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teriyaki oyster mushrooms and broccoli over white rice in a black bowl

Vegan Teriyaki Oyster Mushrooms and Broccoli

Skip the take out and make this instead! Sweet and savory Vegan Teriyaki Sauce served over marinated Oyster Mushrooms and Broccoli will surely hit the spot!
Course Main Course
Cuisine Vegan
Keyword oyster mushrooms, Vegan Teriyaki
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 636kcal
Author Gina Marie



  • 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


  • 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.



  1. 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.
  2. 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. 
  3. MIRIN SAKE: This can be skipped but I like the additional sweetness it adds to the sauce.
  4. SERVING SIZE: The serving size is based on the full recipe being divided in half and includes the rice in the nutritional information.
  5. STORAGE: This recipe will last in the refrigerator for 2-3 days. It is NOT freezer friendly.


    Serving: 1serving | Calories: 636kcal | Carbohydrates: 125g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Sodium: 1294mg | Potassium: 461mg | Fiber: 4g | Sugar: 23g | Vitamin A: 567IU | Vitamin C: 82mg | Calcium: 85mg | Iron: 2mg