Portobello Mushroom & Broccoli Stir-Fry

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.

AuthorKaitlin - The Garden Grazer

Prep Time:15

Cook Time:15

Total Time:30

CourseMain Dish

CuisineAsian-Inspired, Gluten-Free Option, Oil-Free, Vegan

Servings

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)