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Skip the take out and make this instead! Sweet and savory homemade Teriyaki Mushrooms made with oyster mushrooms and broccoli will surely hit the spot!
Can Vegans Eat Teriyaki Sauce?
They can eat this version! The ingredients included to make this teriyaki sauce are
- dark soy sauce
- mirin sake
- rice vinegar
- water
- organic cane sugar
- cornstarch
How do I Serve Teriyaki Mushrooms?
- over quinoa
- over white or brown jasmine rice
- over buckwheat noodles
How to Make Teriyaki Mushrooms?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Clean and Prep Mushrooms
- First clean your oyster mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Then split mushrooms in half to resemble strips slightly. (Photos 1 & 2)
- Add mushrooms to a bowl along with marinate. Cover and allow mushrooms to marinate for 10 minutes. (Photos 3 & 4)
Cook Oyster Mushrooms
- Assemble your teriyaki sauce. Grab a skillet heat on medium high heat. Stir fry broccoli and mushrooms for about 2 to 3 minutes until broccoli starts to soften.
- Then proceed to pour your teriyaki sauce in your skillet and stir over veggies until sauce starts to thicken. Serve over rice, quinoa, or noodles. Garnish with green onions.
Substitution, Cook, and Storage Tips:
- You can use any mushrooms you like (tho I HIGHLY RECOMMEND oyster mushrooms because of it's "meaty" texture.) or you don't have to use mushrooms at all. You could do this recipe with tofu, chickpeas, seitan, or soy curls.
- The mirin sake can be skipped but I like the additional sweetness it adds to the sauce.
- This recipe will last in the refrigerator for 2-3 days. It is NOT freezer friendly.
More Oyster Mushroom Recipes You'll Love
- Fried Oyster Mushrooms
- Oyster Mushroom Jackfruit Pot Roast
- Vegan Po Boy Sandwich (with Oyster Mushrooms)
- Vegan Oyster Mushrooms Nachos
- King Oyster Mushroom Soup
- BBQ Vegan Stuffed Sweet Potatoes
Teriyaki Mushrooms (made with Oyster Mushrooms!)
Skip the take out and make this instead! Sweet and savory homemade Teriyaki Mushrooms made with oyster mushrooms and broccoli will surely hit the spot!
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Servings: 2 servings
Calories: 636kcal
Ingredients
Marinate
- 1 package oyster mushrooms (1 pound approximately) note 1
- 1 teaspoon dark soy sauce note 2
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon mirin sake note 3
Vegan Teriyaki Sauce
- 1 tablespoon cornstarch
- 2 tablespoon dark soy sauce note 2
- 1 teaspoon rice vinegar
- 1 tablespoon mirin sake note 3
- 3 tablespoon organic cane sugar
- ½ cup water
For Stir Fry, Serving, Garnish
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic paste or minced garlic
- 2 cups broccoli
- 4 cups steamed Jasmine Rice or Quinoa
- green onions
Instructions
- First clean your oyster mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Don't rinse your mushrooms because mushrooms hold a lot of water. Then split mushrooms in half to resemble strips slightly.
- Add mushrooms to a bowl along with 1 teaspoon of dark soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, and 1 teaspoon of mirin sake. Mix all ingredients together until they fully coat mushrooms. Cover and allow mushrooms to marinate for 10 minutes.
- While mushrooms marinate, begin assembling your teriyaki sauce by combining 1 tablespoon cornstarch, 2 tablespoon dark soy sauce, 1 teaspoon rice vinegar, 1 tablespoon mirin sake, 3 tablespoon organic cane sugar, and ½ cup water in a bowl or measuring cup. Set aside.
- Grab a skillet heat on medium high heat. Add 1 teaspoon of sesame oil to your pan along with minced 1 teaspoon garlic, 2 cups broccoli, and marinate mushrooms. Stir fry for about 2 to 3 minutes until broccoli starts to soften. Then proceed to pour your teriyaki sauce in your skillet and stir over veggies for 1 - 2 minutes until sauce starts to thicken.
- Serve over rice, quinoa, or noodles. Garnish with green onions. This recipe will last in the refrigerator for 2-3 days. It is NOT freezer friendly.
Video
Notes
- OYSTER MUSHROOMS: This recipe will work with any mushrooms you desire if you can't access oyster mushrooms. or you don't have to use mushrooms at all. You could do this recipe with tofu, chickpeas, seitan, or soy curls.
- DARK SOY SAUCE: You can find dark soy sauce at your local Asian Market, however regular soy sauce will work as well. You can also order dark soy sauce on Amazon.
- MIRIN SAKE: This can be skipped but I like the additional sweetness it adds to the sauce.
- SERVING SIZE: The serving size is based on the full recipe being divided in half and includes the rice in the nutritional information.
- STORAGE: This recipe will last in the refrigerator for 2-3 days. It is NOT freezer friendly.
Nutrition
Nutrition Facts
Teriyaki Mushrooms (made with Oyster Mushrooms!)
Amount Per Serving (1 serving)
Calories 636
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 1294mg56%
Potassium 461mg13%
Carbohydrates 125g42%
Fiber 4g17%
Sugar 23g26%
Protein 13g26%
Vitamin A 567IU11%
Vitamin C 82mg99%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Maggie
I loved this! I didn’t have broccoli so I used bok Choi. It was great! We will definitely be making this again!
Gina Marie
So glad you enjoyed it!
STEPHANIE FERGUSON
Hi - I want to make the Teriyaki brocolli and King Oyster Mushroom recipe. So can white granulated sugar be substituted for the organic sugar in the Teriyake sauce? Or can RAW BROWN SUGAR not processed be substituted as well? Thank you!