This gluten-free vegan coconut vegetable and mushroom stir-fry is a delicious, healthy 15-minute meal that’s perfect for a weeknight dinner! Made with lots of vegetables and a rich, creamy coconut sauce, this easy meal is packed full of flavour and completely fuss-free.
Noodles deserve nothing other than the heart eyes emoji. I’m pretty obsessed with them, and with this easy coconut vegetable and mushroom stir-fry in particular. Nowadays, it’s definitely a staple weeknight dinner for me – or whole week long dinner, to be more accurate, because I could easily eat stir-fry every day.
You’ve probably noticed that I’ve posted plenty of really simple, quick recipes recently that require minimal equipment, ingredients and preparation. Because as a busy student I simply don’t have hours to spend in the kitchen, a lot of that has grown out of necessity. But I feel like for a long time, my blog has headed in that general direction – my goal, after all, is to show people that plantbased cooking is as easy or complicated as you want. And I feel like this mushroom stir-fry fits perfectly into the parameters of ‘easy, healthy, delicious’.
Vegetable and mushroom stir-fry
As you can see, this recipe is packed full of vibrant vegetables that bring along both nutritional value and flavour. I used chestnut mushrooms, carrots, bell pepper, green peas and spinach. But the great thing about stir-fries is just how versatile they are! So if you don’t have any of those on hand, feel free to use whatever veggies you have in the fridge instead – either fresh or frozen.
The star of the show is, of course, the coconut sauce. I love making sauces with coconut milk because it adds a lot of creaminess and does not require many more ingredients. The final product has a really rich and nutty flavour, and preparing it is as easy as stirring the ingredients together! If you don’t want to stand in the kitchen for any longer than 15 minutes, I’d totally recommend you give this one a go.
You’ll love this coconut stir-fry because it’s…
- Incredibly flavourful
- Made with wholesome, healthy ingredients
- Ready in under 20 minutes
- Perfect for a quick weeknight dinner
- A great way to eat more vegetables
How to make coconut mushroom stir-fry
Start by adding the onion and garlic clove to a non-stick frying pan with 1-2 tbsp water and stir those until fragrant. Season with paprika and a pinch of cumin, and add the mushrooms and allow those to cook down for 2-3 minutes, stirring occasionally. Then, add the carrots and bell pepper and stir until they are almost cooked through – adjust the cooking time depending on how crunchy you want them to be.
Meanwhile, soak noodles of your choice (I like this recipe with rice noodles) and make the sauce by mixing the ingredients in a small mixing bowl. These are coconut milk, almond butter, maple syrup and arrowroot powder.
When the vegetables are done, add the noodles into the frying pan together with the sauce and some green peas. Lower the heat and stir for a few minutes to allow the sauce to thicken, seasoning to taste with salt and pepper. At the last minute, stir in some fresh spinach to add an extra serving of greens to this mushroom stir-fry!
Serve immediately, garnishing with some fresh herbs and sesame seeds if you want.
Notes and modifications
- You can use any nut or seed butter of your choice in the sauce
- Reduced fat coconut milk would work too, but the sauce just won’t be as creamy
- Adjust how much salt you use based on your personal preferences and dietary requirements, but I find that a little goes a long way.
Other recipes you might like…
- My vegetable pumpkin stir-fry is another excellent weeknight dinner idea.
- If you like pasta and noodles, try pasta with tempeh and roasted cauliflower.
- Miso tahini soba noodles with oyster mushrooms is another favourite stir-fry of mine.
Let me know: what’s your favourite ingredient to put in stir fries? If you give this mushroom stir-fry a go, be sure to tag me on Instagram (@earthofmariaa) or comment a photo on Pinterest so I can see your creations!
Vegan Coconut Vegetable And Mushroom Stir-fry
- 7 oz rice noodles
- 2 cloves garlic minced
- 1/2 medium onion chopped
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2.5 cups mushrooms
- 2 medium bell peppers
- 2 medium carrots peeled and chopped into matchsticks
- 1/2 cup green peas
- salt, to taste
- 2 cups fresh spinach
For the sauce
- 2/3 cup coconut milk
- 2 tbsp almond butter
- 2 tbsp maple syrup
- 1 tsp arrowroot powder
- To make the sauce, stir together the coconut milk, almond butter, maple syrup and arrowroot powder. Set aside. Soak or boil noodles according to instructions on packaging.
- Meanwhile, add the garlic and onion to a non-stick frying pan with 1-2 tbsp water. Stir on a medium-high heat for 2-3 minutes, until softened. Season with cumin and paprika, then add the mushrooms and stir for a further 2-3 minutes, until almost cooked through.
- Add the bell peppers and carrots to the frying pan, and stir for 2 minutes, ensuring that they still have a little bit of crunch. Then, lower the heat and add the noodles, green peas and sauce. Season to taste with salt and pepper. Stir for a further 2 minutes to combine with the vegetables and allow the sauce to thicken.
- At the last minute, add the spinach and cook until wilted down. Serve immediately with a garnish of your choice.
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