This Vegan Broccoli and Mushroom Stir Fry is a quick, healthy, and flavor-packed meal made with crisp vegetables and a glossy sesame soy sauce. Ready in minutes and made in one pan, it’s the perfect plant-based dinner for busy weeknights.
Why You’ll Love This Recipe
- Fast and easy one-pan meal
- Packed with fresh vegetables and umami flavor
- Naturally vegan and dairy-free
- Better than takeout and customizable
- Perfect for meal prep or weeknight dinners
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ 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 stalks)
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 green onion, sliced
For Serving
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, vegan honey or maple syrup, sesame oil, and cornstarch until smooth. Set aside.
- Slice all vegetables into bite-sized pieces.
- Heat a wok or large skillet over medium-high heat and add sesame oil.
- Once the oil is hot, add broccolini, bell peppers, and mushrooms. Stir-fry for about 7 minutes until vegetables are tender-crisp.
- Pour the sauce over the vegetables and cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats the vegetables evenly.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot.
Tips & Tricks
- Keep vegetables slightly crisp for best texture
- Use a very hot pan to prevent steaming
- Add chili flakes or sriracha for heat
- Swap broccolini with broccoli florets if needed
Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings
- Category: Main Dish / Side
- Method: Stir Fry
- Cuisine: Asian-inspired
- Difficulty: Easy
- Dietary Notes: Vegan, dairy-free, halal-friendly
Notes
Serve this stir fry over steamed rice, quinoa, or noodles. It also pairs well with tofu or edamame for added protein.
Nutrition (Approximate per Serving)
- Calories: 260
- Protein: 6 g
- Carbohydrates: 22 g
- Fat: 18 g
FAQ
Can I use frozen vegetables?
Fresh works best, but frozen can be used if drained well.
Is this stir fry gluten-free?
Yes, use gluten-free soy sauce or tamari.
Can I meal prep this recipe?
Yes, it stores well for up to 3 days.
Can I add protein?
Absolutely—tofu, tempeh, or chickpeas work great.
What mushrooms work best?
Button, cremini, or shiitake mushrooms are ideal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warm.
Similar Recipes
Vegan Broccoli and Mushroom Stir Fry
Ingredients
Sauce
- ¼ cup soy sauce
- ¼ 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 stalks
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- ½ yellow bell pepper sliced
- 1 cup mushrooms sliced
- 1 green onion sliced
For Serving
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, vegan honey or maple syrup, sesame oil, and cornstarch until smooth. Set aside.
- Slice all vegetables into bite-sized pieces.
- Heat a wok or large skillet over medium-high heat and add sesame oil.
- Once the oil is hot, add broccolini, bell peppers, and mushrooms. Stir-fry for about 7 minutes until vegetables are tender-crisp.
- Pour the sauce over the vegetables and cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats the vegetables evenly.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot.
Notes
Conclusion
This Vegan Broccoli and Mushroom Stir Fry is fresh, vibrant, and incredibly easy to make. With crisp vegetables and a savory sesame sauce, it’s a healthy recipe you’ll want to keep on repeat.