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–+ servings

Vegan Spicy Sauteed Mushrooms

Vegan Spicy Sauteed Mushrooms are a quick 25-minute vegan weeknight dinner made with gochujang, garlic, and fresh vegetables. This easy plant based meal is perfect for busy nights, meal prep, and customizable high-protein bowls.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4

Ingredients

For the Mushrooms

  • 1 pound mushrooms, sliced slightly thick
  • 1½ tablespoons gochujang
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon maple syrup or honey
  • Sesame seeds

For Serving

  • Cooked rice or quinoa
  • Shredded cabbage
  • Carrot matchsticks
  • Cucumber
  • Green onions

Instructions

  • Cook the garlic: Heat the sesame oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
    1 tablespoon sesame oil, 1 tablespoon fresh garlic
  • Brown the mushrooms: Add the sliced mushrooms and cook for 7 to 8 minutes, stirring occasionally, until browned and most of the moisture has evaporated.
    1 pound mushrooms
  • Add the sauce: Stir in the gochujang, soy sauce, and maple syrup. Cook for another 2 to 3 minutes until the mushrooms are evenly coated and the sauce is glossy.
    1½ tablespoons gochujang, 1 tablespoon soy sauce or tamari, 1 teaspoon maple syrup or honey
  • Build the bowls: Divide cooked rice or quinoa between serving bowls. Top with the mushrooms, shredded cabbage, carrot matchsticks, cucumber, green onions, and sesame seeds.
    Cooked rice or quinoa, Shredded cabbage, Carrot matchsticks, Cucumber, Green onions, Sesame seeds
  • Serve: Enjoy while the mushrooms are warm and the vegetables are crisp.