil
- 1 onion
- 1 bell pepper
- 1 carrot
- 2 cup broccoli florets
- 1 15 oz can chickpeas
- 3 tablespoon soy sauce
- 2 clove garlic
- 1 tablespoon ginger
- 1 cup kimchi
- 2 green onion
Instructions
- 1
Rinse the brown rice under cold water. Combine rice and water in a pot, bring to a boil, then reduce to simmer. Cover and cook for 30-35 minutes until tender.
- 2
While rice is cooking, dice the onion, bell pepper, and carrot. Mince the garlic and ginger.
- 3
Heat olive oil in a large pan over medium heat. Add onion and sauté for 3 minutes until translucent.
- 4
Add bell pepper, carrot, and broccoli florets to the pan. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 5
Drain and rinse the chickpeas. Add chickpeas, garlic, and ginger to the pan. Stir-fry for another 2 minutes.
- 6
Add soy sauce and stir until vegetables are evenly coated. Cook for 1-2 more minutes, then remove from heat.
- 7
Chop the green onions. Serve stir-fry over cooked brown rice, topped with kimchi and green onions.
Cook it this week.
NeatEat plans Vegan Vegetable Stir-Fry with Brown Rice and Kimchi — and the rest of your week — around your budget, groceries included.