Vegan “Beef” & Broccoli
This vegan take on “Beef” & Broccoli is even better than takeout, plus it only takes 20 minutes to make!
Serve with rice or noodles for a full meal.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: Serves 2 to 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 ounces (110g) dehydrated soy curls*
- 1 teaspoon vegan “beef”-flavored bouillon
- 3 cups (710 ml) water
- 1 tablespoon + 1 teaspoon avocado oil, divided
- 2 teaspoons dark soy sauce
- 1/2 white onion, thinly sliced into strips
- 1/2” ginger, grated
- 2–3 cloves garlic minced; about 1 tablespoon
- 2 tablespoons coconut sugar (or sub brown sugar)
- 1/3 cup low-sodium Tamari or lite soy sauce
- 1 tablespoon cornstarch or arrowroot powder
- 4 cups (250 g) broccoli florets
- 1/2 teaspoon toasted sesame oil, or to taste
- To Serve (optional): sesame seeds, rice, and/or noodles
Instructions
- Prep: Bring 3 cups (710 ml) of water to a boil. Dissolve the beef bouillon in ~1/4 cup (60 ml) of the water in a large bowl, then add in the dried soy curls and cover with remaining water. Let sit for around 3 minutes to rehydrate, then strain off and save the remaining “broth”. Try to press as much liquid out of the soy curls as possible.
- Sauté the Soy Curls: combine 1/2 cup (120 ml) of the reserved broth with the dark soy sauce and set aside. Warm 1 tablespoon of avocado oil in a large sauté pan over medium high heat; add the soy curls and sauté for around 30 seconds, then push to the side and pour the dark soy sauce mixture into the pan. Quickly mix well, to ensure all the soy curls get coated in dark sauce. Sauté for an additional 3 to 5 minutes, until all of the remaining liquid has evaporated from the pan and the soy curls have browned.
- Add Aromatics: Push the soy curls to one side of the pan and add in the remaining teaspoon of avocado oil. Once warm, add the onion, ginger, and garlic and sauté for 1-2 minutes, until fragrant and translucent. Then, mix the aromatics with the soy curls evenly.
- Get Saucy: in a medium bowl combine the tamari, coconut sugar, cornstarch, and the remaining reserved broth from the soy curls, which should be around 3/4 (180 ml) cup. Whisk well, until the cornstarch has fully dissolved. Add the broccoli to the sauté pan and pour the sauce over everything. Once the mixture begins to simmer, reduce the heat to medium low and cook for an additional 3 to 5 minutes, until the broccoli is cooked to your liking and the sauce has thickened slightly.
- Final Touches: Turn the heat off and stir in the toasted sesame oil, and top with sesame seeds, if desired. Serve warm over rice or noodles, or as desired. Leftovers will keep in the fridge for up to 5 days.
Notes
- Soy Curls: soy curls can be purchased via amazon or directly from the butler foods website. Alternatively, you can use another imitation “beef” product. If you choose to do so, use about 8 ounces and you do not need to rehydrate it, unless it is dried. You can also omit the dark soy sauce in the recipe – simply sauté the product in oil then skip to step 3.
- Other Substitutions: vegetable bouillon can be used in place of imitation beef bouillon, but the final flavor will be less realistic. You can also replace 1 cup of water with vegetable broth instead. There is no substitution for dark soy sauce; if you choose to omit it, the soy curls will not be as dark, but the overall flavor will be similar – just add extra Tamari or soy sauce, to taste.
Keywords: vegan beef and broccoli, vegan chinese takeout, vegan broccoli beef, soy curls recipes
Find it online: https://frommybowl.com/vegan-beef-broccoli/
