Vegan “Beef” & Broccoli

This recipe for vegan “Beef” and Broccoli uses an ingredient that may be new to you — soy curls, a fantastic plant-based protein made from whole soybeans. They’re incredibly versatile and can take on the flavors of whatever you add to them. For this dish, I prefer to pre-cook the soy curls to give them a better texture before adding them to the stir-fry. You can find soy curls online. I love having them in my pantry because they are shelf-stable and offer a convenient, tasty source of protein. But don’t worry if you don’t have soy curls on hand; you can easily substitute them for tofu for this dish.

Yield: 4

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Vegan "Beef" & Broccoli

Ingredients

• 8 ounces soy curls
• 1-2 tablespoons oil, divided
• 1 teaspoon garlic granules
• 1/2 teaspoon salt
• 1 large head of broccoli, cut into florets
• 1 medium onion, sliced
• 1/2 pound mushrooms, sliced
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 cup low-sodium vegetable broth
• 1/2 cup low sodium soy or tamari sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes
• 2 tablespoon cornstarch
• Cooked rice for serving
• Toasted sesame seeds for garnish

Instructions

1. Soak the soy curls in warm water for about 10 minutes. Drain and press out excess water.
2. Toss the soy curls in a bowl with 1 to 2 teaspoons of oil, garlic granules, and salt.
3. Pre-Cook the Soy Curls (you want them slightly browned but not crispy):
4. Option 1: Sauté in a wok or large pan with a little oil until starting to brown. Remove and set aside.
5. Option 2: Bake on a parchment-lined baking sheet at 400°F for 20 minutes.
6. Option 3: Air fry at 400°F for 5-10 minutes, tossing halfway through.
7. Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 1-2 minutes until vibrant green and tender-crisp. Immediately transfer to ice water to stop cooking. Drain and set aside.
8. Make the cornstarch slurry (adding the cornstarch directly to the sauce will create clumps): In a small bowl, combine the cornstarch with a tablespoon of water and mix until a thin paste forms.
9. Make the Sauce: In a measuring cup, mix vegetable broth, soy sauce, brown sugar, red pepper flakes, and cornstarch slurry. Set aside.
10. In a wok or pan, heat a tablespoon of oil over medium-high heat. Add the onions and sauté until softened. Add the mushrooms and ginger, and sauté for about 5 minutes until the mushrooms have browned.
11. Add the pre-cooked soy curls and blanched broccoli to the pan. Stir to combine, then pour in the sauce. Cook until the sauce thickens and everything is heated through.
12. Serve the Vegan "Beef" and Broccoli over cooked rice, garnished with toasted sesame seeds

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If you make it, tag me on Instagram @reshmashah—I always enjoy seeing your meals come to life!

—Reshma