🎉 Introduction
This Vegan Broccoli and Mushroom Stir Fry is everything a great weeknight meal should be: fast, nourishing, and bursting with savory flavor. Crisp-tender broccoli and meaty mushrooms are cooked in a simple, aromatic sauce that highlights natural umami without overpowering the vegetables.
Perfect for:
- Busy weeknights
- Light but filling plant-based dinners
- Meal prep lunches
- Anyone who loves simple, clean vegetable-forward cooking
With just one pan and everyday ingredients, this stir fry proves that vegan meals can be both easy and deeply satisfying.
🧰 Equipment Needed
- Large skillet or wok
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
- Small bowl (for sauce)
🛒 Ingredients
Balanced for texture, umami flavor, and plant-based nutrition.
Vegetables
- 4 cups broccoli florets
- 2 cups mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
Stir Fry Sauce
- 2 tablespoons soy-style sauce or coconut aminos
- 1 tablespoon water
- 1 teaspoon maple syrup
- 1 teaspoon cornstarch
Seasoning & Oil
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
Broccoli provides crunch and nutrients, while mushrooms add savory depth.
👩🍳 Directions
Step 1: Prepare the Sauce
In a small bowl, whisk together the soy-style sauce, water, maple syrup, and cornstarch until smooth. Set aside.
Step 2: Heat the Oil
Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the skillet. Cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Step 4: Add Garlic
Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.
Step 5: Add the Broccoli
Add the broccoli florets to the pan. Toss well and cook for 3–4 minutes until bright green and slightly tender.
Step 6: Add the Sauce
Pour the prepared sauce over the vegetables. Stir continuously for 1–2 minutes, until the sauce thickens and coats everything evenly.
Step 7: Season and Adjust
Add black pepper and salt if needed. Taste and adjust seasoning to your preference.
Step 8: Serve Immediately
Remove from heat and serve hot for the best texture and flavor.
🍽️ Servings & Timing
- Servings: 3–4
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: ~25 minutes
A perfect fast and healthy vegan meal.
🧊 Storage & Reheating
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating
- Reheat gently in a skillet over medium heat
- Add a splash of water if needed
Best enjoyed fresh while vegetables are crisp-tender.
🥄 Variations
Customize your Vegan Broccoli and Mushroom Stir Fry easily:
- Protein Boost: Add tofu or chickpeas
- Spicy Kick: Add chili flakes
- Sesame Flavor: Finish with sesame oil
- Extra Veggies: Add bell peppers or snap peas
- Low-Sodium: Use reduced-sodium soy-style sauce
Each variation keeps the dish simple, vibrant, and satisfying.
❓ 10 FAQs
- Is this recipe fully vegan?
Yes, it contains only plant-based ingredients. - Can I use frozen broccoli?
Yes, thaw and pat dry before cooking. - Are mushrooms necessary?
They add umami, but you can substitute zucchini. - Is this dish spicy?
No, it’s mild unless you add heat. - Can I meal prep this?
Yes, but it’s best fresh. - What pan works best?
A wide skillet or wok gives best results. - Does the sauce get thick?
Yes, cornstarch thickens it quickly. - Can kids eat this?
Yes, it’s mild and vegetable-forward. - What should I serve it with?
Rice, noodles, or quinoa pair well. - Can I double the recipe?
Yes, cook in batches to avoid overcrowding.
🏁 Conclusion
This Vegan Broccoli and Mushroom Stir Fry is a go-to recipe when you want something quick, wholesome, and full of flavor. With crisp vegetables and a glossy, savory sauce, it’s proof that simple plant-based cooking can still feel comforting and complete.
Whether served as a main dish or a side, this stir fry earns a permanent spot in your healthy meal rotation.
Vegan Broccoli and Mushroom Stir Fry for a Quick, Healthy, and Flavor-Packed Plant-Based Meal
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy-style sauce, water, maple syrup, and cornstarch until smooth. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add the sliced mushrooms to the skillet. Cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.
- Add the broccoli florets to the pan. Toss well and cook for 3–4 minutes until bright green and slightly tender.
- Pour the prepared sauce over the vegetables. Stir continuously for 1–2 minutes, until the sauce thickens and coats everything evenly.
- Add black pepper and salt if needed. Taste and adjust seasoning to your preference.
- Remove from heat and serve hot for the best texture and flavor.
Notes
Yes, it contains only plant-based ingredients. Can I use frozen broccoli?
Yes, thaw and pat dry before cooking. Are mushrooms necessary?
They add umami, but you can substitute zucchini. Is this dish spicy?
No, it’s mild unless you add heat. Can I meal prep this?
Yes, but it’s best fresh. What pan works best?
A wide skillet or wok gives best results. Does the sauce get thick?
Yes, cornstarch thickens it quickly. Can kids eat this?
Yes, it’s mild and vegetable-forward. What should I serve it with?
Rice, noodles, or quinoa pair well. Can I double the recipe?
Yes, cook in batches to avoid overcrowding. 🏁 Conclusion This Vegan Broccoli and Mushroom Stir Fry is a go-to recipe when you want something quick, wholesome, and full of flavor. With crisp vegetables and a glossy, savory sauce, it’s proof that simple plant-based cooking can still feel comforting and complete. Whether served as a main dish or a side, this stir fry earns a permanent spot in your healthy meal rotation.
