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A wok filled with a colorful vegetable stir-fry, including bell peppers, mushrooms, broccoli, and green onions, garnished with black sesame seeds and cilantro.

Vegan Broccoli and Mushroom Stir Fry

This Vegan Broccoli and mushroom stir fry dish has to be one of my favorites; It's bursting with umami flavor, has a fresh crunchy taste, and is cooked in a divine sauce. It's a great quick and easy dinner and even better as leftovers for lunch the next day, you've got to try it!
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Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Course: Main Course, Side Dish
Cuisine: Asian
Keyword: Fry, Recipe, Stir, vegetable
Servings: 4
Calories: 206kcal
Author: Mandy Applegate

Ingredients

Sauce

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
US Customary - Metric

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.

Nutrition

Calories: 206kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 832mg | Potassium: 213mg | Fiber: 1g | Sugar: 8g | Vitamin A: 585IU | Vitamin C: 60mg | Calcium: 17mg | Iron: 1mg
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