I absolutely love this Vegan Broccoli & Mushroom Stir Fry, made with a tangy-sweet sauce that’s incredibly simple to whip up and packed with nutrition. The umami richness of mushrooms, combined with vibrant vegetables, makes it a dish you’ll crave again and again.
This stir-fry, loaded with fresh broccoli, mushrooms, and bell peppers, garnished with sesame seeds and green onions, is a beautiful addition to any dinner table. Even those who aren’t vegan will be surprised by its delicious flavor. It’s the perfect no-stress dish for dinner parties or quick weeknight meals, and it’s a fantastic way to use up leftover vegetables.
Ingredients for Broccoli and Mushroom Stir Fry
This dish calls for fresh and simple ingredients like vibrant bell peppers, crunchy carrots, savory mushrooms, and nutty sesame oil, all coming together to create a stir-fry that’s not only delicious but packed with nutrients.
Vegan Broccoli and Mushroom Stir Fry: Step-by-Step Guide
This stir fry is quick to make, with only 20 minutes of prep time and 7 minutes of cooking. Here’s how you can easily recreate this flavorful dish.
Making the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, vegan honey or maple syrup, sesame oil, and cornstarch. This sauce is the secret to deep, flavorful stir-fry goodness. For extra zest, you can add a bit of garlic or ginger if you’re a fan of bold flavors.
Sauté the Vegetables:
- Begin by washing and slicing your vegetables, which is key to getting the right texture and flavor. Broccoli, bell peppers, mushrooms, and green onions—slice them as you prefer, thinner slices cook faster and result in a softer bite, while chunkier pieces offer more crunch.
Heat a wok or large skillet over medium-high heat, adding a generous amount of sesame oil. Once the oil shimmers, it’s time to add your vegetables. Stir-fry for about 7 minutes, tossing them often to avoid sticking and burning. You want the veggies tender but still crisp and vibrant. - Be mindful of overcooking; the constant stirring helps the vegetables cook evenly without losing their texture.
Bringing It All Together: The Final Touch
Now, your veggies are perfectly stir-fried, and it’s time to add the sauce. Slowly drizzle the sauce over the veggies while stirring constantly to coat them evenly. The sauce will begin to thicken and turn glossy in just a couple of minutes, enveloping the vegetables in a savory, flavorful glaze.
Garnish and Serve with Style
Once the sauce has thickened and the aroma is irresistible, remove the pan from the heat. Garnish with freshly chopped green onions for a burst of freshness and sesame seeds for a delightful crunch. Serve hot, directly from the wok or skillet, and enjoy the vibrant vegetables coated in a flavorful glaze.
Tips and Tricks for a Perfect Broccoli and Mushroom Stir-Fry
Follow these tips to perfect your stir-fry every time. After making this dish many times, I’ve gathered a few secrets to elevate the flavor and texture.
Key Tips for Maximum Flavor and Texture
Prep Everything Beforehand:
Stir-frying happens quickly, so it’s crucial to have everything prepped and ready before you even start cooking. This way, you’ll be able to keep up with the fast pace and avoid overcooking the vegetables.
Use High Heat and Keep Stirring:
The secret to a perfect stir-fry is a hot wok or skillet. Make sure the pan is heated before adding the vegetables, and keep them moving constantly to avoid burning and ensure an even cook.
Don’t Overcrowd the Pan:
Stir-fry in batches if necessary. Overcrowding will cause the vegetables to steam rather than fry, making them soggier and less flavorful.
Add Mushrooms First:
Mushrooms release moisture as they cook, so it’s best to add them before other vegetables like broccoli. This will allow the mushrooms to brown properly and prevent the stir-fry from becoming too watery.
Finish with a Flavor Boost:
For an extra flavor boost, add a dash of soy sauce, a squeeze of lime, or a few drops of chili oil just before serving. This helps to bring everything together and adds a pop of flavor.
Season Each Vegetable:
When you’re stir-frying, splash a bit of soy sauce on each vegetable as it cooks. This ensures every vegetable is infused with that savory umami flavor.
Go for Al Dente Rice:
To get the best texture, make sure your brown rice is cooked al dente. This prevents it from turning mushy once it’s added to the stir-fry.
Don’t Skip the Coconut Oil:
Coconut oil is ideal for stir-frying because of its high smoke point, allowing it to handle high temperatures without burning. It also adds a subtle, nutty flavor that really complements the dish.
Use Brown Mushrooms:
Baby Bella mushrooms or other brown varieties such as cremini or shiitake provide a deeper, earthier flavor than white mushrooms. They’re the perfect match for this stir fry.
Prep in Advance:
Take a few minutes to chop everything before you start cooking. Stir-frying is all about speed, and having everything ready will make the process smoother and quicker.
What to Serve Broccoli Mushroom Stir Fry With?
This stir fry is delicious on its own but also pairs wonderfully with a variety of sides. For extra protein, serve it with rice, quinoa, or even noodles for a complete meal.
How to Store and Reheat?
Though stir-fry is best served fresh, you can store any leftovers in an airtight container for up to three days. When reheating, you can either warm it on the stovetop over medium heat or microwave it for a quick meal.
Vegan Broccoli and Mushroom Stir Fry
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 25 minutes
Course: Main dish
Cuisine: Asian-inspired
Servings: 4
Calories: 150 kcal
Author: fastzestyrecipes.com
Ingredients
- 2 cups broccoli florets
- 1 cup sliced mushrooms (button or cremini)
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tbsp olive or sesame oil
- 2 garlic cloves, minced
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp sesame oil (optional)
- 1 tsp grated ginger (optional)
- 2 tbsp sesame seeds (for garnish)
- 2 tbsp chopped green onions (for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash and chop the broccoli into florets, slice the mushrooms and bell peppers into thin strips. Set aside.
Heat the Pan: In a large wok or skillet, heat the olive oil (or sesame oil) over medium-high heat. - Stir-Fry Garlic and Ginger: Add the minced garlic and optional ginger to the pan, sautéing for about 1 minute until fragrant. Be careful not to burn the garlic.
- Cook the Vegetables: Add the broccoli, bell peppers, and mushrooms to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender yet crisp.
- Season: Add soy sauce (or tamari) and sesame oil, stirring to coat the vegetables. Season with salt and pepper to taste.
- Garnish: Remove from heat and sprinkle with sesame seeds and chopped green onions.
- Serve: Serve immediately, either as a main dish or side to your favorite Asian-inspired meal.
Notes
Nutrition Information (per serving):
Calories: 150 kcal
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Protein: 4g
Carbohydrates: 18g
Dietary Fiber: 5g
Sugars: 7g
Sodium: 330mg
Potassium: 400mg
Calcium: 60mg
Iron: 2mg
FAQs
Can I use white rice?
Yes! You can definitely use white rice instead of brown rice for a quicker cooking time. You may choose from long grain, jasmine, or basmati rice, each providing a unique flavor and texture. You can also use the Instant Pot to cook the rice quickly.
Can I replace brown rice with quinoa?
Yes, quinoa makes an excellent gluten-free, protein-packed alternative to brown rice. Its light, nutty flavor pairs well with the stir-fry. You can cook quinoa either on the stovetop or in the Instant Pot for an easy substitution.
What can I replace walnuts with?
If you don’t have walnuts or prefer not to use them, you can substitute with other nuts such as cashews, peanuts, or almonds. For a nut-free option, try sesame seeds, which also offer a nice crunch and flavor.