This broccoli mushroom stir fry is great for a quick and easy weeknight meal.
This broccoli and mushroom stir-fry has been a weeknight staple in my kitchen for years—and for good reason. It’s one of those plant-based recipes that’s not only quick and easy, but also genuinely satisfying. If you’re looking for a healthy stir-fry recipe that doesn’t taste like “diet food,” this one hits the mark every time.
The Perfect Balance of Healthy and Delicious
I love that it’s naturally low in calories but high in fiber and antioxidants, which makes it perfect for anyone focused on weight loss or maintaining a clean eating lifestyle. The combination of tender-crisp broccoli, earthy mushrooms, and that savory, garlic-ginger sauce is so comforting and flavorful—it truly tastes like takeout, but better for you. This recipe is ideal for busy nights when you want something fast, nourishing, and packed with vegetables.
Super-Satisfying Ingredients
No matter how you choose to serve it, making the broccoli mushroom stir fry satisfying comes down to one simple decision: choose your vegetables wisely. You could use any seasonal vegetable, but there are a few crucial centerpiece ingredients that make high-protein vegan stir fry recipes super satisfying.
Broccoli: This veggie gives you something substantial to chew on, and that’s an important way to help yourself feel full. This green brassica vegetable also packs a nutritional punch. It brings vitamins C and K to the dish, along with fiber, folate, and anti-inflammatory benefits. It even brings a bit of protein—4 grams, which is a surprising amount for a vegetable.
Mushrooms: Mushrooms offer fiber and protein, which will help you feel fuller longer. This is really important, especially if you’re following a vegan diet without any animal proteins. They also have anti-inflammatory properties, so eaten along with broccoli they can help you reduce inflammation in the body. Nutritional benefits aside, mushrooms are bursting with umami flavors. These flavors create a really savory eating experience, which sends an “I’m full” message to your brain.
Cashews: Cashews offer more than just a sweet, nutty flavor. They also provide a lot of texture, which is helpful in creating a sense of fullness. It’s important to have a few different textures – crunchy, soft, chewy, and creamy – when creating a satisfying dish. The cashew will taste both crunchy and creamy, leaving you with a more pleasant eating experience.
They’re a perfect paleo food, too, because they’re a good source of both protein and fat. While fat sometimes gets a bad rap, the monounsaturated and polyunsaturated fatty acids found in cashews have actually been found to lower LDL (or, bad) cholesterol, which can reduce your risk of heart attack or stroke.
Serving Suggestions for Broccoli and Mushroom Stir-Fry
If you’re following a whole food plant-based diet or just trying to eat more veggies, this healthy mushroom and broccoli stir-fry recipe is a great one to keep on repeat. And if you’re like me and prefer to prep ahead, double the batch—it reheats beautifully for lunch the next day. I also recommend freezing a batch for the weekend.
While we love enjoying this broccoli and mushroom stir fry as a main course, it also pairs well with a number of other dishes for a more filling meal. Try it alongside one of these healthy recipes:
- Asian Chicken Wraps
- 6-Ingredient Chinese Chicken
- Slow Cooker Chicken Fried Rice
- Slow Cooker General Tso’s Chicken
- 6-Ingredient Orange Chicken
Now that you know all about our secret ingredients and why they work, are you ready to get your stir-fry on? We are too! We think you’ll love the flavor and texture of these vegan stir fry recipes, but be sure to drop us a line in the comments and let us know why.
Love this recipe? Be sure to check out these 19 Plant-Based Dinners in Under 30 Minutes for more easy and nutritious weeknight meal ideas!
Watch Us Make this Healthy Stir-Fry
Broccoli Mushroom Stir-Fry
Ingredients
- 2 cups broccoli cut into small florets
- 1/4 cup red onion chopped small
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1/4 teaspoon crushed red pepper (optional)
- 2 teaspoons ginger fresh, grated
- 1/4 cup vegetable broth optional water
- 1/2 cup carrot shredded
- 1/4 cup cashews optional water chestnuts
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon coconut sugar optional
- 1 tablespoon sesame seeds
Instructions
- In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
- Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
Nutrition Information
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Want more healthy stir fry recipes? We’ve got plenty to choose from! Try these stir fry recipes next:
- Chicken, Broccoli, and Asparagus Stir Fry
- Ginger Honey Chicken Stir Fry
- Shrimp Stir Fry
- Better Than Takeout Chicken Sesame Stir Fry Recipe
- Garlic Ginger Pork Stir Fry
Stir fry recipes are great for go-to quick and easy weeknight dinners! Check out our whole collection on our Facebook page or follow us on Pinterest for more.
