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.)
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!
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!
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.
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!
For more inspiration, also browse all vegan mushroom recipes or broccoli recipes.
Portobello Mushroom & Broccoli Stir-Fry
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
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan broccoli and Portobello mushroom stir fry, also check out:
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Jennifer says
We love stir fry! They are so easy to adapt based on what veggies you have on hand, but loved this with mushrooms as the star!⭐️ I followed your suggestions and added summer squash from the garden. I love using your stir fry recipes for the variations in sauces you provide to complement the veggies you selected. This was fantastic!
Kaitlin says
I bet your garden-fresh summer squash really enhanced this dish, Jennifer! Yum. And thanks for your kind words about the stir-fry recipes here. Thrilled you're enjoying them!
Keith says
My wife loved it.
Kaitlin says
Wonderful to hear, Keith. Thanks for coming back to share your feedback!
Bobbie says
This was delicious! Served it with rice noodles mixed in. Very light!
Kaitlin says
Great idea with the rice noodles! So glad you enjoyed it, Bobbie. Thanks for sharing!
Melissa says
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!!
Kaitlin says
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!
Fuchi Girl says
I made this and it's fantastic!
Kaitlin says
So great to hear! Thank you for the feedback.