Are you a busy professional looking for a quick, nutritious meal? Maybe you’re a parent trying to find dinner ideas that your kids will actually eat? If you’re craving something healthy but also delicious, this Vegan Broccoli and Mushroom Stir Fry is your new go-to dish.
Imagine the vibrant colors of fresh broccoli and bell pepper tossed with earthy mushrooms, all sautéed with garlic in a savory soy sauce. This dish perfectly combines crisp and tender, bold flavors, and a satisfying crunch. It’s a simple yet exciting way to enjoy your veggies!
Not only is this stir fry quick to make, but it also uses minimal ingredients you probably already have in your pantry. Plus, it’s perfect for meal prep leftovers taste just as delightful the next day! You’ll love how easy it is to whip up a wholesome meal that everyone can enjoy.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Vegan Broccoli and Mushroom Stir Fry
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: cooked rice or quinoa for serving
Step-by-Step Instructions of Vegan Broccoli and Mushroom Stir Fry
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Toss in the sliced mushrooms and bell pepper; cook until they begin to soften, about 3-5 minutes.
- Stir in the broccoli florets and continue to cook until they turn bright green and crisp-tender, about 3-4 minutes.
- Drizzle the soy sauce over the veggies and season with salt and pepper. Stir well to combine.
- Serve warm over cooked rice or quinoa, if desired.
Tips for Success
- Don’t overcook the vegetables! You want them crunchy and vibrant for the best texture.
- Feel free to mix in your favorite veggies, like carrots or snap peas, for added flavor.
- Adjust the soy sauce to your taste—less for a lighter flavor, more for a bolder punch.
Substitutions & Variations of Vegan Broccoli and Mushroom Stir Fry
- To Make It Vegan/Gluten-Free: Ensure your soy sauce is gluten-free or use tamari instead.
- Variations: Spice it up with a splash of sriracha or add a handful of cashews for a crunchy texture. You could also stir in some cooked chickpeas for added protein!
Storage Instructions of Vegan Broccoli and Mushroom Stir Fry
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: This stir fry can be frozen for up to 3 months. Just make sure to cool it before freezing.
- Make-Ahead: Chop all the vegetables a day ahead to save time during a busy weeknight.
Frequently Asked Questions (FAQ) of Vegan Broccoli and Mushroom Stir Fry
- Can I use frozen vegetables? Yes! Just reduce the cooking time slightly to prevent them from becoming mushy.
- Is this recipe spicy? No, this stir fry is mild, but you can add chili flakes or hot sauce if you prefer a kick!
- What can I serve it with? This delicious dish pairs well with rice, quinoa, or even noodles!
Conclusion
Enjoy a bowl of Vegan Broccoli and Mushroom Stir Fry that comes together in no time and packs a nutritious punch. Perfect for busy nights, this dish makes eating healthy deliciously simple. Give it a try, and don’t forget to leave a comment and rate it! You can make a flavorful, colorful dinner that satisfies your cravings and fits into your hectic lifestyle.
Print
Vegan Broccoli and Mushroom Stir Fry
A quick and nutritious stir fry featuring broccoli, mushrooms, and bell pepper sautéed in soy sauce, perfect for meal prep and busy nights.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups broccoli florets
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: cooked rice or quinoa for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Toss in the sliced mushrooms and bell pepper; cook until they begin to soften, about 3-5 minutes.
- Stir in the broccoli florets and continue to cook until they turn bright green and crisp-tender, about 3-4 minutes.
- Drizzle the soy sauce over the veggies and season with salt and pepper. Stir well to combine.
- Serve warm over cooked rice or quinoa, if desired.
Notes
Don’t overcook the vegetables! Feel free to mix in your favorite veggies like carrots or snap peas for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan, Gluten-Free