Broccoli Mushroom Stir Fry
This Broccoli Mushroom Stir Fry is a delicious vegan side dish. You could make it for dinner by adding tofu, chickpeas, or even tempeh!
Servings 5
Calories 218kcal
Ingredients
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon avocado oil use broth if oil free
- 24 oz baby bella mushrooms
- 1/4 cup hot water
- 4-5 cups broccoli partially defrosted, see notes
- 3/4 cup hot water
- 3 tablespoons hoisin sauce
- 1/3 cup soy sauce or coconut aminos
- 1/2 teaspoon ground ginger
- 1 tablespoon sesame oil use sesame seeds if oil free
- 1/2 lb cooked spaghetti
Instructions
- Slice the onions and mushrooms into nice bite size pieces and mince the garlic.
- In a skillet heat the avocado oil.
- Add the garlic and onions to the skillet and cook on medium heat until translucent.
- Add in the mushrooms and increase to medium-high heat. Pour in the 1/4 cup of water to help cook the mushrooms down.
- To make the stir fry sauce combine the hot water, hoisin sauce, soy sauce, ginger, and sesame oil in a bowl.
- Once the mushrooms are cooked you can add in the broccoli, stir, and then the sauce and stir again. Bring to a boil and allow the sauce to cook into the vegetables.
- Once boiling, add the spaghetti to the skillet mix to combine. Allow the noodles to cook in the sauce for 3-4 minutes.
- Serve as desired.
Video
Notes
- Slicing the mushrooms into bite sized pieces gives the dish a meaty texture.
- If you're using fresh ginger you'll want to heat it up with the garlic and onions.
- We use regular sesame oil, not toasted. Using toasted would give it a different taste.
- Use spaghetti to act as vegan lo mein noodles or gluten-free spaghetti. *Make sure products you are using for the sauce are gluten-free.
Nutrition
Calories: 218kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1053mg | Potassium: 943mg | Fiber: 4g | Sugar: 8g | Vitamin A: 454IU | Vitamin C: 67mg | Calcium: 76mg | Iron: 2mg