Vegan Balsamic Garlic Brussels Sprouts and Mushroom

prep time: 9 MINUTES cook time: 20 MINUTES total time: 29 MINUTES

Caramelized Brussels sprouts and mushrooms in a sticky, sweet, and spicy garlic balsamic sauce served over rice.


  • 2 tsp sesame oil
  • 8 oz Shiitake Mushrooms, stems removed and sliced
  • 8 oz cremini mushrooms, stems removed and sliced
  • 4 oz button mushrooms, sliced
  • 1/2 yellow onion, thinly sliced
  • 8 oz Brussels sprouts, trimmed and cut in half
  • 4 garlic cloves, minced
  • 1 tsp chopped fresh cilantro
  • 1 tsp Worcestershire sauce
  • 1 1/2 tbsp Balsamic Vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp fish sauce
  • 1/2 tsp sriracha sauce
  • 1/2 cup vegetable stock or chicken stock
  • salt and pepper to taste
  • serve over brown rice or jasmine rice
  • garnish with sliced green onions


  1. Heat the sesame oil in a large skillet over medium/high heat. Once the oil is shimmering add the mushrooms. Cook the mushrooms for 10 minutes until slightly caramelized.
  2. Add the onions and Brussels sprouts. Season with salt and pepper. Try to keep all the sprouts cut side down to halp caramelize them. Cook for another 5 minutes.
  3. While the Brussels sprouts are caramelizing, mix the sauce. Combine the garlic, cilantro, Worcestershire, balsamic, soy sauce, fish sauce, sriracha, and stock along with a pinch of salt and a few turns of black pepper. Whisk to combine.
  4. Increase the heat to high. Mix int he sauce to the pan to get all the veggies coated. Once the sauce is bubbling, cover the pan with a lid, and cook for 5 more minutes.
  5. Serve the stir fry on top of rice with green onions as garnish along with more sriracha sauce and soy sauce as you see fit.

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