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!
Change up this recipe with your own favorite vegetables to taste, or whatever is in season. Some options include:
- Green onion (scallion)
- Snow peas or sugar snap peas
- Green beans
- Green cabbage, savoy cabbage, or napa cabbage
- Bok choy
More protein: You can also add more protein and flavor with tofu, tempeh, or your favorite vegan beef or vegan chicken strips.
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.
Portobello Mushroom & Broccoli Stir-Fry
- 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)
- 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.
Nutrition Per Serving (Estimate)
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