This vegan beef and broccoli recipe is ready in under 30 minutes and makes enough for 4 people! It’s also high in protein with over 31 grams of protein per serving!
This recipe is perfect for entertaining your friends or a quick delicious weeknight dinner with plenty of leftovers for lunch the next day!
Why I Made Vegan Beef and Broccoli
I grew up in the outskirts of Niagara Falls. Technically the closest town to me was Chippewa a small community of a couple of thousand people. But my family was in the boonies (we got our water trucked in and had now city hookups boonies). One of the things my family would always do together was we would take family trips to the Chinese restaurant in town called “China Dragon”. My favorite thing in the world to get was beef and broccoli.
I moved out when I was 17 and haven’t been back to China Dragon since (Google tells me that it has since shut down). But I still dream of the tender beef strips and sticky sauce that was one of the only reasons I ate broccoli as a kid.
Since going vegan I have had many meat replacements that have done a fantastic job of replacing their animal counterparts. Beef strips have been one that has alluded me for 5 years until I recently discovered soy curls. Soy curls have been an absolute game-changer in how I cook and where I get my protein in lately.
If you’ve never heard of soy curls or you’re afraid to cook with them don’t worry, I tried out this recipe a couple of times and made it as easy as possible to make a delicious and nutritious classic!
How To Make Vegan Beef and Broccoli
Soy curls seem a lot more intimidating than they actually are! As long as you prep them properly you’ll have a delicious meal for all to enjoy! If you can try and use fresh broccoli for fresher, crisper broccoli. We experimented with frozen broccoli and although still good, the broccoli was noticeably softer.
Ingredients for Vegan beef and Broccoli
Vegan Beef & Broccoli
1 pack Soy Curls (8oz)
4 cups Vegan Beef Broth
1 head Broccoli
Vegan Sauce
¾ cup Soy Sauce or tamari
1 cup Water
2 tbsp Garlic minced
1 tbsp Ginger grated
4 tbsp Brown Sugar
3 tbsp Sesame Oil
3 tbsp Cornstarch
Kitchen Equipment I used for recipe:
No Beef Vegan Beef Broth – Better Than Bouillon is top of the line broths with deep rich flavours, but the vegan versions can sometimes be hard to track down. In Ontario you can find them at costco in Winnipeg I usually order them here.
Pack of 3 Bags of Soy Curls – Soy curls are notoriously difficult to find, especially in small town Manitoba. They are however easy to find and free two day shipping on Amazon, which is where I normally get mine from!
Cast Iron Skillet Set (10 & 12 in) – So I got this set for my birthday from my mom and it seriously is sooo good! I used the larger (12 in) skillet for this recipe and it worked so well! Great quality skillets for an affordable price!
Instructions For Vegan Beef and Broccoli
Start by preparing your rice. Add 2 cups of white rice and 4 cups of water to a pot with a pinch of salt and a tablespoon of oil. Bring the rice to a boil on high heat, reduce heat to low and cover until all the water is absorbed by the rice (about 15 minutes). Set aside.
In a large bowl pour vegan beef broth and add the pack of soy curls. Let stand for 10 minutes. Strain and light wring some of the excess liquid out of the soy curls with your hands.
Start by heating a large pan on med-high heat and saute the broccoli florets until tender (about 4-5 minutes). Set aside.
Heat a large cast-iron skillet with sesame oil in it on med-high heat. Once the pan is heated pour the soy curls into it. Cook the soy curls until browned stirring frequently (about 15 minutes)
While the soy curls are cooking, prepare the sauce. In a bowl whisk together ¾ cup soy sauce, 1 cup water, 2 tablespoon minced garlic, 1 tablespoon grated ginger, 4 tablespoon of brown sugar, 3 tablespoon sesame oil and 3 tablespoon cornstarch.
Add the sauce to the pan with the soy curls and reduce heat to low-med. Mix the soy curls and sauce together and make sure they’re evenly coated. simmer for a couple of minutes and allow the sauce to thicken. Mix in The cooked broccoli florets. Serve over rice.
Commonly Asked Questions for Vegan Beef and Broccoli
How to store vegan beef and broccoli?
You can store this vegan beef and broccoli recipe in an air-tight Tupperware container in the fridge for up to 5 days. The broccoli is more like to go bad before the soy curls aspect of it.
Can you make vegan beef and broccoli ahead of time?
Yes, you can make this vegan beef and broccoli recipe ahead of time. We would suggest avoiding making the rice ahead of time and making the rice fresh and reheating the vegan beef and broccoli recipe in a separate pan.
What are soy curls made out of?
Soy curls only have one ingredient and that is whole soybeans. Because they are made from the whole bean they retain a lot of their nutritional value and are high in fiber, iron, and protein! Soy curls come dehydrated but only take 10 minutes to rehydrate (highly recommend using broth instead of water) and then they’re ready to use!
Full Measurements & Instructions Below!
vegan beef and broccoli over rice
Vegan Beef and Broccoli (soy curls recipe)
John Rush
This vegan beef and broccoli recipe is ready in under 30 minutes and makes enough for 4 people! It’s also high in protein with over 31 grams of protein per serving!
Equipment
Large Cast Iron Skillet/Pan
Strainer
Spatula
Whisk
Bowl
Ingredients
1x
2x
3x
Vegan Beef & Broccoli
1 pack Soy Curls (8oz)
4 cups Vegan Beef Broth
1 head Broccoli
Vegan Sauce
¾ cup Soy Sauce or tamari
1 cup Water
2 tablespoon Garlic minced
1 tablespoon Ginger grated
4 tablespoon Brown Sugar
3 tablespoon Sesame Oil
3 tablespoon Cornstarch
Instructions
In a large bowl pour vegan beef broth and add the pack of soy curls. Let stand for 10 minutes. Strain and light wring some of the excess liquid out of the soy curls with your hands.
Start by heating a large pan on med-high heat and saute the broccoli florets until tender (about 4-5 minutes). Set aside.
Heat a large cast-iron skillet with sesame oil in it on med-high heat. Once the pan is heated pour the soy curls into it. Cook the soy curls until browned stirring frequently (about 15 minutes)
While the soy curls are cooking, prepare the sauce. In a bowl whisk together ¾ cup soy sauce, 1 cup water, 2 tablespoon minced garlic, 1 tablespoon grated ginger, 4 tablespoon of brown sugar, 3 tablespoon sesame oil, and 3 tablespoon cornstarch.
Add the sauce to the pan with the soy curls and reduce heat to low-med. Mix the soy curls and sauce together and make sure they’re evenly coated. simmer for a couple of minutes and allow the sauce to thicken. Mix in The cooked broccoli florets. Serve over rice.
Nutrition
Calories: 450kcal
Carbohydrates: 41g
Protein: 32g
Fat: 20g
Saturated Fat: 2g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 4g
Sodium: 2928mg
Potassium: 1092mg
Fiber: 10g
Sugar: 17g
Vitamin A: 947IU
Vitamin C: 137mg
Calcium: 137mg
Iron: 7mg