This Vegan Broccoli and Mushroom Stir-Fry is a fast, fresh, and ridiculously tasty dish that’s perfect for busy weeknights or when you need something nourishing without too much effort.
Crisp-tender broccoli and juicy mushrooms are coated in a savory, glossy sauce with hints of garlic, ginger, and soy. Finished with a sprinkle of sesame seeds and fresh cilantro, it’s the ultimate quick and satisfying meal that’s as healthy as it is crave-worthy.
Ingredients
This simple yet flavor-packed stir-fry comes together with a few wholesome ingredients:
- 2 tablespoons sesame oil (or any neutral oil)
- 3 cups broccoli florets
- 2 cups mushrooms, sliced (button, cremini, or shiitake work well)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper, to taste
For Garnish:
- Sesame seeds
- Fresh cilantro leaves
- Red pepper flakes (optional for heat)
Instructions
The method is super simple, what with it being a stir fry, but here are the exact steps you need to follow:
- Prepare the sauce:
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and cornstarch mixture (if using). Set aside—this sauce will coat the veggies beautifully and bring all the flavors together. - Cook the broccoli:
Heat 1 tablespoon of sesame oil in a large pan or wok over medium heat. Add the broccoli florets and stir-fry for 4-5 minutes until they’re bright green and just starting to soften. Remove from the pan and set aside. - Sauté the mushrooms:
Add another tablespoon of sesame oil to the pan and toss in the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until they release their juices and become golden brown. - Add aromatics:
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant. Be careful not to burn the garlic—this step builds the base of the dish’s deep, savory aroma. - Combine and coat:
Return the broccoli to the pan, then pour in the prepared sauce. Toss everything together until the sauce evenly coats the veggies. Cook for another 2-3 minutes until the sauce thickens slightly and everything is glossy and flavorful. - Garnish and serve:
Remove from heat and sprinkle with sesame seeds, fresh cilantro, and red pepper flakes if you like some heat. Serve immediately over rice, noodles, or enjoy on its own.
Tweaks and Additions
Want to make it your own? Here are some ways to take this stir-fry to the next level:
- Add protein: Toss in crispy tofu, tempeh, or edamame for a protein-packed boost. The tofu and tempeh soak up the sauce beautifully while adding a satisfying, meaty texture.
Add protein: Toss in crispy tofu, tempeh, or edamame for a protein-packed boost. The tofu and tempeh soak up the sauce beautifully while adding a satisfying, meaty texture. - Switch up the veggies:
Add bell peppers, snow peas, or baby corn for extra crunch and a pop of color. - Nutty crunch:
Add toasted cashews or peanuts for extra texture and a nutty twist that complements the umami-rich sauce. - Extra heat:
Stir in sriracha, a spoonful of chili garlic sauce, or extra red pepper flakes if you’re all about the spice. - Citrus boost:
Finish with a squeeze of fresh lime juice for a bright, zesty contrast to the rich, savory sauce. - Ginger overload:
If you’re a ginger lover, grate extra fresh ginger on top for an extra punch of heat and freshness.
This Vegan Broccoli and Mushroom Stir-Fry is the perfect go-to recipe for those moments when you need a quick, nourishing meal that doesn’t skimp on bold flavors.
It’s an easy, plant-powered dish you’ll want to make on repeat!
