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Sweet and Sour Mushrooms
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4.67 from 3 votes

Sweet and Sour Mushrooms

This vegan twist on an Asian takeout favorite lets mushrooms do the heavy lifting for a hearty texture and dose of antioxidants with bell peppers and fresh pineapple!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Lunch
Cuisine: Asian
Keyword: gluten free, Meal Prep, vegan, vegetarian
Servings: 4 meals
Calories: 423kcal
Author: Meal Prep on Fleek


  • 1 tbsp olive oil
  • 4 cups sliced assorted mushrooms white button, cremini, shiitake
  • 2 cups chopped bell pepper
  • 1 cup chopped pineapple
  • 1 cup chopped sweet white onion
  • 4 cups cooked jasmine rice
  • 1/2 cup chopped green onion
  • 1 tsp sesame seeds

For Sauce

  • 1 tbsp toasted sesame oil
  • 1/2 cup pineapple juice
  • 2 tbsp coconut aminos
  • 1 tbsp tomato paste
  • 1/2 tsp minced garlic
  • 1/2 tsp ginger paste
  • 1 tsp tapioca starch


  • Stir together ingredients for the sauce in a small mixing bowl until tomato paste is completely incorporated. Set aside.
  • Heat olive oil over medium heat in a medium cast-iron skillet. Add mushrooms, bell pepper, and onion and sauté for 10 minutes, stirring occasionally. Pour in the sauce and reduce heat to medium-low. Stir in pineapple. Continue to cook uncovered for 8-10 minutes longer.
  • Serve sweet and sour mushrooms over rice garnished with green onion and sesame seeds


Calories: 423kcal | Carbohydrates: 76.4g | Protein: 11g | Fat: 9.1g