Easy Vegan Teriyaki Mushrooms plated

Easy Vegan Teriyaki Mushrooms

Easy Vegan Teriyaki Mushrooms
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Author Aimee Stock



  • 8 oz Brown Mushrooms wiped clean, stems removed and sliced
  • Broccoli steamed, for serving
  • Carrots steamed, for serving
  • Cooked White Rice for serving
  • Green Onions for garnish
  • Sesame Seeds for garnish


  • 1/4 c Soy Sauce preferably low sodium
  • 1/4 c Brown Sugar
  • 1 tbsp Vinegar such as rice wine, white or apple cider
  • 3 tbsp Water
  • Garlic or Garlic Powder, to taste
  • Ginger or Ginger Powder, to taste
  • 1 1/2 tsp Cornstarch


  • Prep the veggies and in a dry hot skillet, brown the mushrooms for a few minutes.
  • Meanwhile, steam the broccoli and carrots for about 5 minutes or to desired tenderness.
  • Whisk together sauce ingredients and add to the mushrooms. Do not walk away, the cornstarch makes this sauce thicken very quickly.
  • Serve the mushrooms and veggies over cooked white rice.
  • Garnish with green onions and garnish with sesame seeds.
  • Top with a bit more of the sauce, if desired.