Easy Gluten Free Stir Fry Veggies – No Soy!

This recipe for easy gluten free stir fry veggies is packed with flavor and ALL the vegetables. Made with a homemade stir fry sauce that is soy free, and ready in less than 30 minutes. The perfect simple recipe for busy weeknights or meal prep! Gluten Free, vegan, vegetarian, Whole30, and paleo.

The best gluten free veggie stir fry

This delicious vegetable stir fry recipe is a dream on a busy weeknight.

Not only does it come together in less than 30 minutes, but it’s also made with a ton of vegetables that can be swapped out based on what you have hanging out in the fridge.

Hellooo versatility!

If you love yummy stir fry recipes as much as we do you should definitely check out our recipes for Gluten Free Cashew Chicken Stir Fry, Loaded Rice Noodle Stir Fry, Gluten Free Mushroom Soba Noodle Stir Fry, and Ground Beef and Cabbage Whole30 Stir Fry.

Why you’ll love these easy stir fry veggies

They are:

• Easy to make
• Savory and sweet
• Satisfying
• Made in one pan
• Vegan, vegetarian, GF, paleo friendly, and Whole30 compatible
• Made without soy sauce
• Ready in less than 30 minutes
• Super delicious!

Ingredients and substitutions

One of the best parts about this veggie stir fry is that it’s totally customizable based on what vegetables you have on hand.

This makes it a great “clean out the fridge recipe”! There are a few veggies that I typically use that I’ve included in this recipe, but feel free to swap out any you don’t have or don’t like. I’ll share some substitution suggestions below.

Here’s what you need

• Avocado oil – Avocado oil, refined coconut oil, or ghee are also good options.
• Onion – I like white onion diced into large pieces for this recipe, but you could use red onion instead.
• Bell pepper – Any color of bell pepper is delicious. Our favorites are red, orange, and yellow.
• Celery – Celery adds a really nice crunch and slight sweetness to the stir fry, but feel free to omit it or substitute with water chestnuts if you prefer.
• Carrots – Thinly sliced carrots add a welcome pop of color and flavor.
• Mushrooms – Shitake or crimini mushrooms are both great options.
• Broccoli – Broccoli florets or chopped broccolini would both be delicious.
• Sugar snap peas – Sugar snap peas or snow peas are both great options.
• Garlic – Chopped fresh garlic adds some irresistible savory flavor. If you like ginger you could also add some fresh chopped ginger at the same time.
• Stir fry sauce – For this recipe I recommend using my go to all purpose stir fry sauce. It’s made with simple ingredients like coconut aminos, broth, fruit juice, rice vinegar, (optional) hot sauce, sesame oil, and arrowroot starch to thicken. It’s a delicious staple recipe when you’re looking for a sauce that’s made with no soy products.

Other delicious variations

This easy recipe can also be used as a starting point for other stir fry variations.

You could add:

Protein: Tofu, chicken, shrimp, pork, or beef.

Additional veggies: Bok choy, green beans, asparagus, cabbage, baby corn, radishes, or fennel.

Extras: Cashews, sesame seeds, peanuts, cilantro, chives, green onion, or chilis.

How to make

All you need to make this stir fry is a bunch of fresh vegetables, a large skillet or wok, and less than 30 minutes.

Here’s the step-by-step

• Prep your vegetables and stir fry sauce. Start by prepping all of your ingredients so that when it comes time to cook everything is ready to go.
• Stir fry vegetables. In a large wok or skillet heat avocado oil over medium high heat. Add diced onion, bell peppers, celery, carrots, mushrooms, broccoli, peas, and garlic and stir fry for about 2-3 minutes, until just starting to soften.
• Add stir fry sauce. Shake well and add about 1/2 – 2/3 cup stir fry sauce. Continue to sauté, stirring frequently, until stir fry sauce has thickened slightly and vegetables are crisp tender – about 2-3 minutes more.
• Garnish and serve. Top with sesame seeds if desired. Serve & enjoy!

Top tips for the perfect stir fry

• Prep all ingredients before you start cooking – Because stir fries cook so quickly, it’s really important that you prep all of your ingredients before you even turn on the stove, including the stir fry sauce.
• Cut ingredients into equal sized pieces – To make sure that the vegetables cook evenly, cut them into equal sized pieces / thickness.
• Use a large skillet or wok – Use your largest skillet or wok for the most surface area. This promotes crisp tender, slightly charred vegetables. If the pan is too small the vegetables will be overcrowded and will steam, turning overly soft and mushy.
• Make sure you pan is nice and hot – A good stir fry gets a lot of it’s flavor from a hot pan. And the veggies cook in about 5 minutes total, so you’ll want to make sure your pan is nice and hot before you start cooking.

What to serve with stir fry

There’s so many options for what you could serve with this delicious vegetable stir fry.

Here’s some ideas:

• White or brown rice
• Rice noodles
• Shirataki noodles
• GF egg noodles
• Quinoa
• Cauliflower rice (Whole30)
• Veggie noodles like zoodles (Whole30)

Storage and reheating

Storing: To store extra stir fry in the refrigerator, allow it to cool and then transfer to an air tight container. Will keep for to 3-4 days.

Reheating: It can easily be re-heated in the microwave for 1-2 minutes, or gently warmed on the stove in a skillet until heated through.

Freezing: I do not recommend freezing this stir fry. The vegetables will overly soften and lose their bite.

Love this veggie stir fry? Try these other stir fry recipes!

• Gluten Free Cashew Chicken Stir Fry
• Ground Beef and Cabbage Stir Fry
• Loaded Rice Noodle Stir Fry
• Gluten Free Mushroom Soba Noodle Stir Fry
• 30 Minute Crispy Pork Stir Fry

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

Print