Prep:

1. Soak your protein: Place the TVP slices 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.
2. 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.

3. 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:

1. 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.
2. 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.
3. Sprinkle the green part of the scallion and the sesame seeds over the dish.
4. Serve hot with rice or noodles, or enjoy as it is. Enjoy your Vegan Beef and Broccoli dish!