Peanut & Edamame Stir-Fry {Vegan}

peanut & edamame vegan stir-fry

Peanut & Edamame Stir-Fry {Vegan}

Looking for a speedy way to use up leftover veggies and hit all your food groups? Look no further than this, Vegan Peanut & Edamame Stir-Fry! I absolutely love meals that offer flexibility to use whatever you have on hand.

Whether you are stocking your kitchen like a dietitian, or following my guide to doing a freezer inventory, be sure to stock up on basic necessities. For example, I always have edamame (either shelled or in pods) in my freezer. These tasty beans have an impressive 12 grams of protein and 8 grams of fibre, in just ½ cup serving! Read more about the impressive nutrition profile for edamame here.


Serves: 3-4

Prep time: 10-15 minutes

Cook time: 30-40 minutes



1 cup of brown rice

2 tbsp olive oil

1 clove of garlic, minced

1 bell pepper, sliced

1 cup large mushrooms, sliced

1 cup edamame, shelled


Stir-Fry Sauce:

¼ cup soya sauce, low sodium

2 tbsp peanut butter

1 clove garlic, minced

1-2 tbsp fresh lime juice

Heat Lovers: Add red pepper flakes or 1 tbsp sriracha


Optional Garnish: Parsley and sprinkled sunflower seeds or crushed peanuts



  1. Cook brown rice according to package instructions. This can be done in advance if you prefer.
  2. In an extra large fry pan, heat olive oil over medium heat. Add garlic and peppers. Sauté for a minute or two until slightly softened.
  3. Add mushrooms to the fry pan. Add additional oil if needed and pinch of salt to pull out the flavours.
  4. When veggies are softened, add edamame and toss to coat with oil for a minute or two.
  5. Combine ingredients in your sauce and pour into the veggies.
  6. Top Stir-Fry veggies on a bed of brown rice or bulgur or quinoa.


Garnish with parsley, nuts or seeds and lime wedge!


How do you enjoy making Stir-Fry’s? Any favourite ingredients?