Flavorful broccoli stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it’s ready in about 25 minutes. The healthy takeout recipe is meat-free, gluten-free, low in fat, and very simple!
Most stir fry recipes contain either beef or chicken but not this garlic broccoli stir fry recipe. It’s a vegan version which contains healthy plant-based protein from chickpeas! Why would you love this quick and easy broccoli stir fry?
- It’s garlicky, sweet, sour, spicy, and flavorful.
- It’s a healthy weeknight dinner which is ready in about 25 minutes.
- The recipe contains only simple ingredients.
How To Make Garlic Broccoli Stir Fry?
This is a very simple weeknight dinner which only requires one skillet and a couple of ingredients.
- Sautè onion, ginger, garlic, and all spices in a pan over medium heat.
- Add broccoli and vegetable broth. Fry until the broccoli is tender but not soft.
- Meanwhile, prepare the flavorful sauce.
- Pour the sauce in the pan and add rinsed and drained chickpeas.
- Fry for a further few minutes, serve alone or with cooked rice.
You can store leftovers covered in the fridge for up to 3 days.
Broccoli Tofu Stir Fry
If you can’t eat chickpeas or want to try a variation of this recipe, why not make tofu broccoli stir fry?! It’s also easy to make and all you need in addition is firm tofu.
- No need to press it, just drain and pat dry the tofu.
- Slice it into cubes and coat with a little cornstarch.
- Fry tofu in a pan with some oil for about 10-15 minutes or until crispy from all sides.
- Remove tofu from the pan and cook the broccoli as stated in the recipe below.
Simple Ingredients
The recipe contains accessible ingredients which you might have already in your home such as:
- Fresh onion, garlic, and ginger
- Broccoli
- Canned chickpeas (or cooked from dry)
- Vegetable broth
- Soy sauce or tamari or coconut aminos
- Balsamic vinegar or rice vinegar
- Maple syrup
- Different spices
- Cornstarch
- Rice to serve
I used the following spices:
- Onion powder
- Paprika
- Smoked Paprika
- Black pepper & salt
- Pinch of cayenne pepper
You can also add ground cumin and turmeric to taste if you want. 🙂
This Garlic Broccoli Stir Fry Is:
- Vegan
- Gluten-free
- Low-Fat
- Satisfying
- Flavorful
- Sweet & sour
- Comforting
- A quick 1-pan recipe
- Easy to make with simple ingredients
- A much healthier alternative to (Chinese) takeout
- And it contains healthy plant-based protein
Should you recreate this vegetarian garlic broccoli stir fry recipe, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes and often share them in my Insta Stories!
If you love healthy stir-fry recipes, definitely also check out the following recipes which are vegan and gluten-free:
And if you love broccoli, you also shouldn’t miss the following delicious vegan broccoli recipes:
Garlic Broccoli Stir Fry
Video
Ingredients
Broccoli Stir Fry:
- 1 tablespoon oil (*see recipe notes)
- 1 onion diced
- 5 garlic cloves minced
- 1 heaped tablespoon fresh ginger minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- Black pepper & sea salt to taste
- Pinch of cayenne pepper
- 1 (450 g) medium head of broccoli cut into small florets
- ⅓ cup (80 ml) vegetable broth
- 1 (15 oz) can of chickpeas rinsed and drained
- Cooked rice of choice for serving
Sauce:
- ½ cup (120 ml) of water
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar or balsamic vinegar
- 2 tablespoons maple syrup or any other sweetener
- 1 tablespoon cornstarch
Instructions
- Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
- Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
- Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
- Pour the sauce in the pan and add chickpeas.
- Bring to a boil until the sauce simmers. Fry for a further few minutes.
- Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
- Serve alone or with cooked rice. Enjoy!
Notes
- Please note that restaurant stir fry recipes contain a lot of oil. If you aren't used to low-fat cooking, you might not like this healthier stir fry version. If you don't mind oil, feel free to add more oil to taste. 🙂
- Recipe serves 4. Nutrition facts are for one serving (without rice).
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
This is very tasty! I thinly sliced the garlic and probably had closer to 2 tbls of ginger and I threw on some unsalted peanuts when I served it. Delicious!
So happy you enjoyed it, Judith! 😊 Thinly sliced garlic and extra ginger sound like a fantastic combo, and the peanuts must have added a really nice crunch. Thanks so much for sharing your version!
Daythree snowed in and missing a few ingredients but it still turned out SO GOOD!
That’s the best kind of review honestly 😄 snowed in, improvising, and still a win. So glad it turned out so good even with a few ingredients missing. Thanks for sharing and enjoy every bite!
Simplified this recipe due to some dietary restraints, but it was so good! Date syrup in place of the maple syrup and I used frozen broccoli. Thanks for sharing 🙂
So happy to hear that. Date syrup sounds like a great swap and frozen broccoli works perfectly too. Thanks so much for sharing your version 🙂
Thanks for your recipe! Lovely picture can’t wait to make this Monday for supper!!
That’s so sweet, thank you! I hope you’ll love it as much as I do — let me know how it turns out for your Monday supper!
I did not like the maple syrup in the recipe. I would use honey next time. The maple syrup doesn’t seem to fit. It stood out and that’s all I tasted.
Can I use frozen broccoli?
Yes, that should be fine. 🙂
Sooo simply delicious.
I have I on repeat.
Thank you Ela.
Do you have any suggestions of foods to plate for nursing Moms when they get up for feeding their wee ones.
We leave plates for Santa – but forget about nursing Moms.
Is this a book idea for you???
I hope so I would love to purchase for NEW Mom showers
Thanks for your kind comment, Wilma.
Do you mean MOTN snacks? I used to eat bliss balls in the first couple of weeks of nursing my little one. 🙂
Hi, Ela! Is the vinegar absolutely necessary in this recipe?
Hi Dana, you can use lemon juice instead. 🙂
Great….thank you!
New fan favorite in our house! I made it exactly as directed and we love it!
Hey, I am so glad you love it! Thanks for your great feedback. 🙂
Good healthy recipe.
Made this this evening and we really enjoyed it. Next time I won’t add salt because the broth has plenty and I’ll double the broccoli because it shrinks enough to where I feel like I need more. Used jasmine rice which was a nice compliment.
Hey Tammy, I am glad you like the recipe. Thanks for your feedback. 🙂
So delish!! I made this for my mom and sister 🙂
I had loads of broccoli about to turn and wanted to use it up, I stumbled over this recipe and absolutely love it! thank you!
I also just wanted to ask, do you think left overs (no rice) are freezable?
I had to repost my comment as I forgot to give my 5 stars, but it’s absolutely worth 5 stars abd I recommend for sure!
Hi Ellouise, yes you can freeze leftovers. I am so glad you like the recipe. Thanks for your feedback. 🙂
I had loads of broccoli about to turn and wanted to use it up, I stumbled over this recipe and absolutely love it! thank you!
I also just wanted to ask, do you think left overs (no rice) are freezable?
I made this today and added watercress and sugar snap peas. It was delicious! Thanks for the recipe.
Thanks for your feedback, Peggy. 🙂
Made this last night, it’s a quick, easy, delicious meal! Served it over black rice. Thanks for the recipe!
Hi, I am so glad you like the recipe. Thanks for your feedback. 🙂
Great meal, nice flavours, but as a runner I need a little more so divide into 3 and serve on a bed of rice and quinoa. Really easy and quick, will follow you for more recipes 👍🏼
If you batch cooked do you think it would be suitable for freezing?
So glad you like it, Rob. Yes, freezing is possible. 🙂