Vegan Beef & Broccoli

Ingredients

To adapt this dish from its original Chinese version to a vegan cuisine, we will replace the beef with a plant-based protein alternative and modify the sauce to be free of animal products. The essence of the dish will remain intact, while offering a compassionate and sustainable twist. We alse have the original recipe for Beef & Broccoli, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 pound (450g) plant-based beef substitute 1 pound (450g) plant-based beef substitute
• 4 cups (600g) broccoli florets 4 cups (600g) broccoli florets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 320 / 1340
• Fat (total, saturated): 8g / 1g
• Carbohydrates (total, sugars): 40g / 12g
• Protein: 24g
• Fiber: 6g
• Salt: 1800mg

Preparation

1. 1.
   In a bowl, whisk together the vegetable broth, soy sauce, rice vinegar, maple syrup, and cornstarch until well combined. Set aside.
2. 2.
   Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. 3.
   Add the plant-based beef substitute to the skillet and cook until lightly browned, following the package instructions.
4. 4.
   Remove the plant-based beef from the skillet and set aside.
5. 5.
   In the same skillet, heat the vegetable oil over medium-high heat. Add the broccoli florets and sauté for 3-4 minutes until they turn bright green and slightly tender.
6. 6.
   Return the plant-based beef to the skillet with the broccoli.
7. 7.
   Pour the sauce mixture over the beef and broccoli, stirring well to coat.
8. 8.
   If desired, add red pepper flakes for a hint of spice.
9. 9.
   Cook for an additional 2-3 minutes until the sauce thickens and coats the beef and broccoli.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Serve the Vegan Beef & Broccoli over cooked rice.

Treat your ingredients with care...

• Plant-based beef substitute — Ensure the substitute is fully thawed before cooking to achieve a meat-like texture.
• Broccoli florets — Blanch the florets in boiling water for 1 minute before sautéing to retain their vibrant color and crispness.

Tips & Tricks

• For a gluten-free option, use tamari instead of soy sauce.
• Customize the level of spiciness by adjusting the amount of red pepper flakes.
• Add a handful of cashews or sesame seeds for extra crunch and flavor.
• Serve with a side of steamed edamame or stir-fried bok choy for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Garnish the Vegan Beef & Broccoli with sliced green onions and sesame seeds for an appealing presentation. Serve it hot over a bed of fluffy rice to soak up the flavorful sauce.

Presentation advice

Arrange the vibrant green broccoli florets alongside the plant-based beef on a serving platter. Drizzle some of the sauce over the top and sprinkle with sesame seeds for an eye-catching display.