Vegan Broccoli and Mushroom Stir Fry
This quick and vibrant stir fry warms your heart with a delicious blend of broccoli, mushrooms, and colorful bell peppers, ready in just minutes.
Ingredients
Vegetables
- 2 cups broccoli florets Fresh or frozen both work.
- 1 cup sliced mushrooms Button or cremini mushrooms can be used.
- 1 bell pepper, sliced Any color bell pepper is suitable.
- 1 carrot, julienned Adds crunch and sweetness.
Sauce and Seasoning
- 2 tablespoons soy sauce Use tamari for a gluten-free option.
- 1 tablespoon olive oil Use for sautéing.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon ginger, grated Fresh ginger recommended.
- Salt and pepper to taste Adjust according to preference.
- Sesame seeds for garnish (optional) For added flavor and texture.
Instructions
Preparing the Stir Fry
- Heat olive oil in a large pan over medium heat.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Add broccoli, mushrooms, bell pepper, and carrot to the pan.
- Stir-fry the vegetables for 5-7 minutes until they are tender but still crisp.
- Pour in soy sauce and stir to coat the vegetables evenly.
- Season with salt and pepper to taste.
- Serve warm, garnished with sesame seeds if desired.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to a month. Reheat on the stove when ready to serve.