Easy Vegan Broccolini & Mushroom Salad with Peanut Sauce

Prep Time 15 mins

Cook Time 10 mins

Rest Time 5 mins

Total Time 30 mins

Cooking Method: Frying, Mixing

Courses: Dinner, Vegan

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 4

Estimated Cost: $ 12

Calories: 210

Best Season: Spring, Summer

Description

This Easy Vegan Broccolini & Mushroom Salad with Peanut Sauce is a deliciously healthy dish perfect for spring and summer. Tender broccolini and meaty mushrooms are tossed with a creamy, nutty peanut sauce, enhanced by fragrant sesame, chili, and aromatic seasonings. It’s easy to make, refreshing, and packed with protein and fiber!

Ingredients

1 • bunch broccolini, cut into bite-sized pieces
200 g • baby king oyster mushrooms, sliced
3 • cloves garlic, minced
1 • stalk green onion, chopped
1 • tablespoon white sesame seeds
1 • tablespoon chili powder
1 • tablespoon peanut butter
6 • tablespoons warm water
1 • teaspoon sesame oil
2 • tablespoons soy sauce
1 • tablespoon rice vinegar
1/2 • tablespoon oyster sauce (optional, or use vegan oyster sauce)

Instructions

Step 1: Blanch the Broccolini and Mushrooms

1
Bring a pot of water to a boil (100°C / 212°F).
2
Blanch the broccolini for 1 minute, then remove and place in ice water.
3
In the same water, blanch the sliced baby king oyster mushrooms for 2 minutes, then drain and place in ice water.
4
Drain both and place in a large mixing bowl.

Step 2: Prepare the Peanut Sauce

5
In a small bowl, mix 1 tablespoon peanut butter with 6 tablespoons warm water until smooth.
6
Stir in 1 teaspoon sesame oil for extra flavor.

Step 3: Prepare the Seasoning

7
In a separate small bowl, combine minced garlic, chopped green onion, white sesame seeds, and chili powder.
8
Heat 1–2 tablespoons vegetable oil in a pan until hot, then carefully pour the hot oil over the seasoning mixture to release the aroma.

Step 4: Make the Dressing

9
Add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/2 tablespoon oyster sauce to the bowl with the aromatics.
10
Stir to combine, then pour in the prepared peanut sauce and mix well.

Step 5: Toss the Salad

11
Pour the dressing mixture over the blanched broccolini and mushrooms.
12
Toss gently until everything is evenly coated.

Step 6: Serve

13
Transfer the salad to a serving dish.
14
Optionally, sprinkle with extra sesame seeds or fresh green onions for garnish.

Nutrition Facts

Servings 4

Serving Size ~1 cup

Amount Per Serving
Calories 210kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Sodium 480mg20%
Potassium 600mg18%
Total Carbohydrate 23g8%
Dietary Fiber 5g20%
Sugars 6g
Protein 9g18%

Vitamin A 1200 IU
Vitamin C 45 mg
Calcium 60 mg
Iron 2.5 mg
Vitamin E 1.2 IU
Folate 50 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips & Swaps
• For a nut-free version, substitute peanut butter with tahini.
• Add a squeeze of fresh lemon juice for extra brightness.
• Adjust the chili powder to your preferred spice level.

Keywords: vegan broccolini salad, peanut sauce vegetables, easy vegan dinner, healthy spring recipes, baby king oyster mushrooms

💙 Why You’ll Love It
• Packed with plant-based protein and fiber
• Quick and easy — ready in under 30 minutes
• Delicious hot or cold, perfect for meal prep
• Vegan, gluten-free, and full of fresh flavors

Read it online: https://foodievibe.com/recipes/easy-vegan-broccolini-mushroom-salad-with-peanut-sauce/

Shopie Lane

Food and Lifestyle Blogger

Hi, I’m Sophie Lane — a food lover, curious traveler, and storyteller at heart. I’m passionate about inspiring others to live healthier, happier lives through simple, nourishing meals and mindful exploration of the world.