Whole30 Stir-Fried Vegetables with Mushrooms
Bright, vibrant, and packed with wholesome flavors, this Whole30 Stir-Fried Vegetables with Mushrooms recipe is a quick and nutritious way to elevate your mealtime. Loaded with fresh veggies like tender broccoli florets, crisp red bell peppers, and earthy cremini mushrooms, this dish comes together in just 30 minutes, making it ideal for busy weeknights or meal prepping. Infused with aromatic garlic, ginger, and the umami-rich goodness of coconut aminos, every bite delivers a satisfying balance of flavor while meeting Whole30 guidelines. Optional touches like toasted sesame seeds or a splash of lime juice add depth and freshness, making this stir-fry irresistible. Serve it warm as a standalone side or atop cauliflower rice for a complete, diet-friendly meal that’s naturally gluten-free, dairy-free, and paleo-friendly. Perfect for veggie lovers and clean-eating enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 2 cups White or cremini mushrooms, sliced
- 2 cups Broccoli florets
- 1 large Red bell pepper, thinly sliced
- 1 cup Carrots, julienned
- 1 medium Zucchini, sliced into half-moons
- 3 tablespoons Coconut aminos
- 1 teaspoon Sesame oil (optional, for flavor)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lime juice (optional, for finishing)
- 1 teaspoon Toasted sesame seeds (optional, for garnish)
Instructions
Heat a large skillet or wok over medium-high heat.
Add coconut oil to the skillet and allow it to melt and heat up.
Once the oil is shimmering, add the minced garlic and ginger. Stir-fry for 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet. Cook for 2-3 minutes, stirring occasionally, until they release moisture and begin to brown.
Add the broccoli florets, red bell pepper slices, carrots, and zucchini. Stir-fry for 5-6 minutes until the vegetables are tender yet still crisp.
Drizzle the coconut aminos over the vegetables and toss to coat evenly. Cook for an additional 2 minutes.
If desired, add sesame oil for extra flavor, and season with salt and black pepper to taste.
Remove from heat and, if using, drizzle lime juice over the stir-fry.
Garnish with toasted sesame seeds, if desired, before serving.
Serve warm as a side dish or over a bed of cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2215 mg | 96% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 35.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 242 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
