Vegan Broccoli Mushroom Stir Fry

Name: Vegan Broccoli Mushroom Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 cups broccoli florets; 1 cup sliced mushrooms; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp ginger, grated; 1/2 tsp red pepper flakes; 1/4 cup water

Author: Tessa

Published: September 13, 2025

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Oh my gosh, you have to try my Vegan Broccoli and Mushroom Stir Fry! It’s my go-to lifesaver on those crazy weeknights when I’m racing against the clock but still want something healthy. I swear, the first time I whipped this up—15 minutes flat from chopping to serving—I nearly did a happy dance right there in my tiny kitchen. The magic happens when crisp broccoli and earthy mushrooms soak up that garlicky, gingery sauce. And get this—it’s so good even my meat-loving roommate keeps asking for seconds! Whether you’re plant-based or just looking for a quick veggie-packed meal, this stir fry’s got your back.

Why You’ll Love This Vegan Broccoli and Mushroom Stir Fry

Trust me, this dish is a total game-changer for so many reasons!

It’s crazy quick – 20 minutes from fridge to table on my busiest nights.
Super healthy – packed with veggies and all the good stuff.
So darn flavorful – that garlic-ginger sauce? Absolutely addictive.
Cleanup is a breeze – just one pan to wash! What’s not to love?

Vegan Broccoli and Mushroom Stir Fry - detail 1

Ingredients for Vegan Broccoli and Mushroom Stir Fry

Okay, let’s talk ingredients! This stir fry is all about simple, fresh flavors coming together perfectly. Here’s exactly what you’ll need—and yes, I’m picky about a few of these because it really makes a difference!

2 cups broccoli florets (fresh, not frozen) – Trust me, fresh broccoli keeps that perfect crisp-tender bite. Cut them into uniform pieces so they cook evenly.
1 cup sliced mushrooms (button or cremini) – Cremini mushrooms have that deeper earthy flavor I love, but button mushrooms work great too if that’s what you have.
1 tbsp olive oil – For that perfect sauté without smoking up your kitchen.
2 cloves garlic, minced – Fresh is best here—none of that jarred stuff. The aroma alone will make your kitchen smell amazing.
1 tbsp soy sauce – Or tamari if you’re going gluten-free. This is where the umami magic happens.
1 tbsp sesame oil – Just a splash at the end for that nutty, toasty flavor. Don’t skip it!
1 tsp ginger, grated – Fresh ginger gives it that zing. I keep a knob in my freezer and grate it straight from frozen—game changer.
1/2 tsp red pepper flakes – Adjust this to your spice tolerance. Sometimes I go wild and add an extra pinch!
1/4 cup water – Just enough to steam the veggies to perfection without making them soggy.

That’s it! Simple, right? Now let’s get cooking.

How to Make Vegan Broccoli and Mushroom Stir Fry

Alright, let’s fire up that pan! This stir fry comes together in a flash, but there are a few key steps to nail that perfect texture and flavor. I’ve ruined enough batches to know exactly what works—follow these steps and you’ll get restaurant-quality results every time.

Step 1: Sauté the Aromatics

First things first—heat your olive oil in a large pan or wok over medium heat (not high! Trust me, I learned the hard way). When the oil shimmers, toss in your minced garlic and grated ginger. Now here’s the crucial part: stir constantly for just 30 seconds until fragrant. Any longer and the garlic turns bitter—I once got distracted by my cat and ended up with charred bits that ruined the whole batch. The moment your kitchen smells like heaven, move fast to the next step!

Step 2: Cook the Vegetables

Throw in your broccoli florets and sliced mushrooms all at once—that satisfying sizzle means you’re on track! Stir everything together so the veggies get coated in that garlic-ginger goodness. Keep them moving in the pan for about 3 minutes—you’ll see the mushrooms start to soften and shrink slightly, and the broccoli will turn bright green. This is when I usually sneak a taste (chef’s privilege!) to check the texture.

Step 3: Season and Finish

Time for the flavor boosters! Pour in the soy sauce, sesame oil, and red pepper flakes, stirring quickly so nothing sticks. Then add that 1/4 cup water and immediately cover the pan—this creates the perfect steamy environment. Let it cook covered for 5 minutes (set a timer!). When you lift the lid, you want the broccoli crisp-tender—pierce a stem with a fork; it should slide in with just a little resistance. If there’s extra liquid, just cook uncovered for another minute while stirring. And voila—dinner is served!

Pro tip: For extra shine, I sometimes drizzle another teaspoon of sesame oil right at the end. It makes everything glisten like takeout, but way healthier!

Tips for Perfect Vegan Broccoli and Mushroom Stir Fry

After making this stir fry at least a hundred times (no exaggeration—my wok has the seasoning to prove it), I’ve picked up some foolproof tricks that take it from good to “Wow, can I get this recipe?” Here are my absolute must-know tips:

Uniform broccoli cuts are key – I aim for bite-sized florets with stems no thicker than my pinky. This way everything cooks evenly—no rock-hard stems next to mushy tops!
High heat, but not too high – That medium setting I mentioned? Crucial. Too hot and your garlic burns before the veggies cook through. I keep a spray bottle handy just in case—my smoke detector and I have an understanding now.
Prep everything before heating the pan – Once you start cooking, things move FAST. I measure all my sauces into little bowls (mise en place for the win!) so I’m not fumbling with bottles mid-stir.
Taste and adjust at the end – Sometimes I’ll add an extra splash of soy sauce or a squeeze of lime if it needs brightness. Your taste buds know best!

Oh! And if you’re gluten-free, swap the soy sauce for tamari—it works just as beautifully. Now go forth and stir fry like a pro!

