Broccoli and Mushroom Stir Fry Recipe

Broccoli and Mushroom Stir Fry Recipe

Broccoli and Mushroom Stir Fry Recipe

Sauteed vegetables are probably the perfect food for the evening. Think about it – it’s fast, it’s healthy, and (most importantly) it’s delicious. You can present a vegan stir-fry recipe on top of quinoa for additional protein in your life, or you can eat it with the help of healthy brown rice. I even make it with fried tofu on top and it’s always delicious.

This green brassica vegetable also contains nutrients. It brings vitamins C and K to the dish, along with fiber, folate, and anti-inflammatory benefits. It even carries a little protein – 4 grams, which is a surprising amount for vegetables. Broccoli is an important vegetable in the vegan diet, so don’t miss this ingredient.

Broccoli and Mushroom Stir Fry Recipe


  • 1 tablespoon of coconut sugar, optional
  • 3 cloves of garlic, chopped
  • 2 tablespoons of low-sodium soy sauce
  • 1/2 cup carrots, grate
  • 1 tablespoon of sesame seeds
  • 2 cups of broccoli, cut into small florets
  • 1/4 cup onion, cut into small pieces
  • 2 cups mushrooms, sliced
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 teaspoons of fresh, grated ginger
  • 1/4 cup vegetable broth, water optional
  • 1/4 cup cashews, optional water chestnuts
  • 2 tablespoons of rice wine vinegar


  1. In a large skillet over high heat, add broccoli, onions, garlic, mushrooms, red chillies, ginger, and water. Cook, stirring constantly, until the broccoli is soft and the onions are clear. Add broth and more as needed to prevent vegetables from sticking.
  2. Add carrots, cashews, vinegar, soy sauce, and coconut sugar. Mix well and boil for about 2 minutes. Sprinkle with sesame seeds. Serve alone or over quinoa or brown rice.

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