Vegan Mushroom Stir-Fry

A quick and savory mushroom dish. Try over rice or pasta.  

  • 2 teaspoons canola oil
  • ½ pound mushrooms, sliced (Shitake are good but any will do)
  • 1 jalapeño or Serrano pepper, seeded, diced
  • 2 cloves garlic, minced
  •   1 tablespoon soy sauce or tamari
  •   Salt and freshly ground pepper, to taste
  •   Sesame seeds, toasted

Heat skillet over medium-high heat. When hot, add oil then mushrooms and stir-fry for one minute. Add jalapeño, garlic and soy sauce. Cook for 2 more minutes. Check for seasonings and sprinkle with sesame seeds. Serve warm or at room temperature.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.