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Vegan Portobello & Zucchini Stir Fry

  • Author: Caitlin
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x


Adapted from The Minimalist Baker


  • 1 cup brown rice (uncooked)
  • For the Marinade:
  • 3 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon lime or rice vinegar
  • 2 cloves garlic, minced
  • 2 Tablespoons grated ginger
  • 1/4 teaspoon red pepper flakes
  • For the Stir Fry:
  • 2 large portobellos
  • 1/2 a medium onion, sliced
  • 2 medium zucchini
  • 2 cups frozen cauliflower, slightly thawed (feel free to sub with fresh or to use broccoli instead)


  1. Cook the brown rice according to your preference/directions. I cook 1 cup short grain brown rice with 1.75 cups water, and simmer on low for about 25 minutes, or until all the water is absorbed.
  2. In a jar or large bowl, combine the ingredients for the marinade: soy sauce, sesame oil, vinegar/lime juice, garlic, ginger, and red pepper flakes.
  3. Slice the portobello mushrooms into thick slices and place in a shallow dish. Cover with the marinade and let sit for about 15 minutes. Remove the cauliflower from the freezer and let it sit on the counter to start thawing.
  4. Add a few tablespoons of the marinade to a wok or large pan and sauté the onions over medium-high heat until translucent and cooked through. Add the cauliflower and stir-fry over medium heat until completely thawed and warm.
  5. Finally, slice the zucchini into quarters and cut into 2-3-inch pieces, add it to the pan and cook just until they’ve started to get a bit soft. You want them to have a good bite and not get soggy, so just a couple of minutes.
  6. Remove the vegetables from the pan and sauté the mushrooms until they’ve shrunk in size by about half. Optional: you can totally sear the mushrooms on both sides like this recipe recommends if you’re not pressed for time.
  7. Return the vegetables and any remaining marinade to the pan/wok and cook it all together for another 5 minutes or so. Serve over the brown rice, and garnish with sesaame seeds, green onions, Sriracha, or whatever you’d like!
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