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!
Lovely recipe, thank you.
Thanks for the feedback, Maria! We’re happy to hear that you enjoyed it 🙂
Made this last night as one of my meals for the week and had a serving tonight for dinner, over brown rice. Very tasty! I will probably go a little heavier on the sauce next time (so that it flavors the rice more), but I also used more broccoli and mushrooms than the recipe called for. Farmers Market *shrug* Glad I found this tasty way to use the bounty!
We’re glad yo loved the recipe! Happy to hear you added some extra farmer’s market veggies to make this recipe perfect for you person taste!
Very good and quick. This recipe goes into the great food. Thank you!
We’re happy to hear that you enjoyed it, Cheryl! Thanks for the feedback!
I always try new recipes exactly as prescribed before deciding on any modifications. And I stuck to the original recipe, as usual, tonight. I am so glad I did. This was delicious! Everyone loved this dish. It disappeared. No leftovers. The only change I’m going to make next time around is to make a double recipe so I have leftovers for my fiancee to bring to work for lunch.
Glad to hear you loved the recipe, Gail!
Haven’t tried this yet. Just wanted to ask a question. I suffer with GORDS -or GERDS-, & vinegar is out for me. Is the rice wine vinegar safer for me than the malt or so called brown vinegar? /also, is coconut sugar better for us than normal white sugar?
Heather, Please check with your doctor regarding the rice wine vinegar. Coconut sugar has lower glycemic index than white. With that said, there are conflicting views on whether one is healthier than the other. I suggest you do some research to make the most informed decision possible. 🙂
Can you substitute fresh green beans for the broccoli?
Denise, Definitely!
This was really good! I didn’t add mushrooms because I did t have them but added sugar snap peas. The flavors were awesome!!
Awesome, Dana! We’re glad you enjoyed it! 🙂
I made it so delicious,thanks for the recipe!!
Hey Ulises, that’s wonderful! We’re happy to hear that you loved it!
Hi! Stuck at home right now. Don’t have any cashews. I’m contemplating almonds. What do you think? This sounds delicious!
Almonds are delicious in this recipe. I’ve used both. I did use Slivered Almonds.
I loved this simple, healthy Asian recipe. If one wants to add protein, I suppose some tofu would be a fine addition. I would use firm tofu and fry it first. But really, it is perfect as it is and does not need additions.
You could also add edamame! We love putting this in our dishes for some extra protein.
Love your suggestion, Sue! I often use shelled edamame, called Mukimame. You can usually find these in the freezer section next to the edamame. They’re just easier to use.
Hi,
What are the storage instructions for this dish?
Gayla, Once cooled to room temperature, cover and refrigerate until ready to serve. I’ve frozen this recipe, thawed in the fridge, then heated in a skillet. Delicious!
This is so delicious.
Thanks Gillian! We’re so glad you enjoyed it!
Excellent vegan recipe! I made this with vegan yakisoba noodles, so yummy💛 My meat-eating husband loved it. This will be a staple in my kitchen.
Christina, That’s wonderful news. I’m so happy your family enjoyed the Stir-Fry. 🙂
This turned out delicious.I was out of soy sauce so googled and found I could sub Worcestershire sauce.Did everything else exactly as recipe directed.Put it over rice.Oh,I did use some extra mushrooms just because I had them.I am on low sodium so this was a good recipe for me.
You can use coconut aminos which is alternative to soy sauce. And fabulous too! Ever since I discovered it, we don’t use soy sauce any longer.
Sue, Definitely! We love coconut aminos as well. It’s a great alternative to soy sauce when you’re trying to cut down on sodium.
I have not made it yet but the ingredients are awesome so I know it will be a winner for me. And it’s not a time consuming recipe which makes it an all around winner. 👍🙌
JoAnn, I agree it’s not too time consuming and it’s delish!
I altered the recipe slightly by sautéing the ginger in sesame oil. Then followed the recipe with vegetable broth. It was delicious and sayisfying….Thanks for sharing with us….