This quick, easy vegan brown rice lentil stir fry will become your go-to weeknight dinner! Lentils and rice meet shredded cabbage, carrots, and broccoli in a nutritious plant-based meal. Make the stir fry complete with a versatile and delicious peanut butter sauce.
Back when I was doing the SNAP challenge earlier this semester, one of my readers expressed surprise that a jar of peanut butter hadn’t made it onto my list of allotted purchases for the week. I simply hadn’t thought about it–you do a lot of picking and choosing on the challenge–because I’d been too focused on incorporating other foods into the budget. When my reader mentioned that one of her favorite, inexpensive dinners was a rice and lentil stir fry with peanut butter sauce, though, I made a mental note. It sounded tasty, healthy and fast in addition to being budget-friendly.
Nearly a month and a half later, I’ve made my own version of a quick, easy brown rice lentil stir fry with peanut butter sauce. I can already tell that this dish is going to make it onto the shortlist of recipes–which at the moment includes savory oats, curried chickpeas, and various bowl meals–of super fast recipes that I rely on during busy times.
In truth, the stir-fry is a humble one–just veggies, legumes, a grain, and a splash of tamari, vinegar, and ginger for flavor–but the salty, sweet peanut butter sauce is what makes it shine. You can stir the sauce into the dish as it warms in the skillet, or you can serve it alongside the stir fry and spoon it on top of the veggies and rice to your heart’s content.
Now that I’ve made the sauce, there’s a good chance I’ll be serving it in and on just about everything, from chopped salads to simple grain bowls. If I had the time or inclination to make spring rolls right now–which I don’t, but let’s pretend–the sauce would be ideal for dipping. You can fold it into any stir fry dish or use it as a marinade for tofu or tempeh. And I’m also imagining that it would be a killer dipping sauce for baked sweet potato wedges. Yum!
But to start with, try using it as a flavor base for this easy vegan supper.
This is one of those dishes that’s more than the sum of its parts. Taken individually, all of the components are so simple, but somehow when they come together the result is really great. Even Steven, who has expressed a strong dislike of stir fry in the past, admitted that if it always tasted like this dish, he’d never mind eating it.
So, it’s worth a try. Especially if you find yourself struggling to get something on the table quickly these days. I hope you’ll find it as easy and satisfying as we did.
I had every intention of getting a menu plan Monday post up yesterday, but it just wasn’t in the cards. I’m hoping to settle back into a clearer plan next week, but for the rest of this week, I’m just winging it (and looking forward to celebrating Passover with friends and family this coming weekend). In the meantime, I have another super simple recipe planned for Thursday–another bowl!–and I hope to see you then 🙂