Seasonal Vegetable & Michigan Bean Stir-Fry

Prep time

30 Min(s)

Total time

30 Min(s)


4 servings

This seasonal stir-fry is filled with nourishing veggies and creamy white beans. Change up the vegetables depending on the season in this vegan and gluten-free recipe.


1/2 cup tamari
2 tablespoons honey or maple syrup
1 teaspoon sriracha
3 tablespoons water
1 tablespoon cornstarch
3 tablespoons olive oil
1/2 yellow onion, sliced thin
3 carrots, peeled and sliced
1 cup shitake mushrooms, stems removed and sliced
1 pound asparagus, ends trimmed and cut into 2-inch pieces
1 cup green beans, cut into 2-inch pieces
2 cloves garlic, chopped
1 teaspoon fresh grated ginger
2 (15.5 ounce) cans Michigan White Beans, drained and rinsed, or 3-1/2 cups cooked dried beans
Cooked brown rice or quinoa for serving

Cooking Instructions

  1. Combine tamari, honey, sriracha, water, and cornstarch in a liquid measuring cup. Whisk well.
  2. Warm olive oil in a large sauté pan. Add the onions and sauté for 3 to 4 minutes over medium-high heat until onions are translucent and soft. Add carrots, mushrooms, asparagus, and green beans and sauté for 5 to 7 minutes until vegetables begin to soften.
  3. Add in the garlic, ginger, and white beans and sauté for 4 minutes. Add the sauce and bring to a low boil for 5-10 minutes.
  4. Serve over cooked rice or quinoa.

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