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Veg & Peanut No Stir StirFry

I was given a new recipe book (always inspirational!!) the other day....I ended up adapting one of the recipes to make it vegan, so I'm sharing that idea with you here. The original recipe uses beef, and I've referenced that on my website just follow the link for Beef No Stir Stir Fry. But this one is #VeganAwesome because it looks and taste like a stir fry, but there's no stirring! You bake it in the oven! I used peppers, green beans, broccoli stems and mangetout, but you can use any vegetables really.


200g mangetout, trimmed

175g broccoli stems

1 red pepper, sliced

175g baby carrots

1 red chilli, finely grated

3 spring onions, finely sliced

2 cloves garlic, finely grated

5 cm fresh ginger, grated

1 teaspoon sea salt flakes

1 tablespoon of sunflower or sesame oil

50g spinach, roughly chopped

For the dressing:

45g crunchy peanut butter

1 tablespoon dark soy sauce

1 tablespoon lime juice

1 teaspoon of chilli powder

1 tablespoon of water

--> Mix all of these ingredients up together to have ready to add to the vegetables

To serve:

A handful of salted peanuts

Noodles or rice


Pre-heat the oven to 200C Fan/220C/Gas 7.

Put all the vegetables (except the spinach) into a roasting tin large enough to hold all the vegetables in a single layer. Mix the grated chilli, garlic, ginger, sea salt and oil through the vegetables so that they are all nicely coated.

Roast everything for 20 minutes in the oven. (You want the vegetables to cook through until tender and char nicely.) Take out of the oven and add the spinach leaves. Return to the oven for a further 5 minutes.

Stir through the dressing ingredients, scatter over the peanuts, and serve with either cooked noodles or rice.

Inspired by: The Quick Roasting Tin by Rukmini Iyer

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