Vegan Broccoli & Mushroom Stir Fry
🌱 Vegan Broccoli & Mushroom Stir Fry 🥦🍄
This Vegan Broccoli & Mushroom Stir Fry is simple, glossy, and packed with savory flavor. Tender-crisp broccoli and golden mushrooms cook in one skillet with a light garlic-soy sauce that coats every bite. It’s the kind of weeknight side (or main) that tastes like you spent more time on it than you did.
I love how the mushrooms stay juicy while the broccoli stays bright green. Serve it over rice, noodles, or just eat it straight from the skillet. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Stir Fry 💚
- 🌱 Completely vegan and dairy-free
- 🥦 Crisp-tender broccoli
- 🍄 Savory golden mushrooms
- 🧄 Simple garlic-soy glaze
- ⏱️ Ready in about 15 minutes
- 🍚 Perfect over rice or on its own
The Secret to a Glossy Skillet Stir Fry
Brown the mushrooms first so they get deep flavor instead of steaming. Add the broccoli next and cook it just until bright green. The sauce should go in at the end and thicken for a minute — that’s how you get that shiny coating without soggy vegetables.
Frequently Asked Questions ❓
Can I add extra protein? 💪
Yes. Crispy tofu, tempeh, or extra mushrooms all work. Cook the protein first, set it aside, then toss it back in with the sauce.
How do I keep the broccoli from getting mushy? 🥦
Use high heat and don’t overcook it. A splash of water and a short cover (about 1 minute) is enough to steam it tender-crisp.
How long do leftovers keep? 🧊
Store in the refrigerator for up to 3 days. Reheat in a hot skillet so the vegetables don’t turn soft.
🌱 Vegan Broccoli & Mushroom Stir Fry
Ingredients 🛒
For the Stir Fry
- 1 tablespoon sesame oil or olive oil
- 10 oz (280 g) mushrooms, sliced
- 1 medium head broccoli, cut into florets
- 3 cloves garlic, minced
- ¼ teaspoon black pepper
For the Sauce
- 3 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon grated ginger (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions 👩🍳
- Whisk together the sauce ingredients and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5–6 minutes, until golden and any liquid has evaporated.
- Add the broccoli. Stir-fry for 3 minutes. If the pan looks dry, add 2 tablespoons water and cover for 1 minute so the broccoli turns bright and tender-crisp.
- Stir in the garlic and cook for 30 seconds.
- Pour in the sauce and toss for 1–2 minutes, until it thickens and coats the vegetables.
- Finish with black pepper and serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 95 |
| Protein | 5g |
| Net carbohydrates | 9g |
| Total carbohydrates | 12g |
| Fiber | 3g |
| Total fat | 4g |
| Sodium | 680mg |
Estimates based on broccoli, mushrooms, and soy glaze, without rice. Exact numbers may vary by sauce brand and serving size.
Notes & Tips 💡
- A wide skillet or cast iron pan gives the mushrooms the best color.
- Don’t add the sauce too early or the vegetables will steam instead of stay glossy.
- A pinch of chili flakes or sesame seeds at the end adds extra flavor.
- This is excellent over jasmine rice, brown rice, or noodles.
This Vegan Broccoli & Mushroom Stir Fry is glossy, savory, and weeknight-easy. A simple skillet dish you’ll make again and again. 🥦🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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