Vegan Broccoli and Mushroom Stir Fry
Add Preferred SourceI absolutely love this Vegan Broccoli and Mushroom Stir Fry with the most delicious tangy yet sweet sauce because not only is it easy to make, but it’s also a real nutritional powerhouse and brimming with mushroom umami flavor. Serve this to anyone, even meat eaters, and they won’t realize it’s vegan. It looks great on the plate, is a great no-stress dinner party dish or midweek meal, and you can even use up your leftover veggies.
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This stir fry is one of my favorite broccoli recipes. You can serve it with pasta noodles, rice, or quinoa. I love making more than I need and then throwing the leftovers in an airtight container and having them for lunch the next day. It feels like a real treat to tuck into something fresh and healthy when you’re on the go.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Broccoli and Mushroom Stir Fry with Step-By-Step Instructions
You’re going to love this recipe. With only 20 minutes of prep and 7 minutes of cooking time, you’ll be sitting down and enjoying this yummy stir fry before you know it!
Preparing the Sauce
Grab a small bowl and whisk together soy sauce, rice vinegar, vegan honey or maple syrup, sesame oil, and cornstarch. This blend is the secret to the rich flavor of your stir fry, so make sure it’s well combined. If you’re a fan of garlic or ginger, feel free to add 1/2 a teaspoon of each!
Cooking the Vegetables
Let’s get those veggies ready by slicing them — broccoli, red, green, and yellow bell peppers, mushrooms, and green onion. Remember that the size and shape of your veggies can change the texture of the dish, so slice them according to your preference.
Next, heat your wok or skillet over medium-high heat and add sesame oil. Once the oil is hot, toss in your sliced veggies. Sauté them for about 7 minutes, or until they’re tender but still have a nice crunch. Stir constantly to ensure even cooking and prevent burning.
Bringing It All Together
Now, pour the prepared sauce over the veggies. Continue to cook, stirring constantly, until the sauce starts to thicken. This usually takes a couple of minutes. The sauce will coat the vegetables, creating a glossy and flavorful glaze.
Garnish & Serve
Once everything is cooked to perfection, remove the stir fry from heat. Sprinkle some green onions and sesame seeds over the top for an extra pop of flavor and texture. Serve it hot, and enjoy the burst of flavors in every bite!
Recipe Notes and Expert Tips
If you want the perfect Broccoli and Mushroom stir fry, take a look at my tips. I’ve made it countless times and can help you perfect it.
- Heat is Key: I ensure my wok or pan is nice and hot before adding the veggies. This helps in getting that nice sear and keeps the vegetables crisp, you don’t want limp and soggy veg.
- Customize Your Veggies: Don’t hesitate to switch up the vegetables based on what’s in season or what you have in your fridge. Stir fries are super adaptable! Some vegetables I love in stir fries are broccolini, carrots, zucchini, snap peas, snow peas, and bean sprouts!
- Sauce Thickness: If you prefer a thicker sauce, you can add a bit more cornstarch. For a thinner sauce, reduce the cornstarch slightly.
- Spice It Up: If you like a bit of heat (like me), add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Add Vegan Protein: Feel free to add tofu, tempeh, beans, or even nuts for added protein.
- Meal prep: This stir fry tastes even better the next day as the flavors meld together beautifully. Make a double batch and enjoy it for easy lunches and dinners throughout the week.
- Gluten-Free Options: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
- Can I use frozen vegetables for this recipe? Yes, frozen vegetables are a convenient option. Just remember they might release more water than fresh veggies, so your cooking time may vary slightly.
How to Store Leftover Vegan Broccoli and Mushroom Stir Fry
I deliberately make more than I need, so I have leftovers, and if you store it correctly, you’ll be looking forward to enjoying the best vegan stir fry ever, the next day. Let me show you the right way to do it.
- Cool & Airtight: Allow the stir fry to cool to room temperature before storing it, and then use airtight containers to store the leftovers.
