Vegan Broccoli Mushroom Stir Fry

The other day I got a text from The Kid asking if she could make dinner for us one night. I was getting ready to reply when she followed up with a pic of a recipe that she had found on Pinterest. Now this so rarely happens, that I had to contain my excitement. Much like approaching a unicorn, I didn’t want to come screaming into the room and scare her away. 😉

Inside I was squealing OMGOMGOMGOMGOMG! Outside I was all… sure, yeah, whatev. Now if you know me, you realize that I most likely came across as Kristen Wiig’s character in the surprise party episode of SNL. The last time this happened was with teriyaki chicken. This time it was a recipe for a portabello mushroom stir fry. It was marked as clean eating and was actually vegan. Whoa, moment of pride there too.

So I did a quick inventory of the pantry and fridge to see what we had and what we needed. I made a few modifications to the recipe and a quick trip to the store for mushrooms. I opted for white mushrooms instead of portabello since they were much cheaper. Hey, I’m me and I still get bonus points for harnessing my excitement. We had everything else so we were ready to roll for Friday Night Dinner made with The Kid’s very own hands.

She chopped all the veggies, stir fried it all, and I didn’t lift a finger. I was actually impressed at the taste of it. The walnuts were used in place of meat to give it a meat-like texture. It didn’t taste nutty at all and smelled wonderful. She used the leftover grilled green onions from a tomato barley salad and the charred flavor was perfect in the stir fry.

Vegan Broccoli Mushroom Stir Fry Vegan Broccoli Mushroom Stir Fry

  • 1 cup uncooked white rice
  • 1/3 cup walnuts, roughly chopped
  • 1 1/2 cups frozen peas, thawed
  • 1 tsp sesame oil
  • 4 green onions, chopped
  • 3 Tbsp low sodium soy sauce, divided
  • 1 1/2 tsp coconut oil, divided
  • 1 broccoli crown including stems, chopped into florets
  • 1/2 small onion, diced
  • 8 oz white mushrooms, sliced

Cook the rice according to package directions. In a large bowl, mix the walnuts, peas, sesame oil, green onions, and 2 Tbsp of the soy sauce. Mix well and set aside.

Heat a pan or wok over medium-high heat and add 1/2 tsp coconut oil. Swirl to coat pan. Add the broccoli and cook for about 5 minutes until it softens a bit and turns bright green. Push the broccoli to one side and add another 1/2 tsp of coconut oil.

Add the onions and cook until translucent. Push the onions and broccoli to the side a bit and add the final 1/2 tsp of coconut oil. Add the mushrooms and stir fry until softened and the veggies are tender crisp. Remove from heat and stir in the remaining Tbsp of soy sauce.

Add the broccoli mixture to the bowl with the peas and green onion mixture. Toss to mix. Divide the rice evenly into bowls and top with the veggies.

Makes 4 servings.

Because The Kid was in charge of this one, I don’t have the exact macros for the recipe. Very roughly speaking, the macros were approximately 396 calories per serving – 14g protein, 58g carbs, and 12g fat.

I’m excited to see when and what The Kid wants to try next. Until then, I’ll remain silently hopeful. Squeeeeee!

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