Vegan Broccoli and Mushroom Stir Fry

Vegan Broccoli and Mushroom Stir Fry

There’s something absolutely delightful about tossing together a rainbow of veggies in a pan, isn’t there? It conjures up memories of those bustling night markets where the sizzling sounds of stir-frying entice you from blocks away. I created this Vegan Broccoli and Mushroom Stir Fry one night when I was rummaging through the fridge, trying to use up a plethora of veggies before they waved their sad goodbyes. The result? A nurturing dish that’s quick to make, packs in flavor, and somehow manages to make you feel good all at once. Let’s dive into it together!

What makes this recipe special

You’ll love this stir fry because it elegantly balances vibrant textures and bold flavors. The magic happens when crispy broccoli florets dance alongside succulent mushrooms, all while soaking in a savory soy sauce bath. Each ingredient brings its own personality—crunchy bell peppers for that fresh snap, sweet carrots for a pop of sweetness, and aromatic garlic binds it all together. This is not just food; it’s a hug in a bowl that’s 100% vegan and bursting with nutrients. Plus, it’s versatile! You can serve it over rice, noodles, or even toss it into a wrap for a delightful lunch. It’s quick enough for a weekday dinner yet impressive enough for entertaining. Trust me, you won’t regret adding it to your kitchen repertoire.

Gather these ingredients

Alright, roll up your sleeves and get ready to mix things up. Here’s what you’ll need:

• 2 cups broccoli florets: Fresh, vibrant, and a nutritional powerhouse. The little green trees not only add color but also a significant dose of vitamin C and fiber. If you’re short on fresh, frozen broccoli works like a charm too!

• 1 cup mushrooms, sliced: I adore using cremini or shiitake mushrooms for their earthy flavors, but white button mushrooms are great too. They add a meaty texture that makes this dish satisfying.

• 1 bell pepper, sliced: Choose any color you fancy—red, yellow, or green. Each brings similar yet slightly different nuances in flavor. Plus, they contribute a cheerful splash of color to your plate.

• 1 carrot, sliced: The sweet crunch factor! Cut them into thin rounds or julienne them for a bit of flair. Its natural sweetness balances the umami flavors beautifully.

• 2 cloves garlic, minced: Ah, garlic—the magical aromatic! It elevates the dish and fills your kitchen with a warm, inviting fragrance. Fresh is always best, but if you’re in a pinch, garlic powder can work.

• 2 tablespoons soy sauce: The umami enhancer! It adds depth and richness. For gluten-free options, consider tamari or coconut aminos.

• 1 tablespoon olive oil: Used for sautéing, this adds a smooth richness to the dish. If you’re feeling adventurous, sesame oil can add a delightful nutty touch.

• Salt and pepper to taste: Basic seasonings to help everything shine.

• Cooked rice or noodles: Here’s where you get to pick your favorite base! Brown rice, white rice, soba noodles—they all play nicely with this stir fry.

Preparing Vegan Broccoli and Mushroom Stir Fry

Let’s get that pan sizzling! Here’s how we bring this beauty to life:

1. In a large pan, heat the olive oil over medium heat.
2. Toss in the minced garlic and sauté for about 30 seconds. You want it fragrant but not burnt—this is the groundwork for some serious flavor.
3. Add in the broccoli, mushrooms, bell pepper, and carrot. Stir-fry for about 5-7 minutes until those veggies are tender yet still crisp. This crunch factor is key—nobody likes mushy veggies!
4. Pour in the soy sauce and sprinkle in some salt and pepper. Give it a good stir to coat all the veggies beautifully.
5. Cook for an additional 2-3 minutes, letting those flavors mingle. It’s pure magic, I tell you!
6. Serve over your choice of cooked rice or noodles, and bask in the compliments that will surely follow.

Best way to enjoy it

Serving this stir fry is a personal affair. I love to create a vibrant bowl, layering a generous scoop of rice or noodles at the bottom, topped with a hearty serving of the stir fry. Sprinkle some sesame seeds or chopped green onions on top for that restaurant-quality finish. If you’re feeling fancy, a dollop of sriracha can spice things up, or a squeeze of lime adds a zesty kick. Pair it with a refreshing side salad or some crispy spring rolls, and you’ve got a meal that feels like a feast!

How to store and freeze

Leftovers? Oh yes! This stir fry keeps wonderfully in an airtight container in the fridge for 3-4 days. When it’s time to reheat, a quick zap in the microwave will do the trick. For longer storage, consider freezing the stir fry. Make sure it’s cooled completely before transferring it to a freezer-safe bag. It’ll stay fresh for up to 2 months. Just remember, freezing may alter the texture of the vegetables slightly, but the flavors will still be on point!

Pro chef tips

• Don’t rush the sautéing process! Let the garlic become fragrant without burning, and give those veggies room to breathe in the pan—overcrowding can lead to steaming rather than stir-frying.
• Feel free to toss in whatever leftover veggies you have on hand. This recipe is incredibly forgiving and ready for your creative touch. Think snap peas, zucchini, or even some leafy greens like spinach.
• If you crave a little heat, a pinch of red pepper flakes or a splash of chili oil can add a delightful punch.

