Broccoli and Mushroom Stir-Fry #vegan #dinner

Broccoli and Mushroom Stir-Fry #vegan #dinner

Pan-seared vegetables may be the ideal weeknight supper. Consider it – it's brisk, it's solid, and (above all) it's satisfyingly flavorful. You can serve veggie lover pan sear plans over quinoa for some additional protein in your life, or you can eat it with a pleasant aiding of solid dark colored rice. I've even made it with some fricasseed tofu on top and it's constantly delicious!

Regardless of how you serve it, making the sautéed food fulfilling boils down to one straightforward choice: pick your vegetables carefully. You could utilize any regular vegetable, this is valid, yet there are a couple of vital focal point fixings that make high-protein veggie lover pan sear plans too fulfilling. Need to know what they are? Peruse on!

Broccoli performs two significant capacities in veggie lover pan sear plans. Above all else, it takes up mass. It gives you something significant to bite on, and that is a significant method to enable yourself to feel full. In case you're finished eating in two chomps, you probably won't think you had a genuine supper!

This green brassica vegetable additionally packs a wholesome punch. It brings nutrients C and K to the dish, alongside fiber, folate, and mitigating benefits. A few people may reveal to you that mushrooms don't have any healthful advantages, however that is simply false. Mushrooms bring along some fiber and protein, which will enable you to feel more full for more. This is extremely significant, particularly in case you're following a vegetarian diet with no creature proteins.

As vegan meal you can serve this with Vegan Chickpea Lemon Rice

Broccoli and Mushroom Stir-Fry #vegan #dinner

This broccoli and mushroom stir-fry recipe makes a quick, easy, and healthy meal. Can serve as side dish, meal prep or vegan meal.


  • 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 fresh ginger, 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 low-sodium soy sauce
  • 1 tablespoon coconut sugar, optional
  • 1 tablespoon sesame seeds


  1. 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.
  2. 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

Read more our recipe : Hot Loaded Baked Potato Dip

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