Vegan Thai Stir-Fry

Vegan Thai Stir-Fry

Our Thai Stir-Fried Greens and Turkey recipe is a house favorite, so in our ongoing effort to eat more vegetables, we’ve adapted the original to create our equally delicious Vegan Thai Stir-Fry. In this version, we are using Beyond Beef Plant-Based Ground and a mix of baby spinach and baby kale since they are readily available year-round. If you have the option of picking up stir-fry greens from seasonal farmers markets, we highly recommend it.

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Vegan Thai Stir-Fry

Vegan Thai Stir-Fry

Vegan Thai Stir-Fry

  • Total Time: 20 minutes
  • Yield: Serves 6


  • 1 pound Beyond Beef Plant-Based Ground
  • 3 large garlic cloves, minced
  • 1 medium yellow onion cut into thin half-moons (try to keep the slices intact)
  • 1 red bell pepper cut into thin strips, from top to bottom
  • 1 lime, juiced
  • 1 green onion, thinly sliced and reserved for garnish
  • 3 packed cups baby spinach*
  • 3 packed cups baby kale*
  • 1/4 cup coconut aminos
  • 1 tbsp Lakanto Golden Sweetener
  • 1 tbsp avocado oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds, reserved for garnish
  • 1 tsp chili garlic sauce
  • 1 tsp dried sweet or Thai basil, or 1 tbsp fresh minced
  • 1/8 tsp ground black pepper
  • Optional: Lime wedges and steamed cauliflower rice for serving


  1. In a large measuring cup, thoroughly combine lime juice, garlic, chili garlic sauce, coconut aminos, basil, sesame oil, and Lakanto and set aside. 
  2. Prep all vegetables, reserve the green onion separately, add the bell pepper and greens to a large bowl and set aside.
  3. Heat a large sauté pan with a lid over high heat. Add avocado oil and onions in a single layer, sear one side for up to a minute, then flip and sear the other side. Remove seared onions from pan and set aside.
  4. Reduce heat to medium-high, add the Beyond Ground and quickly break apart into an even layer. Season with ground black pepper and cook one minute. Flip and cook for one more minute.
  5. Add the sauce mixture to the Beyond Ground and toss to distribute evenly. Reduce heat to medium and continue cooking for two more minutes, stirring frequently. 
  6. Remove from heat, quickly add onions, greens, and peppers to the pan (layer on top of the Beyond Ground), cover and let sit for one minute. Yes, this looks like a ridiculous amount of greens, but they will wilt down significantly, and continue to wilt while the ingredients are hot.
  7. Toss one more time and serve immediately, garnished with green onion slices and sesame seeds. Serve with steamed cauliflower rice and lime wedges, if desired.


*Must use baby greens to ensure quick and similar wilt times. We used a combination of baby kale and baby spinach for texture. However, you can use either one, or baby stir-fry greens. We also keep the peppers crunchy, cooking them just enough to warm through.

Refrigerate leftovers in a glass airtight container up to three days.

Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 271, Fat: 17.5g, Saturated Fat: 5.5g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 2.7g, Cholesterol: 0mg, Sodium: 442mg, Potassium: 541mg, Carbohydrates: 14.1g total/10.4g net, Fiber: 3.7g, Sugar: 4.5g, Protein: 15.7g, Vitamin A: 216%, Vitamin C: 111%, Calcium: 15.9%, Iron: 20% (based on 2,000 calorie diet). 

Nutrition Estimate Per Serving (1/6 RECIPE PLUS CAULIFLOWER RICE) – Calories: 285, Fat: 17.5g, Saturated Fat: 5.5g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 2.7g, Cholesterol: 0mg, Sodium: 489mg, Potassium: 621mg, Carbohydrates: 16.1g total/11.1g net, Fiber: 5g, Sugar: 5.2g, Protein: 16.4g, Vitamin A: 216%, Vitamin C: 111%, Calcium: 17.3%, Iron: 21% (based on 2,000 calorie diet). Includes one 12-ounce bag of plain, steamed cauliflower rice.

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 10
  • Category: Entrée, Main Course
  • Method: Stove Top
  • Cuisine: Thai-Inspired, Plant-Based
  • Diet: Vegan



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