Creative Twists

Here’s where you can make this dish your own! Try adding some tofu or tempeh for an extra protein boost. If you prefer a nutty taste, toss in some cashews or peanuts just before serving. Curious about flavors? Swap out the soy sauce with teriyaki or add a hint of ginger for a refreshing zing. Go wild with spices—experimenting is where the fun truly lies!

Ingredients

• 2 cups broccoli florets
• 1 cup mushrooms, sliced
• 1 bell pepper, sliced
• 1 carrot, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cooked rice or noodles (for serving)

Directions to follow

1. Heat olive oil in a large pan over medium heat.
2. Add garlic; sauté for 30 seconds until fragrant.
3. Add broccoli, mushrooms, bell pepper, and carrot; stir-fry for 5-7 minutes until tender but crisp.
4. Pour in soy sauce; season with salt and pepper.
5. Stir to combine and cook for an additional 2-3 minutes.
6. Serve over cooked rice or noodles.

Your questions answered

1. How long does this dish take to prepare?
   Just about 15-20 minutes! You’ll have a wholesome meal on the table before you can say “stir fry.”

2. What can I serve with it?
   Almost anything! Think brown rice, quinoa, noodles, or even lettuce wraps for a low-carb twist.

3. Can I make it gluten-free?
   Absolutely! Just swap out soy sauce with tamari or coconut aminos.

4. How do I know when the veggies are done?
   Look for them to be vibrant in color and crisp in texture, not mushy. They should still have a little bite to them!

5. Can I use frozen vegetables?
   You bet! Just adjust the cooking time slightly; they may take a minute or two longer to heat through.

It’s been wonderful sharing this recipe with you, and I can’t wait for you to bring it to life in your kitchen. Imagine your loved ones gathering around the table, laughter echoing as they dive into this delicious dish. Healthy, quick, and wholesome—what’s not to love? Now, grab your ingredients, put on your favorite tunes, and let’s get cooking! I can’t wait to hear your variations and stories in the comments!

Print Recipe

0 Add to Favorites

Vegan Broccoli and Mushroom Stir Fry

Cooking Method: Sauteing Courses: Dinner, Lunch, Main Course Recipe Keys: E Easy H Healthy Quick Meals Vegan Vegetarian Meals

Difficulty: Beginner Prep Time Cook Time Total Time 20 hrs

Servings: 4 Estimated Cost: $ 10 Calories: 350

Best Season: Suitable throughout the year

Description

This Vegan Broccoli and Mushroom Stir Fry is a quick, nutritious dish bursting with flavor, perfect for any day of the week!

Ingredients

Scale

1/2x 1x 2x 3x

Vegetables

• 2 cups broccoli florets (Fresh or frozen)
• 1 cup mushrooms, sliced (Cremini or shiitake recommended)
• 1 number bell pepper, sliced (Any color)
• 1 number carrot, sliced (Thin rounds or julienne)
• 2 cloves garlic, minced (Fresh is best)

Condiments

• 2 tablespoons soy sauce (Can substitute for tamari or coconut aminos)
• 1 tablespoon olive oil (For sautéing)
• Salt and pepper to taste

Serving

• Cooked rice or noodles (For serving)

Instructions

Cooking Steps

1. Sauté Garlic

   Heat olive oil in a large pan over medium heat. Add garlic; sauté for 30 seconds until fragrant.
   Mark as complete

2. Cook Vegetables

   Add broccoli, mushrooms, bell pepper, and carrot; stir-fry for 5-7 minutes until tender but crips.
   Avoid overcrowding the pan to prevent steaming.
   Mark as complete

3. Add Sauce

   Pour in soy sauce; season with salt and pepper. Stir to combine and cook for an additional 2-3 minutes.
   Mark as complete

4. Serve

   Serve over cooked rice or noodles.
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 0mg

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 50g17%

Dietary Fiber 8g32%

Sugars 5g

Protein 10g20%

---

Vitamin A 120% IU

Vitamin C 160% mg

Calcium 6% mg

Iron 10% mg

Vitamin D 0% IU

Vitamin E 5% IU

Vitamin K 25% mcg

Thiamin 15% mg

Riboflavin 8% mg

Niacin 10% mg

Vitamin B6 10% mg

Folate 15% mcg

Vitamin B12 0% mcg

Biotin 0% mcg

Pantothenic Acid 8% mg

Phosphorus 10% mg

Iodine 0% mcg

Magnesium 10% mg

Zinc 8% mg

Selenium 2% mcg

Copper 15% mg

Manganese 15% mg

Chromium 0% mcg

Molybdenum 0% mcg

Chloride 0% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to add any leftover veggies or protein like tofu to customize.

Keywords: vegan, stir fry, broccoli, mushrooms, quick meal