Vegan Broccoli and Mushroom Stir Fry
Some dinners need to be fast, generous, and quietly good for you. This vegan broccoli and mushroom stir fry is exactly that. It comes together in one hot pan, the sauce is tangy with a little sweetness, and the mushrooms bring a deep savory flavor that makes the whole bowl taste rich without any meat at all.
The first time I made this for a mixed group of friends, I did not announce that it was vegan. I set the pan in the middle of the table with a bowl of rice and let everyone serve themselves.
Halfway through dinner someone asked what was in the sauce, and nobody had noticed there was no meat in the dish. That is the kind of recipe I keep coming back to.
It works just as well for a no stress dinner party as it does for a Wednesday night when you are tired and the fridge is half empty. If you have odds and ends of vegetables sitting around, this is a good place for them.
Serve it over pasta noodles, rice, or quinoa depending on what you already have in the pantry.
One habit I picked up from the source recipe is making extra on purpose. Leftovers keep beautifully in an airtight container and make a lunch the next day that I actually look forward to, with no reheating drama.
Jump To
- 1. Vegan Broccoli and Mushroom Stir Fry
- 2. Ingredients You’ll Need
- 3. How to Make Vegan Broccoli and Mushroom Stir Fry with Step By Step Instructions
- 4. Recipe Notes and Expert Tips
- 5. How to Store Leftover Vegan Broccoli and Mushroom Stir Fry
- 6. What to Serve with Vegan Broccoli and Mushroom Stir Fry
- 7. FAQs
- 8. Vegan Broccoli and Mushroom Stir Fry
Ingredients You’ll Need
This makes 4 servings. The recipe has two parts, a quick sauce and the vegetables, so it helps to get everything out on the counter before you turn on the heat.
| Part | Ingredient | Amount |
|---|---|---|
| Sauce | Soy sauce | 1/4 cup |
| Sauce | Rice vinegar | 1/4 cup |
| Sauce | Vegan honey or maple syrup | 2 tablespoons |
| Sauce | Sesame oil | 2 tablespoons |
| Sauce | Cornstarch | 1 tablespoon |
| Vegetables | Sesame oil | 2 tablespoons |
| Vegetables | Broccolini | 1 bunch, about 7 to 8 sticks |
| Vegetables | Red bell pepper | 1/2 |
| Vegetables | Green bell pepper | 1/2 |
| Vegetables | Yellow bell pepper | 1/2 |
| Vegetables | Mushrooms | 1 cup |
| Vegetables | Green onion | 1 |
| Vegetables | Sesame seed | 1 tablespoon |
Note that sesame oil appears twice on purpose. Two tablespoons go into the sauce and two tablespoons go into the pan, so keep the bottle within reach.
How to Make Vegan Broccoli and Mushroom Stir Fry with Step By Step Instructions
The whole dish takes about 27 minutes, with 20 minutes of prep and 7 minutes of cooking. Most of that time is slicing, and the pan goes quickly once it starts, so read through the steps once before you apply heat.
Preparing the Sauce
Whisk 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons vegan honey or maple syrup, 2 tablespoons sesame oil, and 1 tablespoon cornstarch in a small bowl until everything is combined and no dry cornstarch is left sitting at the bottom.
The cornstarch is what turns this from a thin dressing into a glossy glaze that clings to the vegetables, so take a few extra seconds to whisk it completely smooth.
If you enjoy garlic or ginger, the source recipe suggests adding about 1/2 teaspoon of each. I grate mine straight into the bowl so it distributes evenly instead of landing in one bite.
Cooking the Vegetables
Slice everything first. Cut the broccolini into bite size pieces, slice the red, green, and yellow bell peppers into thin strips, slice the mushrooms, and slice the green onion, setting some of the green tops aside for the garnish.
The size of your cuts decides the texture of the finished dish, so slice them the way you like to eat them.
Heat a wok or a large skillet over medium high heat and add 2 tablespoons of sesame oil. Wait until the oil is hot before the vegetables go in. This is the single most important step in the whole recipe.
Add the sliced vegetables and saute for about 7 minutes, stirring constantly, until they are a bit soft but still have a nice crunch. Keep everything moving so the pieces cook evenly and nothing scorches on the bottom of the pan.
Bringing It All Together
Pour the prepared sauce over the hot vegetables. Cook for a couple more minutes, moving everything constantly, until the sauce starts to thicken and coats the vegetables in a glossy glaze. Once it looks shiny and clings to the vegetables instead of pooling in the pan, it is ready.
Garnish & Serve
Take the pan off the heat. Scatter the reserved green onion and 1 tablespoon of sesame seeds over the top, then serve the stir fry hot, while the vegetables still have their bite.
If you are feeding a crowd, set the pan in the middle of the table with a bowl of rice and let people help themselves. It is an easy way to make a simple pan of vegetables feel like a proper spread.
Recipe Notes and Expert Tips
These are the small adjustments that make the difference between a good stir fry and a great one.
- Heat is key. A properly hot wok or pan gives the vegetables a nice sear and keeps them crisp instead of letting them steam into softness.
- Swap vegetables freely. Use what is in season or already in the fridge. Broccolini, carrots, zucchini, snap peas, snow peas, and bean sprouts all work well. Extra carrots or snap peas are a favorite here, and the sauce still tastes amazing with them.
- Control the sauce thickness. Add a little more cornstarch for a thicker sauce, or use less for a thinner one.
