Easy Vegan Broccoli and Mushroom Stir Fry with Umami Sauce

Name: Vegan Broccoli and Mushroom Stir Fry
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Ingredients: 1/4 cup soy sauce; 1/4 cup rice vinegar; 2 tablespoons vegan honey or maple syrup; 2 tablespoons sesame oil; 1 tablespoon cornstarch; 2 tablespoons sesame oil; 1 bunch broccolini; 1/2 red bell pepper; 1/2 green bell pepper; 1/2 yellow bell pepper; 1 cup mushrooms; 1 green onion; 1 tablespoon sesame seed

By:

Camille Hayes

Published:

October 8, 2026

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Vegan Broccoli and Mushroom Stir Fry

Let me show you the stir fry that has quietly become the most requested dinner in my house. This vegan broccoli and mushroom stir fry is a nutritional powerhouse hiding behind a tangy yet sweet sauce, and the mushrooms bring a deep umami flavor that makes everyone at the table forget there is no meat involved.

It is easy, it is fast, and it fits almost any occasion. Serve it to meat eaters who claim they do not like vegetables. Serve it for a casual dinner with friends, or as a midweek meal when the clock is working against you.

It also does a wonderful job of using up leftover vegetables that are sitting in the fridge and waiting for a purpose.

This is one of my favorite broccoli recipes, mostly because it never tastes the same twice. Swap the vegetables, adjust the sauce, and it still works. You can serve it with pasta noodles, rice, or quinoa, and dinner suddenly looks a lot more interesting.

It is the kind of dish I bring out when I want people to eat well without realizing how many vegetables they just had.

I always make extra on purpose. Leftovers go straight into an airtight container and become lunch the next day, and honestly, that lunch is often better than the first serving.

Make a double batch. This stir fry tastes even better the next day when the flavors meld together beautifully.

Recipe Detail	Amount
Servings	4
Prep time	20 minutes
Cook time	7 minutes
Total time	27 minutes

Jump To

1. Vegan Broccoli and Mushroom Stir Fry
2. Ingredients You’ll Need
3. How to Make Vegan Broccoli and Mushroom Stir Fry with Step By Step Instructions
4. Recipe Notes and Expert Tips
5. How to Store Leftover Vegan Broccoli and Mushroom Stir Fry
6. What to Serve with Vegan Broccoli and Mushroom Stir Fry
7. FAQs
8. Vegan Broccoli and Mushroom Stir Fry

Ingredients You’ll Need

You only need a short list of everyday ingredients, and everything here is easy to find at a regular grocery store. Here is the full lineup.

For the sauce

Vegan Broccoli And Mushroom Stir Fry, Ingredients You'll Need

1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons vegan honey or maple syrup
2 tablespoons sesame oil
1 tablespoon cornstarch

For the vegetables

2 tablespoons sesame oil
1 bunch broccolini, about 7 to 8 sticks
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 cup mushrooms
1 green onion
1 tablespoon sesame seed

If you enjoy a little extra aroma, you can whisk in 1/2 teaspoon each of garlic and ginger along with the sauce. It is completely optional, but it is lovely.

How to Make Vegan Broccoli and Mushroom Stir Fry with Step By Step Instructions

Set aside about 20 minutes for preparation and 7 minutes at the stove. That is the whole commitment, and most of it is chopping.

Preparing the Sauce

Whisk the soy sauce, rice vinegar, vegan honey or maple syrup, sesame oil, and cornstarch together in a small bowl until everything is well combined.

The cornstarch is what gives the sauce its glossy body later, so make sure there are no dry pockets hiding at the bottom of the bowl. If you like garlic or ginger, this is the moment to add 1/2 teaspoon of each. Set the bowl aside while you handle the vegetables.

Cooking the Vegetables

Slice the broccolini, the red, green, and yellow bell peppers, the mushrooms, and the green onion. The size and shape of your cuts change the texture of the finished dish, so slice them the way you enjoy eating them. Thicker pieces stay crunchy, thinner pieces turn silky.

Heat a wok or a large skillet over medium high heat and add the sesame oil. Once the oil is hot, add the vegetables and sauté for about 7 minutes, stirring constantly, until they are tender but still have a little crunch. Keep everything moving so nothing scorches.

Bringing It All Together

Pour the prepared sauce over the cooked vegetables and keep stirring as it cooks for a couple of minutes. You will see it thicken into a shiny glaze that coats every single piece. Once that happens, you are done.

Garnish & Serve

Take the pan off the heat and scatter the green onion and sesame seeds over the top.

Serve it hot, right away, while the vegetables still have their bite and the sauce is still clinging to them.

Recipe Notes and Expert Tips

These are the small details that separate a good stir fry from a great one. Let me walk you through them.

