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Vegan Broccoli and Mushroom Stir Fry

A quick and flavorful one-pan vegan dish packed with vibrant veggies, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets
  • 1 cup sliced mushrooms Can use different varieties for unique flavors.
  • 1 bell pepper, sliced
  • 1 carrot, julienned
Sauce and Oil
  • 2 tablespoons soy sauce Can substitute with tamari for a gluten-free option.
  • 1 tablespoon olive oil For sautéing.
Aromatics
  • 2 cloves garlic, minced Freshly minced for best flavor.
  • 1 teaspoon ginger, grated
Seasoning
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Method
 

Cooking
  1. Heat olive oil in a large pan over medium heat.
  2. Add garlic and ginger; sauté for 1 minute until fragrant.
  3. Toss in broccoli, mushrooms, bell pepper, and carrot. Stir-fry for 5-7 minutes until veggies are tender but still crisp.
  4. Pour in soy sauce and stir to coat the veggies evenly.
  5. Season with salt and pepper to taste.
  6. Serve warm, garnished with sesame seeds if desired.

Notes

Prep your veggies in advance to save time. Switch up the mushrooms for different flavors, and feel free to experiment with spices like chili flakes for a kick. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.