Vegan Beef and Broccoli

4.92 stars (56 ratings)

Vegan Beef and Broccoli! A restaurant take-out copycat, made completely vegan and ready in less than 30 minutes! Gluten free.

Prep Time15

Cook Time10

Total Time25

Course: Main

Cuisine: Chinese

Servings: servings

Calories: 223kcal

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. 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.