Cut any large broccoli florets into smaller pieces. In a 12-inch skillet, heat 1 tbsp canola oil on medium-high. Add the mushrooms and broccoli. Season with salt and cook 5–7 min., until tender, stirring often. Transfer vegetables to a bowl.
Add remaining 1 tbsp canola oil to skillet. Add the plant-based ground meat to skillet. Cook 5–7 min., until browned, stirring and breaking up into crumbles.
Meanwhile, heat the rice according to package directions. In a small bowl, stir together the stir-fry sauce, vinegar, and sesame oil. Microwave the spinach according to package directions.
To skillet, add vegetable mixture and sauce mixture. Cook 1 min., stirring. Divide rice and spinach among 4 plates. Top with stir-fry mixture.