Vegan Beef and Broccoli
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Vegan Beef and Broccoli! A restaurant take-out copycat, made completely vegan and ready in less than 30 minutes! Gluten free.
This easy stir fry recipe features soy curls, one of my favorite pantry staples to have on hand for quick weeknight dinners.
Vegan Beef and Broccoli is packed full of flavor, protein and broccoli. The whole family will enjoy this classic take-out favorite turned vegan!
Nora’s helpful recipe tips
- Quality pan – Use a cast iron or non-stick pan for best results. A good pan will help the soy curls not stick to the bottom.
- Kitchen bouquet – Such a simple, inexpensive ingredient but it makes a world of difference for this recipe! It’s what makes the soy curls so richly brown and dark in color, mimicking beef.
- Don’t overcook the broccoli – You will steam the broccoli in the pan for just a minute or two, until bright green and slightly softened. You don’t want totally mushy broccoli, so try not to overcook it.
Frequently asked questions
- Is it gluten free? As long as you use gluten free tamari instead of soy sauce, the dish will be gluten free.
- How long do leftovers keep? Store leftovers in a covered container in the refrigerator for 2-3 days.
- Can you freeze it? It can be frozen, but is definitely better fresh. The broccoli will get mushy. But if it’s going to be thrown away otherwise, freeze it.
- Can I use something other than soy curls? Yes! Substitute strips of seitan (try making my Vegan Chicken, but cut into strips and stir fry coated in cornstarch) or tempeh chunks/strips. You could even use tofu squares if desired, though it would be much less beef-like.
More take-out favorites made vegan
- Easy Kung Pao Tofu
- General Tso’s Tofu
- Crispy Orange Tofu
- Vegan Thai Red Curry
- Vegan Tikka Masala
- Vegan Butter “Chicken”
Vegan Beef and Broccoli
- cooked brown or white rice, about 4-5 cups cooked
- chopped green onions
- sesame seeds
- additional chili flakes or hot sauce
- In a large bowl, add the dehydrated soy curls, then cover with about 4 cups of hot water. Let them rehydrate for about 10 minutes until they have grown in size and softened. Drain in a colander and squeeze any excess water from the pieces.
- Using the same bowl (once empty), add the soy curls back to it, along with the cornstarch and stir to coat. I use my hands to really coat the pieces as much as possible. Set aside.
- Make the sauce: In a small-medium bowl, add all sauce ingredients and whisk until the cornstarch has dissolved. Set aside.
- In a large sauté pan or wok, add the broccoli and 1/2 cup water. Turn the heat to high, cover and steam the broccoli for about 2 minutes until bright green and slightly softened. Then remove the broccoli to a plate nearby.
- To the empty pan, add 1-3 tablespoons of oil, then add the soy curls and fry, stirring frequently for 4-5 minutes until a bit golden and crisp. I also like to add a few tablespoons of kitchen bouquet while frying, which helps make the soy curls nice and brown. Remove from the pan and set on a plate. You may omit the oil if you have a very good non-stick pan, otherwise the soy curls will stick. Turn the heat down to medium.
- Whisk the sauce once more, then add to the pan with the soy curls. Stir constantly for a minute or two, until the sauce thickens, then add the broccoli back in and stir. Serve immediately over rice topped with sesame seeds and green onions. Enjoy!
- Nutritional information does not include any added rice, just the soy curls and broccoli mixture.
- You could easily use seitan strips or tempeh in place of the soy curls, if desired.
- Leftovers will keep for 2-3 days in the refrigerator. It freezes okay, but is better fresh.
- Kitchen bouquet is optional, but it's what makes the soy curl "beef" so brown.
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