Vegan Beef and Broccoli

Name: Vegan Beef and Broccoli
Prep time: 30 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 150g TVP slices or soy curls; 1 head of broccoli; 5 dried shiitake mushrooms; 500ml of hot water; 4 tbsp soy sauce; 2 tbsp brown sugar; 2 tbsp sesame oil; 1 tsp black pepper; 1 tbsp cornstarch; 3 cloves garlic; 1-inch piece of ginger; 1 scallion (white and green part separated); Sesame seeds

Jump to Recipe·Print Recipe

Vegan Beef and Broccoli is an easy and delicious stir-fry dish that will satisfy your Asian takeout cravings. Made in one pot in 30 minutes.

This recipe is a plant-based version of classic beef and broccoli dish, which is served regularly in Asian households. Instead of beef, we use TVP or soy curls, which are dehydrated soybeans that have a chewy texture and absorb flavors well. We also use a simple homemade sauce that is rich, savory, and slightly sweet.

The best part is that this Vegan Beef and Broccoli can be made in one pan and ready in less than 30 minutes. It’s perfect for busy weeknights, or whenever you want a satisfying and comforting meal.

Serve this Vegan Beef and Broccoli with some steamed rice, quinoa, or noodles, and enjoy!

If you are looking for more rice-friendly wok dishes, try these recipes: Tofu bulgogi and Sweet and Sour Tofu.

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
FAQ
📖 Recipe
Related
Pairing
💬 Reviews

Ingredients

To make this Vegan Beef and Broccoli, you will need the following ingredients:

TVP (Textured Vegetable Protein) slices or Soy curls: These are the vegan substitutes for beef in this recipe. You can find them online or in some health food stores. If you can’t find them, you can also use seitan, tofu, or tempeh instead.
Broccoli: You can use fresh or frozen broccoli florets for this recipe.
Dried shiitake mushrooms: They have a meaty texture and smoky flavor that enhances the savory taste of the dish.
Water: This is used to rehydrate the TVPs/soy curls and shiitake mushrooms.
Sauce:
- Soy sauce: This is the base of the sauce, and adds a salty and umami flavor. You can use regular or low-sodium soy sauce, or tamari if you are gluten-free.
- Brown sugar: This adds a touch of sweetness to balance out the saltiness of the soy sauce.
- Garlic: This adds a punch of flavor and aroma to the sauce. You can use fresh or minced garlic, or garlic powder if you are in a pinch.
- Ginger: This adds a spicy and warming note to the sauce.
- Black pepper: This adds a spicy and warming note to the sauce
- Cornstarch: This is used to thicken the sauce and make it glossy. You can also use arrowroot powder or tapioca starch instead.
- Sesame oil: This adds a nutty and toasted flavor to the dish. You can also use any other neutral oil, such as canola, sunflower, or vegetable oil.
- Scallion: They add not only a fresh and mild onion flavor but also some color and crunch to the dish.
Sesame seeds (optional): These add a nice crunch and decoration to the dish. You can also use chopped peanuts, cashews, or almonds instead.

See recipe card for quantities.

Instructions

Follow these easy steps to make this Vegan Beef and Broccoli:

Prep:

Soak your protein: Place the TVP or soy curls and the dried shiitake mushrooms in a large bowl. Cover them with 500ml (2 cups) boiling water and let them soak for about 15-20 minutes.
Veggies:
- Cut the broccoli into small florets.
- Peel and slice the garlic and ginger.
- Wash and chop the scallion, separating the white and green parts.
Drain your protein:
- Drain the TVP or soy curls and the shiitake mushrooms, saving the mushroom broth. Rinse the TVP or soy curls under cold water, squeezing out excess water.
- Cut the TVP into thin strips, if you use soy curls, this is not necessary. Cut the shiitake mushrooms thinly.
Sauce: In a small bowl, whisk together the mushroom broth and the sauce ingredients: soy sauce, sesame oil, brown sugar, black pepper, and corn starch. Add the garlic and ginger, finely chopped.

Cook:

Heat a large skillet over medium-high heat. Add the TVP or soy curls and half of the sauce mixture and stir-fry until the sauce has thickened and the TVP or soy curls have browned, adding more sauce if necessary.
Add the broccoli florets, the shiitake mushrooms and the rest of the sauce. Stir and cover the skillet with a lid. Reduce the heat and simmer for 5-7 minutes, or until the broccoli is tender but still crisp.
Sprinkle the green part of the scallion and the sesame seeds over the dish.

Serve:

Serve hot with rice or noodles, or enjoy as it is.
Enjoy your Vegan Beef and Broccoli dish!

Add the broccoli florets, the shiitake mushrooms and the rest of the sauce. Stir and cover the skillet with a lid.

a bowl of rice with vegan beef and broccoli

Serve hot with rice or noodles, or enjoy as it is.

Substitutions

If you want to make this Vegan Beef and Broccoli recipe fit a certain diet, or use different ingredients, here are some suggestions:

Gluten-free: Use tamari instead of soy sauce, and make sure your cornstarch is gluten-free.
Soy-free: Use seitan, tofu, or tempeh instead of soy curls, and make sure they are soy-free. You can also skip the sesame oil and seeds.
Nut-free: Skip the sesame oil and seeds, and use any other oil and seeds of your choice.

Variations

If you want to change up this Vegan Beef and Broccoli recipe, or add some more flavors and textures, here are some ideas:

Spicy: Add some red pepper flakes, sriracha, or chili sauce to the sauce or the dish, to give it some heat and kick.
Veggie-packed: Add some more vegetables to the stir-fry, such as carrots, mushrooms, bell peppers, zucchini, or snow peas, to make it more colorful and nutritious.

Equipment

To make this Vegan Beef and Broccoli, you will need the following equipment:

A large skillet: To stir-fry the broccoli and the soy curls.
A large bowl: To soak and drain the soy curls.
A small bowl: To whisk the sauce ingredients.
A measuring cup and spoons: To measure the liquid and dry ingredients.
A knife and a cutting board: To chop the soy curls and the broccoli.
A spatula or a wooden spoon: To stir and toss the ingredients in the skillet.

Storage

If you have any leftovers of this Vegan Beef and Broccoli, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them for a few minutes, or heat them in a skillet over low-medium heat, until warmed through.

Top tip

Don’t overcook the broccoli: You want the broccoli to be crisp-tender and slightly charred, not mushy and soggy. To achieve this, cook the broccoli over medium-high heat, and stir-fry it for about 5-7 minutes, or until it reaches your desired doneness.

FAQ

What are TVPs or soy curls?

TVPs or soy curls are dehydrated soybeans that have a chewy texture and absorb flavors well. They are a great vegan substitute for meat, and can be used in many dishes, such as stir-fries, soups, stews, sandwiches, and more. You can find them online or in some health food stores.

How do I rehydrate TVPs or soy curls?

To rehydrate soy curls, you need to soak them in hot liquid, such as water, vegetable broth, or any other sauce, for about 10 minutes, or until they are soft and plump. Then, you need to drain and squeeze out the excess liquid, and chop them into bite-sized pieces.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!