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    Home » Recipes » Recipe

    Portobello Mushroom & Broccoli Stir-Fry (30 Minute)

    Jul 15, 2018 by Kaitlin

    This vegan Portobello Mushroom and Broccoli Stir Fry is an easy 30-minute meal! It's so satisfying and customizable with your own favorite veggies. Serve it over brown rice or quinoa! (Gluten-free, oil-free.)

    Vegan mushroom stir fry on a plate with brown rice

    An Asian-style take-out dish made easy (and healthier!) right at home.

    This broccoli mushroom stir-fry is only 9 ingredients and pleasantly satisfying. We like serving it over warm brown rice or quinoa.

    I find Asian take-out dishes are often weighed down by a lot of oil, so I opted for an oil-free stir-fry method for this recipe.

    We simply substitute vegetable broth or water to sauté instead of oil. Light and healthy, yet delicious!

    Fresh whole portobello mushrooms on a white table

    Ingredients for Portobello Stir-Fry

    For this recipe you will need a large skillet or wok and these ingredients:

    • Portobello mushroom: Portobellos are a great meat substitute because they have such a deliciously tender texture. However you can substitute other mushrooms such as cremini, white button, shiitake mushrooms, etc.
    • Fresh broccoli florets
    • Yellow onion: Or white onion, sweet onion, or red onion.
    • Red bell pepper: Or other color such as yellow bell pepper or orange bell pepper.
    • Vegetable broth
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Use low sodium if desired. Coconut aminos could also work if you have that.
    • Hoisin sauce: Be sure to use one you enjoy. I use San-J brand for gluten-free.
    • Fresh garlic cloves
    • Fresh ginger
    • Cornstarch or arrowroot: This is used to thicken the sauce.

    Sesame oil option: I prepare this recipe oil-free, however you can also stir-fry your veggies with a tablespoon of toasted sesame oil for more flavor if desired!

    Ingredients for stir fry in a large skillet ready to sauté

    Customizing

    Change up this recipe with your own favorite vegetables to taste, or whatever is in season. Some options include:

    • Asparagus
    • Zucchini
    • Green onion (scallion)
    • Snow peas or sugar snap peas
    • Green beans
    • Green cabbage, savoy cabbage, or napa cabbage
    • Bok choy
    • Carrots

    More protein: You can also add more protein and flavor with tofu, tempeh, or your favorite vegan beef or vegan chicken strips.

    Asian-style sauce pouring over cooked vegetables in pan

    Serving

    Grains: Either serve this dish as is, or over a bed of cooked brown rice, quinoa, or noodles.

    Garnish: I like to top my bowl with sesame seeds before serving. You can also add red pepper flakes for a little spice.

    Have leftover hoisin sauce? It's also great in these Hoisin Peanut Noodles or Vegetable Lo Mein!

    Cooked vegetables and mushrooms in a pan with wooden spoon

    For more inspiration, also browse all vegan mushroom recipes or broccoli recipes.

    Vegan mushroom stir fry on a plate with brown rice

    Portobello Mushroom & Broccoli Stir-Fry

    An easy vegan stir-fry made healthy right at home! Only 30 minutes and customizable with your favorite veggies.
    5 from 6 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Asian-Inspired, Gluten-Free Option, Oil-Free, Vegan
    Servings: 3

    Ingredients

    • 2 extra-large portobello mushrooms (about 12 oz.)
    • 2-3 cups fresh broccoli florets
    • 1 yellow onion (or white, sweet, red)
    • 1 red bell pepper
    • Optional: sesame seeds for topping

    For the stir-fry sauce:

    • 1/2 cup vegetable broth
    • 3 Tbsp. tamari (or soy sauce)
    • 2 Tbsp. hoisin sauce (gluten-free if desired*)
    • 2-3 cloves garlic
    • 1 Tbsp. cornstarch or arrowroot (to thicken)
    • 1-2 tsp. grated/minced ginger (optional)

    Instructions

    • Make the stir-fry sauce: Mince garlic and add all sauce ingredients to a small bowl. Whisk to combine and set aside.
    • Wipe portobellos clean with a damp towel. Remove stem and slice into thin strips (about 1/3-inch thick).
    • Slice onion and bell pepper.
    • In a large skillet over medium-high heat, sauté portobellos, bell pepper, onion, and broccoli florets. (For oil-free, use about 3 Tbsp. broth/water in place of oil.)
    • Sauté for 7-8 minutes, gently stirring occasionally. Add a touch more water/broth as needed.
    • Whisk the sauce again and add to skillet. Toss well to combine and sauté for 2-3 minutes or until slightly thickened, stirring often.
    • Serve over rice, quinoa, or noodles and top with sesame seeds and more tamari if desired.

    Notes

    *For gluten-free: I use tamari and San-J brand gluten-free hoisin sauce.
    Variations: Use other mushrooms or a combination. Or swap out the broccoli for your own favorite veggies or whatever is in season. Try asparagus, zucchini, green onion, snow peas, green beans, cabbage, baby bok choy, etc.
    Sauce: Adjust the sauce flavors as you see fit. Add more/less hoisin, tamari, or garlic to your taste.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Portobello Mushroom & Broccoli Stir-Fry
    Amount per Serving
    Calories
    118
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    1
    mg
    0
    %
    Potassium
     
    592
    mg
    17
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    1705
    IU
    34
    %
    Vitamin C
     
    108
    mg
    131
    %
    Calcium
     
    52
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan broccoli and Portobello mushroom stir fry, also check out:

    • Broccoli Cashew Stir Fry
    • Teriyaki Vegetable Stir Fry
    • Portobello Fajitas

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Recipes

    • Mushroom Pesto Pasta
    • Strawberry Baked Oatmeal
    • Southwest Black Bean Burger
    • Vegan Big Mac Sauce (No Mayo!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Bobbie

      January 14, 2022 at 6:02 pm

      5 stars
      This was delishous! Served it with rice noodles mixed in. Very light!

      Reply
      • Kaitlin

        January 14, 2022 at 7:20 pm

        Great idea with the rice noodles! So glad you enjoyed it, Bobbie. Thanks for sharing!

        Reply
        • Melissa

          April 02, 2022 at 11:09 am

          5 stars
          I used this recipe mainly as it was however, didn't have hoisin on hand, so I subbed soy sauce, sugar, sesame oil and siracha. Wow! It was a fantastic little meal. I'm just getting my feet wet in the kitchen and discovering I'm in love with cooking! Thank you for a fantastic Asian inspiration!!

          Reply
          • Kaitlin

            April 07, 2022 at 8:16 am

            Great substitutions, Melissa! So glad this worked out for you. Thanks for sharing your kind and helpful feedback. Wishing you all the best in your new cooking journey!

    2. Fuchi Girl

      August 31, 2018 at 1:30 am

      I made this and it's fantastic!

      Reply
      • Kaitlin | The Garden Grazer

        September 05, 2018 at 4:51 pm

        So great to hear! Thank you for the feedback.

        Reply
    3. Lindsay

      July 16, 2018 at 2:37 am

      This looks like another fantastic recipe! Very similar to the broccoli with Asian garlic sauce, which I love and make often. I'll have to find some hoisin sauce.

      Reply
      • Kaitlin | The Garden Grazer

        September 05, 2018 at 3:19 pm

        Thank you!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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