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!
has anyone substituted the soy sauce for coconut aminos before? thanks!
Michelle, I typically use either Tamari or Coconut Aminos. Both are delicious in this recipe.
It was pretty yummy. I did add a bit of sesame oil to finish it off. Next time I will toast the cashews first and will add some red bell pepper.
Tracee, Good tips! Thank you.
Just made this recipe for my dinner tonight and thoroughly enjoyed it. Thank you for the recipe and all the other delicious looking recipes on your site.
Thank you so much for the feedback. I’m so happy you enjoyed the stir-fry!
Can you use slivered almonds in place of cashews?
Lana, Definitely! I’ve used almonds and they are just as yummy.
I didn’t have cashews, so substituted some cashew butter. Excellent recipe. Rich, delicious flavor
We are moving to a more plant based diet and I made this recipe last evening. It was really, really good. Combing so many of the foods important for optimal health. This will be a regular in our home. Had to serve up with some brown rice for my hubby but I enjoyed it just “as is”. Thanks!
Holly, Congratulations!!! I think you’ll love plant based living. We have loads of yummy recipes. In fact, we have a plant based recipe at the top of our home page today. 🙂
Need recipe
It’s there. Just scroll down to find the recipe.
Doubled the recipe. I also added Brussel sprouts, and zucchini! And toasted the cashews for a second! Sooooo good served over quinoa! Thank you for the recipe!
So happy you enjoyed!
This looks so delicious and easy! I love recipes that accomplish both.
Very good recipe. I’ve just started the Whole Foods eating plan. No oil. So I loved the use of water and broth. I used a tablespoon of real maple syrup for the sweetener.My husband had no idea made without oil. I will use recipe again in future. Also used the water chestnuts didn’t have cashews.
Teresa, Thanks so much for the feedback. It’s amazing how easy it is to cook without any oil at all.
I make no oil fries all the time and love them. Parchment Paper is the secret!
I wanted to use up some leftover veggies this week and this recipe was perfect for that! I added noodles instead of brown rice or quinoa and a bag of Gardein’s “beef” tips. Delicious!
Oh my, sounds yummy! Thanks for the feedback and tips.
Great recipe! Thank you for sharing! I had to modify since I was missing a few things but it was still great! I coin sliced carrots, and used coconut aminos, and then added water chestnuts and frozen peas. This is my meal prep dinner for the week and I can’t wait! 🙂
That’s awesome, Kim! We’re so glad you enjoyed it! We appreciate the feedback! 🙂
Subbed Coconut Aminos for the Soy, since I don’t use soy products. I knew I couldn’t go wrong with this combination of veggies!
Love this dish!
Very good