Vegan Broccoli Mushroom Stir-Fry
🌱 Vegan Broccoli Mushroom Stir-Fry 🥦
This Vegan Broccoli Mushroom Stir-Fry is a glossy weeknight bowl — crisp-tender broccoli, browned mushrooms, and sweet carrot coins in a savory soy-garlic sauce. No meat. No dairy. One skillet and rice on the side if you want it to feel like takeout.
I love how fast this is once the vegetables are cut. High heat, don’t overcrowd the mushrooms, and pull the broccoli while it’s still bright green. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Stir-Fry 💚
- 🌱 Completely vegan
- 🥦 Bright broccoli
- 🍄 Savory mushrooms
- 🥕 Sweet carrots
- 🥢 Glossy takeout-style sauce
- ⏱️ 20-minute dinner
The Secret to Vegetables That Aren’t Soggy
Dry the mushrooms and give them space. If they steam, they never brown. Add the sauce at the end so it coats instead of boiling the vegetables. A tiny bit of cornstarch is what makes the sauce cling and look shiny.
Frequently Asked Questions ❓
Can I add tofu? 🧊
Yes. Crisp cubed tofu first, then toss it back in with the sauce.
What do I serve it with? 🍚
Steamed rice, quinoa, or noodles.
Can I use frozen broccoli? 🥦
Yes. Thaw and pat it dry so the sauce doesn’t get watery.
🌱 Vegan Broccoli Mushroom Stir-Fry
Ingredients 🛒
For the Stir-Fry
- 1 tablespoon oil
- 8 oz mushrooms, sliced
- 4 cups broccoli florets
- 2 carrots, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- Sesame seeds, for serving
For the Sauce
- 3 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ cup water
- ½ teaspoon black pepper
Instructions 👩🍳
- Whisk the sauce ingredients and set aside.
- Heat the oil in a large skillet over medium-high heat. Cook the mushrooms 4–5 minutes, until browned.
- Add the carrots and broccoli. Stir-fry 4 minutes, until the broccoli is bright and crisp-tender.
- Add the garlic and ginger. Cook 30 seconds.
- Pour in the sauce and toss 1 minute, until glossy.
- Finish with sesame seeds and serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 130 |
| Protein | 5g |
| Net carbohydrates | 12g |
| Total carbohydrates | 16g |
| Fiber | 4g |
| Total fat | 6g |
| Sodium | 720mg |
Estimates based on broccoli, mushrooms, carrots, and soy sauce, without rice. Exact numbers may vary by soy sauce brand.
Notes & Tips 💡
- A pinch of chili flakes or sriracha makes it extra good.
- If the pan looks dry, splash in a tablespoon of water instead of more oil.
- This is best eaten right away so the broccoli stays crisp.
- Leftovers reheat well for lunch over rice.
This Vegan Broccoli Mushroom Stir-Fry is glossy, garlicky, and weeknight-fast. A skillet of vegetables that tastes like takeout. 🥦🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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