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Walnut satay stir-fry recipe

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This speedy vegan stir-fry recipe is packed with soya beans, peppers and mushrooms for a colourful and nutritious dinner. Use walnuts and ginger to make a satay-style sauce that’s sure to satisfy both vegans and meat-eaters alike. See method

Serves 4
Takes 25 mins
514 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

75g frozen soya beans
4 nests wholewheat noodles
1 tbsp vegetable or rapeseed oil
150g baby button mushrooms, sliced
320g pack vegetable stir-fry mix
10g fresh coriander, chopped (optional)

For the sauce

75g walnut halves
15g fresh ginger, peeled and sliced
2 garlic cloves, chopped
1 tbsp maple syrup
3 tbsp reduced-salt soy sauce
2 limes, zested and juiced
½-1 red chilli, deseeded and chopped

If you haven't got any wholewheat noodles, try egg noodles instead

Each serving contains

Energy
2155kj
514kcal 26%
Fat
21g 31%
Saturates
3g 16%
Sugars
12g 13%
Salt
1.3g 22%

of the reference intake
Carbohydrate 56.5g Protein 18.1g Fibre 11.8g

Method

For the sauce, put most of the walnuts in a food processor with the ginger, garlic, maple syrup, soy sauce and lime zest and juice. Blitz smooth, then add 3 tbsp water and ½ chilli. Blend again until smooth. Add more chilli to taste, if you like.
Cook the soya beans to pack instructions on the hob. Remove from the heat and transfer to a bowl using a slotted spoon, reserving the water. Add the noodles to the water and cook to pack instructions. Drain and set aside.
Meanwhile, heat a wok or frying pan over a medium heat and toast the reserved walnuts for 2-3 mins, tossing often to ensure they don’t burn. Tip onto a plate. Add the oil to the pan and fry the mushrooms and stir-fry veg for 2-3 mins until beginning to soften, then add the drained noodles and beans.
Toss to warm everything through, then add the sauce and toss again to coat, adding a splash of water, if needed, to loosen. Divide among plates, then crumble over the toasted walnuts and scatter with coriander, if you like.

See more Vegan recipes