Coconut Vegan Stir Fry

a vegan stirfry

One of the many benefits of 30 days of veganism was coming up with new recipes and then forcing the non-vegans to eat them. I came up with this one evening when I realised how much I miss the flavours of Asian food (or just how much I miss Asia in general) so after getting inappropriately full on nachos and sangria on South Bank, we set about whipping up this amazing vegan stir fry. Cue a coconut induced food coma and being forced to spend the evening lying in bed watching Game Of Thrones. Oh and I also realised the person I thought was Stannis is not actually Stannis. Luckily I’m only four seasons in.

This vegan stir fry is cracking and I guarantee you won’t miss meat or cheese at all. OK maybe a little bit. 

Anyway here’s the recipe for the coconut and peanut butter vegan stir fry from heaven.

Time Needed: 15-20 minutes. Easy peasy

Serves: 4

Nutritional Information: Who cares.

You Will Need:

1 chunky lump of ginger or puree if you’re lazy like me

2 tbsp of sweet chilli sauce

big tbsps of peanut butter

Soy sauce (is this vegan? I don’t know)

A tin of coconut milk

A whole chilli

2 cloves of garlic

Quorn pieces (if you want to pretend you’re eating chicken, or else you could actually just put real chicken in – it would probably be nicer)

Long stem broccoli



Runner beans

Pak choi roughly chopped

Chinese cabbage finely sliced

A handful of almonds

+ Any other veggies you fancy.


If, like me, you’re not exactly talented in the kitchen then don’t worry, this is easy peasy.

  1. Crush the garlic then fry for a minute or two (the rest of this will be just as vague I’m sorry)
  2. Add the quorn pieces and carry on frying. If you use actual chicken then remember to make sure that this is cooked properly because no one wants salmonella, but with the quorn don’t worry too much as if you cook it too much it goes a bit soggy.
  3. Add the ginger puree
  4. Add your chopped vegetables (did I mention you were supposed to chop these up?). They will all take slightly different times to cook which means you never know whether you’ll get a crunch or a squelch.
  5. Cook all the veggies until they’re pretty much at the texture you want them
  6. Make a little hole in the middle of all your veggies and add the chilli
  7. Mix it all up nicely then add your soy sauce. I add heaps because soy sauce is life, but it’s up to you.
  8. Add your tin of coconut milk
  9. Add a few glugs of of sweet chilli sauce
  10. Put two great big tablespoons of peanut butter and forget about calories cause it’s all just protein and maybe you can lift some weights tomorrow (you won’t).
  11. Leave to simmer for a minute or two just to check everything is cooked how you want it
  12. Put in a huge bowl, ignore the icky brown colour, top with almonds and ENJOY

If you’re feeling super hungry then eat with rice or noodles but it’s not necessary because this is so damn delicious on it’s own.



  1. September 23, 2016 / 8:51 pm

    “inappropriately full on nachos” could genuinely be written on my gravestone. I read that line and instantly knew I was going to get along well with this blog…well that and the stir fry recipe. I freakin’ LOVE stir fry! It’s my birthday food!

    Adding this to my foodporn bookmarks folder!!

    katie ♥

    • badhairandbackpacks
      September 29, 2016 / 5:07 pm

      Yay thanks so much Katie!

  2. Anonymous
    October 3, 2016 / 12:32 am

    Quorn chicken isn’t vegan! Got egg in it unless you bought the new vegan range! Either way love the blog!!

    • badhairandbackpacks
      November 23, 2016 / 3:14 pm

      FFS haha! It’s dairy and meat free so we’re 90% there. Thanks very much!

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