Vegan, Gluten-Free Broccoli, Garlic, and Garbanzo Stir Fry Is Asia-Inspired and So Easy to Make

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Sometimes you just want to prepare a new kind of stir fry. We’ve devised one that is easy to make, super inexpensive, and utterly delicious. This meal features a simple sauce made from maple syrup, balsamic vinegar, cornstarch, and a few other ingredients that you probably already have in your kitchen cupboard. You can serve it over rice or quinoa for additional yumminess.

This vegan, gluten-free dish will take 25 minutes to make, tops. It’s so good that you might want to make it again tomorrow. And it’s packed with protein, so you’ll get the nutrition you need to keep going. Try it tonight!

Vegan, Gluten-Free Broccoli, Garlic, and Garbanzo Stir Fry


olive oil for cooking
1/2 red onion, chopped
5 garlic cloves, minced
1 tablespoon chopped fresh ginger
1 1/2 teaspoons paprika
pinch of black pepper and sea salt
sprinkle of cayenne pepper
1 head of broccoli, chopped into florets
1/3 cup vegetable broth (check label to make sure there’s no gluten)
1 15-ounce can garbanzos, drained and rinsed


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And now back to our recipe!

1/2 cup water
3 tablespoons tamari
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon cornstarch


chopped scallions
toasted sesame seeds


Heat the oil in a large frying pan and pour in the onions, garlic, ginger, and spices (including the sea salt and black pepper). Fry them at medium heat for about five minutes until the onions become translucent.

Add the vegetable broth and broccoli. Let the ingredients simmer for another 8-10 minutes until the broccoli is about half-cooked. You want it to remain somewhat al dente.

Meanwhile, prepare the sauce in a small bowl. Mix together all the sauce ingredients until they’re thoroughly combined.

Pour the sauce into the frying pan with the other ingredients. Then add the garbanzos. Simmer everything together for about five minutes. The sauce should gradually thicken, due to the addition of the cornstarch.

Remove your mixture from your stovetop. Serve it over rice or quinoa, and if desired, sprinkle its surface with toasted sesame seeds, sriracha, chopped scallions, or any other toppings of your choice.

This straightforward yet elegant meal serves about three people. Feel free to double the recipe portions if you have more guests. It’s unlikely that you’ll have leftovers! If so, just cover them and keep them in your refrigerator for 2-3 days.

You’ll love the simplicity of this dish, and will want to make it over and over! Your friends might just beg you for the recipe. Enjoy!

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