This easy vegan meal of water chestnuts & broccoli with mushrooms is full of awesome nutrition and a crunchy satisfaction for your plant-based family! The crunch of freshly-sliced water chestnuts is like no other. At our house, we prefer to buy them whole, peeled, and canned, rather than buy the sliced variety that you most often find in stores. When we slice them at home, we can typically get them much thinner, which makes them easier to eat.

This easy vegan meal of water chestnuts & broccoli with mushrooms recipe is:

  • easy to make with only a few simple ingredients
  • a great addition to your weekly plant-based meal plans
  • vegan (dairy & egg-free)
  • gluten-free & soy-free
  • a great source of antioxidants
  • a great recipe if you are looking for a plant-based diet for kids

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Easy Water Chestnuts & Broccoli with Mushrooms Recipe
Prep time
Cook time
Total time
Recipe type: Dinner
Phase: 3
Serves: 4 servings
  • 1 can water chestnuts (drained & sliced)
  • 1 package sliced mushrooms
  • 1 15oz bag of frozen broccoli
  • 2 tbsp water
  • 2 tbsp liquid aminos
  • 1 tbsp sesame seeds
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp black pepper
  • 1 dash Sriracha sauce (optional)
  1. In a medium-sized skillet, cook the mushrooms and water chestnuts over medium-high heat for three minutes.
  2. Add the frozen broccoli, and continue cooking for five more minutes.
  3. Add the sesame seeds, spices, and soy or aminos, and keep stirring until the dish is warm and well mixed.
  4. Remove it from the heat.
  5. Top with Sriracha Sauce, if you like it spicy, and a sprinkle of sesame seeds.
Cory Warren
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Cory Warren

Cory Warren is a husband, father of three, and vegan athlete who helps busy families eat more plant-based foods! His blog, Lean Green DAD, helps over-scheduled, busy people (mostly parents) maintain a healthy balance of plant-based nutrition, fitness, and overall wellness so they can go the extra mile for their families.
Cory Warren
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