There are dinners you make because something quick is needed on a busy night. And then there are dinners like this Vegan Broccoli and Mushroom Stir Fry — the kind that comes together in a single hot pan in under twenty minutes, delivering tender-crisp broccoli and deeply golden mushrooms coated in a glossy, savory sauce that clings to every bite. This is that dinner. The one that makes weeknight cooking feel effortless without sacrificing flavor. The one that disappears from the pan before it has even fully cooled.
This stir fry sears broccoli and mushrooms separately to achieve proper browning and texture, then combines them in a quick sauce built on soy sauce, garlic, ginger, and a touch of sesame oil that thickens into a glossy coating in just a couple of minutes. It is one of the simplest, most adaptable dinners in the entire plant-based repertoire.
What makes this stir fry so outstanding is the searing technique — giving both the broccoli and mushrooms enough heat and space to properly brown rather than steam, which produces a deeper, more savory flavor throughout the dish than a quickly tossed, lower-heat version ever could.
This recipe is 100% vegan, naturally adaptable to gluten-free, ready in just 20 minutes, and absolutely wonderful served over steamed rice or noodles for a complete meal.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 10 mins | 10 mins | 20 mins | 4 | ~190 kcal |
Ingredients
For the Stir Fry
- 1 large head broccoli, cut into florets
- 300g mushrooms (cremini or button), halved or quartered
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp neutral oil, divided
- 1 tsp sesame oil
For the Sauce
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 2 tbsp vegetable broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Optional Add-ins
- ¼ tsp chili flakes for gentle heat
- 1 red bell pepper, sliced
- 2 spring onions, cut into 2-inch pieces
To Serve
- Steamed jasmine or basmati rice
- Sesame seeds
- Sliced spring onions
Instructions
- Blanch the broccoli. Bring a pot of water to a boil and blanch the broccoli florets for 1–2 minutes until just bright green and slightly tender. Drain immediately and set aside.
- Sear the mushrooms. Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the mushrooms in a single layer and let sear undisturbed for 2–3 minutes until golden, then stir and continue cooking for 2–3 more minutes until deeply golden all over. Remove from the pan and set aside.
- Cook the broccoli. Add the remaining oil to the same pan. Add the blanched broccoli and cook for 2–3 minutes, stirring occasionally, until slightly charred at the edges.
- Add aromatics. Add the garlic and ginger to the pan with the broccoli and cook for 30 seconds until fragrant.
- Build the sauce. Return the mushrooms to the pan. Add the soy sauce, rice vinegar, maple syrup, vegetable broth, and sesame oil, stirring to combine. Bring to a simmer.
- Thicken and finish. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy, coating consistency.
- Serve immediately. Serve hot over steamed rice, garnished with sesame seeds and sliced spring onions.
Pro Tips
- Sear the mushrooms and broccoli separately to give each enough space and heat to properly brown rather than steaming together in a crowded pan.
- Blanch the broccoli briefly before stir frying so it cooks through quickly without overcooking once it hits the hot pan.
- Have the sauce ingredients measured and ready before starting to cook, since stir frying moves quickly.
- Add the cornstarch slurry only once the sauce is simmering, stirring continuously to avoid lumps.
Why This Combination Works
Mushrooms contribute a deeply savory, umami-rich flavor when properly browned, while broccoli adds freshness, color, and a satisfying crunch. Together, bound in a glossy soy-based sauce, they create a stir fry that feels substantial and deeply flavorful despite being entirely vegetable-based.
Flavor Variations
- Spicy Garlic Stir Fry: Add extra chili flakes or a tablespoon of chili garlic sauce to the sauce for more heat.
- Sesame Peanut Stir Fry: Stir a tablespoon of natural peanut butter into the sauce for a nutty, richer variation.
- Tofu Addition: Add cubed, pan-fried tofu to the stir fry for additional protein.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~190 kcal | 7g | 20g | 4g | 9g |
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot pan to help restore some texture.
- Freezer: This dish is best enjoyed fresh, as the broccoli and mushrooms can become soft after freezing and thawing.
Frequently Asked Questions
Can I make this gluten-free?
Yes — use tamari in place of soy sauce, which is naturally gluten-free.
Can I use a different vegetable instead of broccoli?
Yes — cauliflower, green beans, or snap peas all work well in this stir fry.
Why aren’t my vegetables browning properly?
This is usually caused by overcrowding the pan or insufficient heat. Cook in batches with enough space and ensure the pan is properly hot before adding the vegetables.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more quick, satisfying vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!