- Refrigerate: Once the stir fry has cooled, place it in the refrigerator. Properly stored, it can last in the fridge for up to 3-4 days and still taste delicious.
- Reheating Tips: When you’re ready to enjoy it again, reheat the stir fry in a pan over medium heat or in the microwave. Just heat until it’s warm throughout – overcooking can make the veggies mushy. Although I have to admit, I enjoy eating it cold too.
What to Serve with Vegan Broccoli and Mushroom Stir Fry
Pairing the perfect side with your vegan stir fry can turn a simple meal into a feast. Here are some ideas to complement the flavors and textures of your stir fry.
Choose the Right Base
Classic choices like steamed Cilantro-Lime Rice, jasmine, and brown rice work wonderfully with stir fry. If you’re in the mood for noodles, try soba, udon, or rice noodles for an Asian-inspired twist. For a healthier alternative, quinoa or couscous can be great options. They’re light yet filling and soak up the sauce nicely.
Add a Protein
Tofu or tempeh are fantastic for adding a protein boost to your meal. I like to pan-fry them for a crispy texture and then add them to the stir fry or serve on the side for a crispy treat. For a twist, try adding cooked beans or lentils. They’re nutritious and pair really well with the stir-fry flavors.
Don’t Forget the Finishing Touches
Offer Thai Sweet Chili Sauce, soy sauce, chili oil, or Sriracha for those who like to customize their dish’s flavor intensity. Garnish with fresh herbs like cilantro or basil, or sprinkle toasted sesame seeds or even peanuts for an extra nutty flavor that finishes the dish perfectly.
More Easy Vegan Recipes You Will Love
- Vegan Pasta Primavera
- Easy Sweetcorn Risotto
- Sesame Soba Noodles
- Vegan Gochujang Cabbage Steaks
- Vegan Alfredo Pasta
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons vegan honey or maple syrup
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
Vegetables
- 2 tablespoons sesame oil
- 1 bunch broccolini 7-8 sticks
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 1 cup mushrooms
- 1 green onion
- 1 tablespoon sesame seed
Instructions
- Mix all the sauce ingredients.¼ cup soy sauce, ¼ cup rice vinegar, 2 tablespoons vegan honey, 2 tablespoons sesame oil, 1 tablespoon cornstarch
- Slice all the veggies. Heat a wok to medium-high and add the sesame oil. Once the oil is hot, add the veggies and sauté until they are a bit soft but still crunchy (about 7 minutes).2 tablespoons sesame oil, 1 bunch broccolini, ½ red bell pepper, ½ green bell pepper, ½ yellow bell pepper, 1 cup mushrooms
- Add the sauce and cook for a couple more minutes, moving constantly until it starts to thicken.
- Serve with green onions and sesame seeds.1 green onion, 1 tablespoon sesame seed
Notes
- Heat is Key: I ensure my wok or pan is nice and hot before adding the veggies. This helps in getting that nice sear and keeps the vegetables crisp, you don’t want limp and soggy veg.
- Customize Your Veggies: Don’t hesitate to switch up the vegetables based on what’s in season or what you have in your fridge. Stir fries are super adaptable! Some vegetables I love in stir fries are broccolini, carrots, zucchini, snap peas, snow peas, and bean sprouts!
- Sauce Thickness: If you prefer a thicker sauce, you can add a bit more cornstarch. For a thinner sauce, reduce the cornstarch slightly.
- Spice It Up: If you like a bit of heat (like me), add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Add Vegan Protein: Feel free to add tofu, tempeh, beans, or even nuts for added protein.
- Meal prep: This stir fry tastes even better the next day as the flavors meld together beautifully. Make a double batch and enjoy it for easy lunches and dinners throughout the week.
- Gluten-Free Options: Use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
- Can I use frozen vegetables for this recipe? Yes, frozen vegetables are a convenient option. Just remember they might release more water than fresh veggies, so your cooking time may vary slightly.
