Vegan Roasted Veggie Stir Fry with Peanut Sauce

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A simple stir fry with fresh vegetable topped with a delicious peanut sauce

Prep Time 20

Cook Time 30

Servings

Calories 298kcal

8 oz bag sugar snap peas
1 large red pepper
2 large carrots peeled and diced
2 8 oz cans water chestnuts drained and rinced
1 head broccoli
1 pkg smoked tofu, firm tofu, or protein of choice I like urban accents Korean BBQ plant based meat
1 tbsp arrowroot
sesame oil spray
a few tbsp chopped cilantro
optional: brown rice noodles and vegetable broth for serving, cashews, and cilantro

Preheat oven to 400 and chop up veggies
Line two roasting pans and put the chopped veggies (including water chestnuts) on the pans and spray sesame oil over the veggies
Dice up the tofu and make sure it is patted dry. Toss with some of the sesame oil spray and arrowroot powder in a small bowl and put on roasting pan with veggies. Make sure the pieces are spread out.
Roast veggies for about 20 minutes stirring once and then up the heat of the oven to 450 and cook and additional 5-10 minutes until they get brown and crispy. The tofu may need to cook a few additional minutes to be sure it gets brown and crispy.
While the veggies are cooking add all the ingredients for the sauce in a blender, food processor, or blender bottle and shake or pulse until smooth.
If making the noodles follow the package instructions, but instead of water cook the noodles in broth. Usually takes about 5 minutes.
Top noodles with veggies and sauce. Garnish with cilantro and/ or nuts and then ready to serve.

Nutrition facts calculated without brown rice noodles