Soy-Free Mushroom Stir-Fry

Elevate your weeknight dinner routine with this flavorful and vibrant Soy-Free Mushroom Stir-Fry! Packed with tender button mushrooms, crisp snap peas, colorful bell peppers, and a hint of heat from red pepper flakes, this dish is a perfect balance of savory and slightly tangy. The soy-free sauce, made with vegetable broth, lime juice, and just a touch of honey, creates a sticky glaze that clings beautifully to every veggie bite. Quick to prepare in just 30 minutes, this recipe is ideal for anyone seeking a plant-forward, allergen-friendly meal that doesn’t compromise on taste. Serve it as a light entrée or pair it with your favorite grain for a wholesome feast. Whether you're avoiding soy or simply looking for a veggie-loaded stir-fry, this easy recipe is sure to become a go-to favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams button mushrooms
• 1 medium bell pepper
• 1 large carrot
• 150 grams snap peas
• 3 stalks green onions
• 3 units garlic cloves
• 1 inch ginger
• 2 tablespoons avocado oil
• 0.5 cup vegetable broth
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 tablespoon lime juice
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Clean the button mushrooms and slice them thinly. Set aside.

Step 2

Core and slice the bell pepper into thin strips.

Step 3

Peel and julienne the carrot into thin sticks.

Step 4

Trim the ends off the snap peas and set them aside.

Step 5

Slice the green onions thinly, keeping the white and green parts separated.

Step 6

Mince the garlic cloves and grate the ginger.

Step 7

In a small bowl, mix the vegetable broth, rice vinegar, honey, cornstarch, lime juice, red pepper flakes, salt, and black pepper until smooth. This will be your sauce.

Step 8

Heat a large skillet or wok over medium-high heat and add the avocado oil.

Step 9

Once the oil is hot, add the garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.

Step 10

Add the mushrooms, bell pepper, carrot, and snap peas. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.

Step 11

Pour the pre-mixed sauce over the vegetables in the skillet.

Step 12

Continue to cook, stirring frequently, for another 2-3 minutes until the sauce thickens and evenly coats the vegetables.

Step 13

Garnish with the sliced green parts of the green onions and serve hot.

Nutrition Facts

Serving size	(896.5g)

Amount per serving	% Daily Value*
Calories	595.3

Total Fat 29.6g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 1535.7mg	0%
Total Carbohydrate 74.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 36.7g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 188.3mg	0%
Iron 6.8mg	0%
Potassium 1689.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 10.9%

Carbs: 47.1%