This crispy sesame mushroom vegan stir-fry recipe is a rich, umami-packed dish that brings out the deep, caramelised flavours of mushrooms coated in a glossy, sweet, and savoury sauce. The combination of sesame seeds, chilli, and spring onions creates an irresistible texture and flavour balance, making it the perfect centrepiece for a hearty plant-based meal. Served over fluffy white rice, this vegan recipe is a restaurant-quality experience that is both easy to prepare and utterly satisfying.
What makes this vegan recipe so special is its simplicity—using just a handful of fresh, wholesome ingredients, you can create an easy Vegan meal that bursts with complex flavours, making it feel indulgent while remaining effortless to cook. The crispy mushrooms, coated in a sticky sesame glaze, offer a perfect contrast to the tender rice, creating a vegan Asian dish that is both satisfying and deeply comforting.
If you love vegan recipes and lacto vegetarian recipes that are packed with bold flavours, this vegan Asian recipe is a must-try. The inspiration comes from classic vegan Asian street food, with the crispy mushrooms adding a delightful crunch to the sticky, savoury glaze. Whether you’re preparing a quick vegan midweek meal or looking to impress dinner guests, this vegan recipe dish is a simple yet impressive option that delivers on both taste and texture.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
For the Crispy Mushrooms
500 g mushrooms Of your choice (shiitake, king oyster, or chestnut), sliced
3 tablespoons cornflour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder Use Code: PLANTIFUL20
2 tablespoons vegetable oil
For the Sticky Sesame Sauce
3 tablespoons soy sauce
1 tablespoon maple syrup or agave nectar
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
½ teaspoon chilli flakes (adjust to taste)
1 teaspoon cornflour mixed with 2 tablespoons water
For Serving
250 g jasmine or basmati rice
1 tablespoon sesame seeds
2 spring onions, finely chopped
1 fresh red chilli, finely sliced (optional)
Method:
Rinse the rice under cold water until the water runs clear. Cook according to package instructions, ensuring it is light and fluffy. Once cooked, keep warm.
Toss the sliced mushrooms in a bowl with cornflour, salt, black pepper, and garlic powder until evenly coated.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add half of the mushrooms in a single layer and allow them to crisp up for 3–4 minutes on each side. Remove from the pan and repeat with the remaining mushrooms, adding more oil if needed.
In the same pan, heat another tablespoon of vegetable oil and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the soy sauce, maple syrup, rice vinegar, hoisin sauce, sesame oil, and chilli flakes to the pan. Stir well and let it simmer for 2 minutes.
Pour in the cornflour slurry while stirring continuously. Allow the sauce to thicken for 1–2 minutes until glossy.
Return the crispy mushrooms to the pan, tossing them in the sticky sesame sauce until fully coated. Cook for another 2 minutes to ensure they absorb all the flavours.
Divide the cooked rice between serving bowls and top with the crispy glazed mushrooms. Garnish with sesame seeds, chopped spring onions, and fresh red chilli slices for extra heat.
Serve immediately and enjoy the bold, umami-rich flavours of this crispy sesame mushroom stir-fry.
Additional Tips:
For an extra crunchy texture, double-coat the mushrooms in cornflour before frying.
Adjust the spice level by adding more or less chilli flakes according to your taste.
If you prefer a slightly smoky flavour, stir-fry the mushrooms over high heat in a wok.
Substitute white rice with brown rice, quinoa, or cauliflower rice for a different base.
Allergy information / alternatives:
Gluten-free: Use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
Nut-free: This dish is naturally nut-free but always check ingredient labels.
Low-sodium: Reduce the soy sauce or use a low-sodium alternative for a lighter option.
Nutritional Information (per serving):
Calories: ~650 kcal
Protein: ~18 g
Fat: ~22 g
Carbohydrates: ~90 g
Sugar: ~10 g
Salt: ~2 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Copyright
We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.
Disclaimer
**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.
Commentaires