15 Minute Salt & Pepper Mushrooms (Gluten Free, Vegan)

Prep: 3 minutesCook: 12 minutesTotal: 15 minutes
Yield: serves 2Category: Dinners
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This delicious salt and pepper mushroom recipe is the perfect plant based substitute for those needing a meat free option that isn’t a processed vegan ‘meat’. The mushrooms soak up all of the lovely flavours used in this dish making them the perfect vessel in this tasty meal.

This is a healthy vegan twist on classic popular salt and pepper dishes and it would be perfect to make along with my Tofu Fried Rice recipe, my Chinese No Chicken Curry or my Salt and Pepper Chips! Not only could you make this salt and pepper dish as part of a larger Chinese takeaway inspired feast but, as it only takes 15 minutes to make, you could also throw it together for a midweek dinner on days you are short on time.

This is a really versatile recipe as you could improvise with some of the ingredients to reduce food waste. In the ingredients I have noted to use button mushrooms, however, any would work or you could use a mix. Similarly, you could use a green or yellow pepper where I have noted red – this is just my personal preference. Red or white onion would work in this recipe, although white is more traditionally used I like to use red as it is a little bit gentler on my tummy.

If desired, you can use both a fresh chilli and chilli powder in this recipe or, if you don’t have any fresh chilli to hand you can increase the amount of powder used to one teaspoon. You could also increase the amount of chinese five spice, salt and pepper used in this. Just perform a taste test when your dish is a few minutes away from being ready and add more seasoning.

It is worth mentioning that the mushrooms will release some water when cooking. I find that this reduces during the cooking process and does not impair the flavour of the dish. However, if you are particular with textures and prefer to avoid food that is ‘wet’ you may want to cook the mushrooms separately to the onions, peppers and seasoning. You can then toss them together at the end as this will give you the opportunity to drain any excess liquid from the mushrooms.

I have noted that this recipe serves two, however, this is when included as part of a larger meal or with a side. If you like this recipe you may also like my Chinese Five Spice Peanut Chickpeas or my Salt & Pepper Tofu recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 300g 3 cups button mushrooms
  • 1 red pepper
  • 1 onion
  • 2 spring onions
  • 1 chilli
  • 2 cloves garlic
  • 1 + 1/2 tsp chinese five spice
  • 1/2 tsp chilli powder (optional)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp sesame oil


  1. Peel and chop the onion and add to a large frying pan or wok along with the sesame oil
  2. Chop and deseed the pepper and add to the pan containing the onion. Stir and reduce the heat
  3. Finely slice the chilli, removing the seeds if preferred, and add to the pan along with the minced garlic cloves
  4. Halve or quarter the button mushrooms depending on their size and add to the frying pan along with the salt, pepper, chinese five spice and any additional chilli powder
  5. Allow to cook, stirring often, over a low heat until the mushrooms, onion and pepper are soft
  6. Cook for a little longer if needed to help the water from the mushrooms evaporate and top with the chopped spring onion before serving


  1. Debbie Clark

    My husband had this two days running for lunch. He gave it 10/10 lush x x he will be trying other recipes very soon

    • Natasha Gelder

      Oh I’m so glad he liked the mushrooms! You’ll have to let me know if either of you try any others Debbie xx

  2. Rachel Nichol

    Just had this for tea, so yummy I paired it with pilau rice, which made it a really filling meal!

    • Natasha Gelder

      I’m so glad you like it!

  3. Kayleigh Smith

    I was determined to make this recipe after Natasha had posted the picture to Instagram. Got round to making it tonight and it was divine! I love mushrooms so I’m always delighted to find recipes where they’re the star. Next time, I’ll omit the optional chilli powder. I served alongside the suggested tofu fried rice which was also delicious and mayflower curry sauce as I was feeling too lazy to make the chicken curry, but will try that as well next time!!

    • Natasha Gelder

      Thank you for taking the time to leave a comment! I’m so glad you liked this mushroom recipe x


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