Vegan Broccoli Beef Recipe That Tastes Just Like Beef

If you’re craving a hearty, flavorful dish that reminds you of classic beef and broccoli but want to keep it entirely plant-based, this vegan broccoli beef recipe is the perfect solution. Combining tender, marinated seitan or mushroom “beef” with crisp broccoli florets, this dish boasts the same satisfying umami and savory notes you love, all without any animal products.

Quick and easy to prepare, it’s ideal for busy weeknights or meal prepping for the week ahead. Plus, it’s loaded with nutrients and packed with vibrant flavors that will keep everyone at the table asking for seconds.

This recipe brings together a delicious blend of soy sauce, garlic, and ginger, creating a luscious sauce that clings beautifully to every bite. Whether you’re a longtime vegan or simply looking to incorporate more plant-based meals into your diet, this vegan broccoli beef is a crowd-pleaser that doesn’t compromise on taste or texture.

Let’s dive into making this wholesome and satisfying dish!

Why You’ll Love This Recipe

This vegan broccoli beef recipe is a fantastic alternative to the traditional takeout favorite. Here’s why it stands out:

• Plant-Based Protein: Using seitan or mushrooms provides a meaty texture and a protein boost without the need for animal products.
• Quick and Easy: Ready in under 30 minutes, perfect for busy weekdays or last-minute dinners.
• Flavorful Sauce: The savory, slightly sweet sauce is packed with garlic, ginger, and tamari for an authentic Asian-inspired taste.
• Nutritious: Loaded with fresh broccoli, this dish offers a good dose of fiber, vitamins, and antioxidants.
• Customizable: Easily swap ingredients to suit your preferences or dietary needs, such as gluten-free options.

Ingredients

• 250g seitan (store-bought or homemade, sliced into strips) or 300g king oyster mushrooms, sliced
• 300g broccoli florets, washed
• 2 tbsp vegetable oil (such as avocado or sunflower oil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce or tamari for gluten-free
• 2 tbsp maple syrup or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
• 1/4 cup vegetable broth or water
• 1 tsp chili flakes (optional, for heat)
• Sesame seeds and sliced green onions for garnish

Equipment

• Large non-stick skillet or wok
• Cutting board and sharp knife
• Mixing bowls
• Measuring spoons and cups
• Wooden spoon or spatula
• Small bowl for cornstarch slurry
• Steamer or pot with lid (optional for steaming broccoli)

Instructions

1. Prepare the broccoli: Steam the broccoli florets for 3-4 minutes until bright green and slightly tender but still crisp. If you don’t have a steamer, you can blanch them in boiling water for 2 minutes and then drain immediately to stop cooking.
2. Cook the seitan or mushrooms: Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the seitan strips or mushrooms and stir-fry for 5-6 minutes until browned and slightly crispy around the edges. Remove from the pan and set aside.
3. Sauté aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant but not burnt.
4. Make the sauce: In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, and vegetable broth. Pour this sauce mixture into the pan with the aromatics.
5. Thicken the sauce: Slowly stir in the cornstarch slurry. Keep stirring until the sauce thickens and becomes glossy, about 2 minutes.
6. Combine everything: Add the cooked seitan or mushrooms back into the pan along with the steamed broccoli. Toss everything well to coat in the sauce. Cook for an additional 2-3 minutes to heat through and let the flavors meld.
7. Finish and garnish: If you like a little heat, sprinkle in chili flakes. Remove from heat and garnish with toasted sesame seeds and sliced green onions before serving.

Tips & Variations

For a gluten-free version, swap out seitan for extra-firm tofu or tempeh, and make sure to use tamari instead of soy sauce.

Try adding other veggies like bell peppers, snap peas, or carrots for extra color and nutrition.

If you prefer a smokier flavor, toss in a few drops of liquid smoke or smoked paprika into the sauce.

Leftovers keep well in the fridge for up to 3 days and reheat beautifully, making this a great meal prep option.

Nutrition Facts

Serving Suggestions

This vegan broccoli beef pairs wonderfully with steamed jasmine rice, brown rice, or quinoa for a complete meal. For a low-carb option, serve it over cauliflower rice or alongside a fresh Asian-style salad.

Don’t forget to complement your meal with some delicious vegan sides like Vegetarian Swiss Chard Recipes for Healthy Meals or a warming bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating.

For dessert after this flavorful dish, you might enjoy the moist and delightful Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This vegan broccoli beef recipe is a fantastic way to enjoy the flavors and textures of a classic favorite while sticking to a plant-based lifestyle. It’s quick to prepare, packed with protein and nutrients, and bursting with bold, savory flavors that satisfy both vegans and non-vegans alike.

The versatility of this dish means you can easily adapt it to your pantry staples or dietary needs. Whether you’re cooking for yourself or your family, this recipe promises a delicious, comforting meal that doesn’t compromise on taste.

Don’t hesitate to explore more vibrant and wholesome dishes like this on our site. For more creative vegan ideas, check out our Asian Vegan Recipes for Delicious and Healthy Meals collection to keep your dinners exciting and flavorful!

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