- Want heat? Red pepper flakes or hot sauce stirred in with the sauce will do it.
- Add protein. Tofu, tempeh, beans, or nuts all work. Pan fried tofu or tempeh gives a crisp texture that holds up nicely in the sauce.
- Gluten free version. Use tamari or a certified gluten free soy sauce instead of regular soy sauce.
- Frozen vegetables work. They release more water than fresh ones, so the cooking time may shift slightly.
- Make a double batch. The stir fry tastes even better the next day as the flavors meld, which makes it a great candidate for meal prep.
For a quick nutrition snapshot, the source lists each serving at about 206 calories, 16 grams of carbohydrates, 3 grams of protein, 15 grams of fat, 2 grams of saturated fat, 1 gram of fiber, 8 grams of sugar, and 832 milligrams of sodium.
Most of that sodium comes from the soy sauce, so a low sodium soy sauce will bring the number down if you are watching your salt.
How to Store Leftover Vegan Broccoli and Mushroom Stir Fry
Leftovers are one of the best things about this recipe, and they hold up well when you handle them properly.
Let the stir fry cool to room temperature first, then transfer it to airtight containers. It keeps in the refrigerator for up to 3 to 4 days.
To reheat, warm it in a pan over medium heat or in the microwave, heating only until it is warm throughout. Overcooking at this stage is what turns the vegetables mushy, so stop as soon as it is hot.
I also eat it cold straight from the container, and the source author mentions enjoying the leftovers cold as well. Chilled, the sauce thickens a little and the flavors come through even more clearly.
If you plan to pack it for lunch, keep the garnish separate and add the green onion and sesame seeds just before eating so they stay fresh and crunchy.
What to Serve with Vegan Broccoli and Mushroom Stir Fry
Choosing a good side can turn this from a simple pan of vegetables into a full meal. A few pairings work especially well.
Choose the Right Base
Steamed cilantro lime rice, jasmine rice, or brown rice are natural partners and soak up the sauce nicely. For noodles, soba, udon, or rice noodles give the dish an Asian inspired twist. Quinoa or couscous are lighter options that still absorb the glaze well without weighing the meal down.
Add a Protein
Tofu or tempeh are the easiest ways to add protein. The source author pan fries them for a crispy texture, then either folds them into the stir fry or serves them on the side so they stay crisp. Cooked beans or lentils are another nutritious option that pairs well with the flavors in the sauce.
Don’t Forget the Finishing Touches
Set out Thai sweet chili sauce, soy sauce, chili oil, or Sriracha so everyone can adjust the heat and flavor at the table.
Fresh herbs such as cilantro or basil add brightness, and a sprinkle of toasted sesame seeds or peanuts adds a nutty crunch. These small extras are what make the dish feel finished.
FAQs
How do you make vegan broccoli and mushroom stir fry?
To make this easy vegan broccoli and mushroom stir fry, slice all vegetables and heat a wok to medium-high with sesame oil. Add the vegetables and sauté for about 7 minutes until tender but still crunchy. Pour the prepared sauce of soy sauce, rice vinegar, vegan honey or maple syrup, sesame oil, and cornstarch over the vegetables and cook, stirring constantly, until the sauce thickens and glazes the vegetables. Serve hot garnished with green onions and sesame seeds.
What is the best sauce for vegan broccoli mushroom stir fry?
The best sauce for vegan broccoli mushroom stir fry combines 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons vegan honey or maple syrup, 2 tablespoons sesame oil, and 1 tablespoon cornstarch. Whisk these ingredients together before cooking. For extra flavor, you can add half a teaspoon each of minced garlic or grated ginger to the sauce mixture.
Can I add tofu or other protein to this vegan stir fry?
Yes, you can easily add protein to this vegan stir fry. Options include pan-fried tofu or tempeh for a crispy texture, or cooked beans and lentils. For a nutty crunch, sprinkle toasted sesame seeds or peanuts over the finished dish. Adding protein does not change the base cooking method, and the sauce will coat the additional ingredients nicely.
How do I keep the stir fry vegetables crispy instead of soggy?
To keep vegetables crispy, ensure your wok or skillet is very hot before adding the oil and vegetables. Cook the vegetables for only about 7 minutes, stirring constantly, until they are tender but still firm. Avoid overcrowding the pan, as too many ingredients trap steam and make the vegetables soggy. Add the sauce only after the vegetables are nearly done to prevent them from overcooking.
Vegan Broccoli and Mushroom Stir Fry
Vegan Broccoli and Mushroom Stir Fry Some dinners need to be fast, generous, and quietly good for you. This vegan broccoli and mushroom stir fry is exactly that.
- Total Time: 27 min
- Yield: 4 1x
Ingredients
Sauce
1/4 cup soy sauce
1/4 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
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 cup mushrooms
1 green onion
1 tablespoon sesame seed
Instructions
1-Mix all the sauce ingredients: Mix all the sauce ingredients.
2-Slice all the veggies: 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).
3-Add the sauce and cook for a: Add the sauce and cook for a couple more minutes, moving constantly until it starts to thicken.
4-Serve with green onions and sesame seeds: Serve with green onions and sesame seeds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 7 min
- Method: stovetop
Nutrition
- Calories: 206
- Sugar: 8
- Sodium: 832
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 16
- Fiber: 1
- Protein: 3
