Vegan Mushroom Stir-Fry

This Vegan Mushroom Stir-Fry is a tasty and healthy dish with lots of fresh mushrooms and colorful veggies. It’s quick to make and perfect for a busy day dinner or lunch. The soy sauce and garlic add a lovely flavor.

I like to pretend I’m a chef in a busy restaurant when I cook this. Sometimes I even dance around the kitchen with my spatula—that’s my secret to making it fun!

For a little extra protein, I toss in some tofu or serve it over brown rice. It’s simple, healthy, and perfect for a quick, meat-free meal anytime.

Ingredients & Substitutions

Mushrooms:
I use shiitake or cremini for their rich flavor. If fresh isn’t available, dried mushrooms rehydrated work well. They give the dish its meaty texture. Portobello is a good substitute if you want larger, hearty pieces.

Garlic & Ginger:
Fresh garlic and ginger boost the flavor and aroma. I recommend mincing both finely. For a quick option, pre-minced garlic or ginger paste is fine. Just reduce the added salt if you use store-bought pastes.

Soy Sauce:
This adds saltiness and umami. Light soy sauce is milder; dark soy provides deeper color. Coconut aminos is a gentle, soy-free alternative suited for a milder, sweeter flavor. Use less if you want a lighter taste.

Vegetables & Oil:
Broccoli, bell peppers, or snap peas add crunch and color. For oil, use a neutral one like canola or vegetable oil. Toasted sesame oil adds depth if used sparingly at the end. Substitute with olive oil for a different flavor.

How do I stir-fry mushrooms without them becoming soggy?

Start with a hot pan to sear the mushrooms quickly, locking in flavor and texture. Do not overcrowd the pan — cook in batches if needed. Keep stirring constantly to prevent burning or releasing too much moisture, which causes sogginess.

• Step 1: Heat your pan over medium-high heat until hot. Add a small amount of oil.
• Step 2: Add mushrooms in a single layer. Let them sit for 1-2 minutes to develop a sear before stirring.
• Step 3: Keep stirring briskly to cook evenly. Cook until mushrooms are browned and tender, not slimy.



How to Make Vegan Mushroom Stir-Fry?

Ingredients You’ll Need:

Vegetables

• 2 cups sliced mushrooms
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 carrots, sliced

Sauces & Oils

• 3 tbsp soy sauce or tamari
• 2 tbsp sesame oil
• 1 tbsp rice vinegar

Others

• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green onions, sliced

How Much Time Will You Need?

Preparation: 10 minutes | Cooking: 10 minutes | Total: 20 minutes

Step-by-Step Instructions:

1. Prepare the ingredients

Wash and slice the vegetables. Mince garlic and grate ginger. Set everything aside for easy use.

2. Heat the pan

Warm a large skillet or wok over medium-high heat. Add sesame oil and swirl to coat the pan.

3. Cook the aromatics

Add garlic and ginger. Sauté for 30 seconds until fragrant, stirring constantly.

4. Stir-fry the vegetables

Add mushrooms, peppers, broccoli, and carrots. Cook for about 5-7 minutes until tender but crisp.

5. Add the sauce

Pour in soy sauce and rice vinegar. Toss everything together. Cook for another 2-3 minutes to blend flavors.

6. Finish and serve

Remove from heat. Garnish with sliced green onions. Serve hot with rice or noodles.