Variations for Vegan Broccoli and Mushroom Stir Fry

One of my favorite things about this recipe? How easily you can mix it up based on what’s in your fridge or what flavors you’re craving! Here are some of my go-to twists that keep this stir fry exciting week after week:

Protein boost – Toss in cubed tofu or tempeh when you add the veggies. Extra-firm tofu works best—just pat it dry first so it gets nice and crispy. Sometimes I’ll even throw in a handful of cashews for crunch!
Mushroom magic – While button mushrooms are great, shiitakes or oyster mushrooms take this to a whole new level of umami. Their meaty texture makes it feel extra special.
Sauce switcheroo – Out of soy sauce? Coconut aminos make a fantastic substitute with a slightly sweeter touch. Or for a Thai-inspired version, I’ll whisk in a spoonful of peanut butter with the sauce ingredients.
Veggie variations – Don’t have broccoli? Try snap peas or bok choy instead. I’ve even thrown in shredded carrots or red bell peppers when I’m cleaning out the produce drawer.

The beauty of stir fry is that it’s endlessly adaptable—so have fun with it! Just keep the cooking times in mind when swapping ingredients (softer veggies cook faster than broccoli).

Serving Suggestions

Now comes the best part—loading up your plate! This Vegan Broccoli and Mushroom Stir Fry plays so well with others. Here’s how I love to serve it:

Over fluffy jasmine rice – The fragrant rice soaks up all that delicious sauce perfectly. Sometimes I’ll even cook the rice with a star anise pod for extra aroma!
With nutty quinoa – When I’m feeling extra virtuous, quinoa adds protein and makes this meal even heartier.
Tossed with noodles – Udon or soba noodles turn this into a proper noodle bowl. Just cook them al dente—they’ll soak up the sauce beautifully.

And don’t forget the finishing touches! A sprinkle of toasted sesame seeds adds crunch, while chopped scallions give it fresh bite. If I’m feeling fancy, I’ll add a handful of microgreens or a squeeze of lime for brightness. My roommate swears by drizzling sriracha over everything—but hey, to each their own!

Pro tip: Serve it straight from the pan while it’s piping hot. That first bite when the steam rises and the sesame oil hits your nose? Pure bliss.

Vegan Broccoli and Mushroom Stir Fry - detail 2

Storage and Reheating

Okay, confession time—I rarely have leftovers because this stir fry disappears so fast in my house! But when I do manage to save some, here’s exactly how I keep it tasting fresh and delicious:

Fridge storage: Pop any leftovers into an airtight container—I love my glass ones with the snap lids—and they’ll stay good for up to 3 days. The mushrooms might darken slightly (totally normal!), but the flavor just gets better as the spices mingle.

Reheating pro tip: Skip the microwave! Trust me, I learned this lesson after one too many soggy broccoli disappointments. Instead, reheat it gently in a pan over medium-low heat with a tiny splash of water or vegetable broth to revive the sauce. Stir frequently until just warmed through—this keeps that perfect crisp-tender texture intact.

If I’m feeling extra fancy, I’ll sprinkle on fresh scallions or a new drizzle of sesame oil after reheating to brighten it up. And while you could freeze it, the veggies tend to get mushy when thawed—so I prefer enjoying it fresh or within those few fridge days!

Nutritional Information

Let’s talk numbers—but keep in mind, these are just estimates based on my typical ingredients. Your exact nutrition facts might dance around a bit depending on your brand of soy sauce or how generous you are with that sesame oil drizzle (no judgment here—I always go heavy on the good stuff!).

A single serving of this Vegan Broccoli and Mushroom Stir Fry packs about 150 calories, with all the good stuff: 4g fiber from those beautiful veggies, 6g plant-based protein, and just 1g saturated fat. It’s naturally low in sugar too—just what I want from a healthy weeknight meal!

Remember: Nutritional values can vary based on specific ingredients and portions. That said, this dish is always going to be a winner in my book—packed with nutrients, light on guilt, and heavy on flavor. Now that’s what I call a perfect balance!

Frequently Asked Questions

I get asked about my Vegan Broccoli and Mushroom Stir Fry all the time—here are the questions that pop up most often, along with my tried-and-true answers!

Can I use frozen broccoli instead of fresh?

You totally can, but hear me out—fresh makes a huge difference in texture! Frozen broccoli tends to get mushy when stir-fried. If that’s all you’ve got, skip thawing and add it straight from the freezer, but reduce the covered cooking time to about 3 minutes. You’ll lose that perfect crisp-tender bite, but it’ll still taste delicious!

How can I make this stir fry spicier?

Oh, I love this question! My favorite ways to turn up the heat:

Double the red pepper flakes (or add a diced fresh chili with the garlic)
Stir in a spoonful of sambal oelek or sriracha with the soy sauce
Top with chili crisp oil right before serving—so good!

Just taste as you go—you can always add more heat, but you can’t take it away!

What’s the best mushroom substitute if I don’t like mushrooms?

First—gasp—but I get it! Try:

Thinly sliced zucchini or yellow squash (add them with the broccoli)
Extra-firm tofu cubes (pat them dry first)
Even cauliflower florets work beautifully here!

The key is matching the cooking time to whatever veggie you choose.

Can I prep this stir fry ahead of time?

For sure! Here’s how I do it:

Chop all veggies and store them in separate containers overnight
Mix the sauce ingredients in a small jar (soy sauce + sesame oil + red pepper flakes)

When ready to cook, just sauté and go—dinner in 10 minutes flat! The prepped veggies might lose a tiny bit of crunch, but the flavor will still be amazing.

Is this stir fry gluten-free?

Almost! Just swap the regular soy sauce for tamari (my gluten-free friends swear by this trick). All the other ingredients are naturally gluten-free, so you’re good to go! I’ve served this to my celiac cousin dozens of times—she never suspects it’s “safe” until I tell her!