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Sweet and Sour Mushrooms

Sweet and Sour Mushrooms

Meal Prep on Fleek
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!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, Lunch
Cuisine Asian
Servings 4 meals
Calories 423 kcal


  • 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: 423kcalCarbohydrates: 76.4gProtein: 11gFat: 9.1g
Keyword gluten free, Meal Prep, vegan, vegetarian
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