Get the pan properly hot first. A hot wok or pan gives the vegetables a quick sear, which keeps them crisp. Add them too early and they steam instead, and steamed vegetables turn soft and soggy.

Swap vegetables freely. Broccolini, carrots, zucchini, snap peas, snow peas, and bean sprouts all work beautifully here. Use what is in season or what is already sitting in your fridge.

Control the sauce thickness. More cornstarch gives you a thicker, stickier glaze. Less cornstarch gives you a thinner sauce that soaks right into rice.

Add heat if you like it. Red pepper flakes or a splash of hot sauce wake the whole dish up in seconds.

Vegan Broccoli And Mushroom Stir Fry, Recipe Notes and Expert Tips

Bring in vegan protein. Tofu, tempeh, beans, or nuts all fit here, either mixed through or served alongside.

Going gluten free? Use tamari or a certified gluten free soy sauce in place of the regular soy sauce.

Frozen vegetables work too. They release more water as they cook, so expect the texture and the cooking time to shift a little.

Make it ahead. Double the batch. The flavors meld overnight and the next day it tastes even better, which makes it ideal for weekly lunches and dinners.

My simplest rule of thumb is this: hot pan, crisp vegetables, glossy sauce, and a generous hand with the garnish. Get those four things right and you will be making this one on repeat.

How to Store Leftover Vegan Broccoli and Mushroom Stir Fry

Leftovers here are a gift, not an afterthought. Handle them well and tomorrow’s lunch is already sorted.

Let the stir fry cool to room temperature first.
Transfer it into airtight containers.
Refrigerate it, where it keeps for up to three or four days.
Reheat gently in a pan over medium heat or in the microwave.

Warm it just until it is heated through. Overcooking is the one thing to avoid here, because the vegetables turn mushy and lose the texture that made them so good the first time. A quick gentle warm up is all this dish needs.

I usually portion it into single serving containers the same evening, which makes busy mornings effortless. Honestly? I sometimes skip the reheating altogether and eat it cold, straight from the container. The flavors are even more pronounced that way, and it makes a brilliant desk lunch.

What to Serve with Vegan Broccoli and Mushroom Stir Fry

Choosing the right side turns this from a simple vegetable dish into a full feast. Here is how I like to build the plate.

Choose the Right Base

Steamed cilantro lime rice, jasmine rice, and brown rice all make excellent foundations. For noodles, soba, udon, or rice noodles give the meal an Asian inspired twist. If you want something lighter, quinoa or couscous soak up the sauce beautifully without weighing the plate down. Every one of these bases catches that sauce, so nothing goes to waste.

Add a Protein

Tofu or tempeh are my go to choices. I pan fry them until the edges are crisp, then either fold them through the stir fry or serve them on the side so everyone can help themselves. Cooked beans or lentils are another nutritious option that sits comfortably next to these flavors.

Don’t Forget the Finishing Touches

Set out Thai sweet chili sauce, soy sauce, chili oil, or Sriracha so everyone can dial in their own heat. Top with fresh cilantro or basil, then sprinkle toasted sesame seeds or peanuts over the top for a nutty finish. A little extra green onion never hurts either.

Put it all together and you have a weeknight friendly dinner that feels like something you would happily order out. Give it a try this week, and let me know which base became your favorite.

FAQs

How do you make vegan broccoli mushroom stir fry?

To make this stir fry, whisk together 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons vegan honey or maple syrup, 2 tablespoons sesame oil, and 1 tablespoon cornstarch for the sauce. Sauté 1 bunch broccolini, 1/2 each of red, green, and yellow bell peppers, and 1 cup mushrooms in 2 tablespoons sesame oil for about 7 minutes until tender-crisp. Add the sauce and stir until thickened, then garnish with green onions and sesame seeds.

How do you thicken vegan stir fry sauce?

The sauce thickens with 1 tablespoon of cornstarch whisked into the liquid ingredients before cooking. For a thicker sauce, you can add an extra teaspoon of cornstarch dissolved in cold water. As the sauce simmers with the vegetables, it will reduce and coat them evenly.

Can you use frozen broccoli in stir fry?

Yes, you can use frozen broccoli, but be aware that it releases more water during cooking, which can make the stir fry soggy and extend the cooking time. To minimize this, pat the frozen broccoli dry and consider adding it later in the cooking process. Fresh broccolini is recommended for the best texture.

How do you store leftover vegan broccoli mushroom stir fry?

Cool the stir fry to room temperature, then transfer it to an airtight container and refrigerate for up to 3 to 4 days. Reheat in a pan over medium heat or in the microwave, being careful not to overcook the vegetables. The flavors often meld and improve overnight, making it great for meal prep.

Easy Vegan Broccoli and Mushroom Stir Fry with Umami Sauce

Vegan Broccoli and Mushroom Stir Fry

Ingredients You’ll Need