Thai Vegan Stir Fry Recipe


  • Vegetable oil spray
  • 220g vegan mince
  • 2 garlic cloves, roughly chopped
  • 1 red chilli, finely chopped
  • 3cm piece ginger, peeled and finely chopped
  • 4 spring onions, roughly chopped
  • 160g green beans, cut into 2cm lengths
  • 1 tbsp teriyaki sauce
  • 1 lime, zested and juiced
  • 1 tbsp roughly chopped coriander
  • 1 tbsp roughly chopped basil
  • 1 x 250g microwavable brown basmati rice


Calories columnFat columnSaturates columnSugars columnSalt column
329 per serving
16% %GDA
4g per serving
6% %GDA
1g per serving
5% %GDA
6g per serving
7% %GDA
1.10g per serving
18% %GDA


  1. Heat a wok until hot. Spray the vegetable oil then add the mince and stir fry for 1-2 minutes until just beginning to get crispy.

  2. Add the garlic, chilli, ginger and spring onions and fry for 2 minutes, then add the green beans and 150ml water.

  3. Stir well then cover with a lid and cook for another 3 minutes until the mince is hot through and the beans tender.

  4. Heat the rice according to packet instructions.

  5. Add the teriyaki sauce, lime zest and juice and half the coriander and basil to the mince and stir once more.

  6. Serve the rice with the chilli bean mince alongside, topped with the last of the coriander and basil.