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mushroom stir fry

Mushroom and Broccoli Stir Fry with Peppers

Tasty and filling this Vegan Mushroom and Broccoli Stir Fry with Peppers is ready in under 30 minutes. Perfect for a quick and easy weeknight dinner.
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 362kcal


For the marinade:

  • 300 g portobello mushrooms wiped clean then cut into medium slices
  • 3 tbsp dark soy sauce
  • 2 tbsp sweet chilli sauce
  • The zest of half a small lime
  • The juice of 1 lime about 3 tbsp
  • ½ tsp rice wine vinegar
  • 1 tsp toasted sesame oil

For the stir fry

  • 1 tbsp coconut oil
  • ½ a medium onion (125g) cut lengthways then sliced thinly
  • 1 red chilli pepper (1 level tbsp when chopped) pith and seeds removed then finely chopped
  • 2 fat cloves of garlic minced
  • 1 thumb size piece of ginger (20g) peeled and finely grated
  • 1 red bell pepper (180g) pith and seeds removed then sliced thinly
  • 280 g (or a small head) of broccoli broken into florets
  • 50 g cashew nuts
  • 175 g of noodles of your choice, we like wholewheat noodles
  • 3 small spring onions the white and some of the green part, finely chopped
  • Sesame seeds for serving


  • Whisk together all the marinade ingredients. 
    Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.
    Leave the mushrooms to soak up the marinade for about 10 minutes.
  • Cook the noodles according to the packet instructions.
  • In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. 
    Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes.  If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
  • Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
  • Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.


  • Nutritional Information is approximate and is calculated using an online nutrition tool. It is based on a serving of 4 and includes 1 tablespoon of sesame seeds.
  • Heat. If you are serving this to young children you may want to reduce the chilli, this was fine for my 12-year-old but younger kids may need it to be a little less spicy.
  • Freezing and Storing. I don't recommend freezing this meal. You can keep leftovers in the fridge in an airtight container for a day or two. I recommend reheating it in a wok.
  • Allergies. If you have a nut or sesame allergy then this will still taste great without the sesame oil and the cashews. 
  • Inspired by. This recipe was inspired by and roughly adapted from this recipe by Minimalist Baker.


Calories: 362kcal | Carbohydrates: 53.6g | Protein: 12.5g | Fat: 11.8g | Saturated Fat: 4.4g | Sodium: 607mg | Potassium: 714mg | Fiber: 6.2g | Sugar: 6.8g | Calcium: 60mg | Iron: 2.7mg