Soy-Free Savory Mushroom Stir Fry

Discover the bold, umami-packed flavors of this Soy-Free Savory Mushroom Stir Fry—an easy and healthy dish bursting with vibrant vegetables and a rich, aromatic sauce. Perfect for those avoiding soy, this recipe uses coconut aminos for a naturally sweet and savory punch, complemented by fresh ginger and garlic. A medley of tender mushrooms, crisp broccoli, and colorful bell peppers and carrots are stir-fried to perfection, then coated in a silky, cornstarch-thickened sauce. Ready in just 30 minutes, this gluten-free and vegan-friendly dish is a weeknight lifesaver that pairs seamlessly with rice or noodles. Garnished with green onions and sesame seeds, it’s as visually stunning as it is delicious!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Assorted mushrooms (such as cremini, shiitake, and oyster)
• 1 large Red bell pepper
• 200 grams Broccoli florets
• 1 medium Carrot
• 60 milliliters Coconut aminos
• 2 Garlic cloves
• 15 grams Ginger
• 2 tablespoons Olive oil
• 120 milliliters Vegetable broth
• 1 tablespoon Cornstarch
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 2 Green onion (scallions)
• 1 tablespoon Sesame seeds (for garnish)

Directions

Step 1

Clean and slice the mushrooms. Try to keep the pieces relatively the same size for even cooking.

Step 2

Cut the red bell pepper into thin strips. Set aside.

Step 3

Peel the carrot and slice it into thin rounds.

Step 4

Chop the broccoli into bite-sized florets.

Step 5

Mince the garlic cloves and the ginger.

Step 6

Thinly slice the green onions and set aside for garnish.

Step 7

In a small bowl, mix the vegetable broth with cornstarch until smooth. Set aside.

Step 8

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

Step 9

Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

Step 10

Add the mushrooms, broccoli, bell pepper, and carrots to the skillet and stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Step 11

Pour the coconut aminos and the broth-cornstarch mixture over the vegetables. Stir well to coat everything, and cook for an additional 2-3 minutes until the sauce has thickened.

Step 12

Season with black pepper and salt to taste, adjusting as necessary.

Step 13

Remove from heat and transfer to a serving dish.

Step 14

Garnish with sliced green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(1189.8g)

Amount per serving	% Daily Value*
Calories	699.1

Total Fat 35.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 2677.5mg	0%
Total Carbohydrate 76.1g	0%
Dietary Fiber 18.9g	0%
Total Sugars 30.0g
Protein 26.6g	0%

Vitamin D 35IU	0%
Calcium 275.3mg	0%
Iron 8.1mg	0%
Potassium 2489.4mg	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: 44.0%

Protein: 14.5%

Carbs: 41.5%