Need a meal plan? Our 30-Day Plant-Based Meal Plan For Beginners is the perfect place to start!
Fabulous meal!!! Served this with quiona and my husband and I enjoyed every bite.
Linda, Great! Thank you for letting us know.
What kind of cashews did you use? Raw, roasted, like the canned ones? Also, do you recommend any particular type of mushroom?
Jenn, We used raw cashews but roasted can be used as well. Personally, I like white mushrooms but cremini or button would as well.
Do you need cooking oil?
Hello! Excellent question! No oil is necessary for this recipe. Water is added in small amounts to keep the ingredients from sticking to the pan. You can also use a non-stick skillet to help prevent sticking. To add flavor, you can also use a bit of vegetable broth, but keep in mind, that will alter the calorie and sodium content. Let us know if you have additional questions, and keep the comments coming!
is the blackening of some tip of your broccoli normal?
If referring the blackening happening from cooking, yes that is normal. If your broccoli is raw and black at the tips it should not be used.
Cab you replace the cashew nut with hazelnuts?
I would not recommend using hazelnuts. They taste very different and won’t be great with the other ingredients.
Yum. Added 1/2 tsp if Chinese Five spice. It was delicious
Susie, Great! Thanks for the feedback. 🙂
Love this recipe. Added a little shredded coconut for the sweetness. Think it would be great with adding chickpeas too. Served it with wild rice combo. It came out yummy. Easy to fix. Just be sure to have everything else ready to serve.
I am a bit disappointed with this recipe. I understand that this recipe is geared towards health, but it shouldn’t have to sacrifice flavor. Mushrooms and broccoli aren’t exactly high in flavor and by adding ingredients that are more on the bitter/tart side can severally cripple the overall dish. A couple of suggestions would be to 1) incorporate a different protein other than cashews (i.e. chicken, beef), 2) use a broth instead of water, 3) incorporate 1/4 to 1/2 brown sugar to reduce the bitterness of the soy sauce and rice wine vinegar, and 4) utilize the sweetness of bell peppers. With all this said, this recipe has huge potential to be absolutely delicious. It’s a good base to work with, and if that was the idea of this recipe, then it works.
Daniel, thanks for the feedback! All recipes can be viewed as guidelines and can be used for inspiration to make the recipe your own. Creativity is always encouraged!
Omg it was so delicious and full of flavor 😌 ty.
Great! So happy you enjoyed our recipe. 🙂
Daniel…The dish was intended to be a vegan dish; hence no meat. 1) If the cashews toast, they have a great flavor, 2) the recipe said vegetable broth, 3) the Recipe called for coconut sugar, and 4) bell pepper would taste good. Other than that, the sauce in the recipe tasted exactly how asian sauces taste with the taste of the vinegar. I cook asian all the time, and it tasted exactly as expected. If you like meat, thinly-sliced beef or chicken would taste great.
I made this dish last night and served it over whole grain rice. It was a hit with the family!
So glad everyone enjoyed it!
So delicious! Just made this for lunch and I was surprised by how much flavor it had! I put it over zoodles instead of brown rice but will definitely be making this again!
We’re so glad you love the recipe, Chelsea!
Thanks for such a wonderful recipe! I used frozen broccoli(thawed), substituted the red wine vinegar with terriaki sauce and added cooked chicken! Simply delicious!
Jocelyne, Great! So happy you enjoyed the Stir-Fry. 🙂
Great recipe! I have made it twice now. I think i need to cut the sugar a little bit. Maybe because I am using white sugar instead of coconut?
We’re glad you love the recipe, Andrea! Substituting white sugar for coconut sugar will change the flavor.
Absolutely loved it. It was a lot easier and took less time than I thought it would. I had to make a couple modifications because I didn’t have a couple ingredients. It was amazing. I will definitely be using this recipe again. Thanks for sharing.
Amelia, Great! Thank you for the feedback. 🙂
Made this recipe and really liked it. Most importantly, my son enjoyed it, too! After plating, I reseasoned mine with a little sweet soy sauce and I loved this! Definitely a keeper recipe.
Hi Sharon,
Awesome! We’re SO glad that you both loved it! 🙂
Is the serving size one half cup or one AND a half cups?
The nutrition information states there are 4 servings each serving is 1 1/2 cups.
Will this recipe turn out ok, if you double it?
Sue, Doubling the recipe should be fine. Enjoy!
Doubled everything….came out great.
I made this exactly like the recipe said and I thought it was awesome. I hate to admit it but it was so good I ate the whole thing myself! I did not serve it over rice – just ate the stir-fry. Yummo!!
Hahaha we’ve all been there! 😀 Thanks for the feedback, Susan!