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.
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
- 1/2 tsp rice wine vinegar
- 1 tsp toasted sesame oil
For the stir fry
- 1 tbsp coconut oil
- 1/2 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