Hearty and filling, this vegan beef and broccoli dish is savoury, salty and slightly sweet - perfect to pair with freshly steamed rice. You can use tempeh or tofu if you don't have any vegan meat substitute.
VEGAN BEEF & BROCCOLI
1 bunch broccoli (about 300g)
150g vegan meat (plant protein)
2 cloves garlic, chopped
a thumb size of ginger, thinly sliced
3 dried chillies
1/3 cup water
2 tbsp oil for cooking
1 tbsp sesame oil
2 tbsp oysters sauce
1 tbsp soy sauce
1/4 tsp white pepper
1 tbsp shaoxing wine
1/2 tsp brown sugar(optional)
1 tbsp cornstarch mixed with 2 tbsp water
Cut the broccoli into small bite size and cut off the skins of the stalk then slice (Wash and drain, set aside)
In a small bowl mix together the sauce ingredients and set aside.
Heat 1 tbsp oil and fry the vegan meat for 2-3 minutes, remove from the heat and set aside.
In a same wok, heat 1 tbsp of oil sauté the garlic, ginger and dried chillies till fragrant then add in the broccoli and water. Cover with the lid and cook for 4-5 minutes with medium heat, then add in the cooked vegan meat and pour the sauce mixture, stir constantly for a minute or two.
Lastly add in the cornstarch mixture, stir until the sauce thickens and serve immediately over rice and enjoy!
Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience.
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