Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
Everybody loves a good stir fry! And if you are here, you love the vegan way of life. So, I am pleased (and honored) to bring you the vegan sweet and sour stir fry recipe.
Welcome! I’m really pleased to have you here in our little corner of the internet. We are a happy bunch of people here at vegan.io, but I’m about to get serious. Serious about food that is!
So let’s talk food. It’s a necessity for all of us to consume, digest, and consume again. Food is life. And life is wonderful, isn’t it? In the spirit of wonderful things, I try to keep my recipes easy and straight forward which in turn, makes life even more wonderful. Life, food, easy cooking = perfection. My vegan sweet and sour stir fry is all of these things and more.
Made to impress and satisfy, this dish will keep them coming back for more. Don’t like wasted food or left overs? No worries, you shouldn’t expect any of that.
To make what was once considered a meat eaters paradise, now a vegan’s delight, you will need 16 ingredients and about 30 minutes.
Of all the scrumptious ingredients we use, some stand out among the rest. Firstly, we have brown rice for our complex carbohydrates (slow burning, energy sustained type of carb), soy protein for a great source of protein and fibre, as well as carrot, onion, bell pepper, and pineapple for a host of vitamins and minerals.
And to top all of this off, we through in some soy sauce, ginger, bean sprouts, and saucy ingredients for taste, texture, and perfection.
The vegan sweet and sour stir fry is the perfect meal for lunch and/or dinner because it’s:
You can store any leftover or prepared meals in an airtight container in the fridge for up to 48 hours. Please note that it must be a well sealed container to keep the soy protein from going bad. I would however, personally recommend eat this freshly cooked for the best taste and results.
And that about sums it all up. I hope you enjoy this recipe as much I enjoyed making (and eating) it. Be sure to share your thoughts and photos if you try this recipe. We love seeing your creations!
Liked this recipe? Why not head over and check out our Cashew Nut, Pineapple, Tempeh Fried Rice for more exciting lunch and dinner options.
For the soy protein
For the rice
For the garnish
For the fruit and vegetable
For the sauce
Total servings 4
|Amount Per Serving|
|Calories 551||From Fat 65|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 1g||5.4%|
|Trans Fat 0g|
|Total Carbohydrate 101g||33.7%|
|Dietry Fiber 12g||48.1%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.86mg||43%|
|Vitamin C 141.76mg||236.3%|
|Vitamin D 0IU||0%|
|Vitamin E 1.41mg||4.7%|
|Vitamin K1 14.11µg||17.6%|
|Folic Acid 0µg|
|Pantothenic acid 2.36mg||23.6%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.