25 Minute Vegan “Beef” and Broccoli
Vegan & Gluten-Free
Eating an entire head of broccoli to yourself has probably never been this tasty.
In fact, this recipe may just make broccoli into a bit of an addiction for you. Before you know it, you’ll be eating broccoli like candy and finding yourself in the produce isle–shamelessly stuffing two whole produce bags with broccoli heads so you can come back and make more vegan beef and broccoli. So proceed with caution. Once the 20 minute wonder that is vegan beef and broccoli has become a part of your life, you may never be the same.
It’s all in the sauce really. Because, Beef and Broccoli is all about the sauce. And this sauce will have you seeing broccoli in your dreams. It’s rich, a bit sweet, and just thick enough to coat every little piece of broccoli. There’s a little extra there too to soak into any rice underneath. Although I sometimes don’t bother with the rice. All I want is a big ol’ plate of broccoli and tempeh smothered in this sauce. You’ll see why when you make it. The rice isn’t necessary. Might as well eat more broccoli.
The sesame seeds don’t hurt either. They just get all caught up in that sticky sauce and give the broccoli a nice little coating.
And then theres the tempeh–crumbled, seared, and glazed. It’s pretty darn perfect.
A Note About Ingredients:
This dish is very simple. In terms of fresh ingredients, you only need broccoli, tempeh, and two shallots (or an onion). Minimal chopping, shopping, and fuss.
For the sauce, I also kept the ingredients as basic and easy-to-find as possible.
- Rice vinegar – essential for adding freshness to a thick and rich sauce and provides crucial flavor. It’s also a key ingredient in sushi rice so you can use the leftovers to make sushi or sushi bowls like these 🙂
- Coconut aminos – a gluten-free alternative to soy sauce that is thicker, sweeter, lower in sodium, and lower on the glycemic index than regular soy sauce. It’s a frequent staple in vegan cooking, and can be found in the asian isle at most grocery stores. It can be a little pricey (at around 4-5 dollars per bottle), but because it is thicker than soy sauce, you do not need to use as much for each recipe.
Note – Do not substitute soy sauce or tamari for coconut aminos in this recipe. Coconut aminos are thicker, sweeter, and (in my opinion) much tastier than regular soy sauce which tends to create a more watery and vinegar-flavored sauce. Because we use coconut aminos, we can get away with adding less sugar and starch to sweeten and thicken the sauce. - Balsamic vinegar – adds an aged quality and umami to the sauce
- Maple syrup – for sweetness. Honey works as well, but I prefer the maple.
- Molasses – for richness (reminiscent of oyster sauce) and a darker color
- Peanut Butter – to thicken the sauce, add flavor, and provide a bit of healthy fat. I haven’t tried it, but I suspect you could swap for almond butter or even tahini if you are paleo or have a peanut allergy.
If you make this recipe, drop a comment below or snap a picture and tag me on instagram! There’s nothing I like better than talking recipes with you 🙂
Vegan Beef & Broccoli
Heat a dry, heavy-bottom skillet (I use cast iron) over medium-high heat. Then add sliced shallots and crumbled tempeh. Sautee about 20 minutes total or until slightly browned and crisped. Halfway through the sautee (or around 10 minutes in), add the coconut oil, turn the heat down to medium, and continue to sautee another 10 minutes.
While the tempeh and onions sautee, mix together all the sauce ingredients, and set aside for later. To make the sauce less spicy, remove the seeds and membranes of the fresno pepper and/or use only 1/4-1/2 the pepper. To make it more spicy, leave the seeds in or use up to a whole pepper. We usually make it with a whole pepper mostly de-seeded (but I leave a few in there).
Next, we do a lazy version of blanching the broccoli. Bring a pot of water to a boil (just enough to cover the broccoli) and wash and chop your broccoli into small florets. When the water boils, add the broccoli and reduce the heat to a simmer. Do not cover the pot. Leave the broccoli in the bath for 1-2 minutes (1 minute for a more raw broccoli and 2 minutes for a more tender effect). Immediately drain the hot water off the broccoli. There is no need to dirty a colender though; just use the lid of the pot to help hold the broccoli back while you strain off the hot water. Run a couple cups of cold water over the broccoli in the pot; swish it around; and drain the water off again. Set aside (uncovered).
When the tempeh and shallots are nice and browned and a little crispy, pour the sauce into the skillet. Let it simmer until it has been reduced to half its original volume. Then add the broccoli and sesame seeds, and toss until all the broccoli is coated in sauce.
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Servings 2
- Amount Per Serving
- Calories 424
- % Daily Value *
- Total Fat 21g33%
- Potassium 1029mg30%
- Protein 24g48%
- Vitamin A 96%
- Vitamin C 336%
- Calcium 20%
- Iron 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a dry, heavy-bottom skillet (I use cast iron) over medium-high heat. Then add sliced shallots and crumbled tempeh. Sautee about 20 minutes total or until slightly browned and crisped. Halfway through the sautee (or around 10 minutes in), add the coconut oil, turn the heat down to medium, and continue to sautee another 10 minutes.
While the tempeh and onions sautee, mix together all the sauce ingredients, and set aside for later. To make the sauce less spicy, remove the seeds and membranes of the fresno pepper and/or use only 1/4-1/2 the pepper. To make it more spicy, leave the seeds in or use up to a whole pepper. We usually make it with a whole pepper mostly de-seeded (but I leave a few in there).
Next, we do a lazy version of blanching the broccoli. Bring a pot of water to a boil (just enough to cover the broccoli) and wash and chop your broccoli into small florets. When the water boils, add the broccoli and reduce the heat to a simmer. Do not cover the pot. Leave the broccoli in the bath for 1-2 minutes (1 minute for a more raw broccoli and 2 minutes for a more tender effect). Immediately drain the hot water off the broccoli. There is no need to dirty a colender though; just use the lid of the pot to help hold the broccoli back while you strain off the hot water. Run a couple cups of cold water over the broccoli in the pot; swish it around; and drain the water off again. Set aside (uncovered).
When the tempeh and shallots are nice and browned and a little crispy, pour the sauce into the skillet. Let it simmer until it has been reduced to half its original volume. Then add the broccoli and sesame seeds, and toss until all the broccoli is coated in sauce.
[…] potato starch would make a good substitute as I use it with no issues in other sauces like my vegan beef and broccoli. A 1-1 substitution should be sufficient. Omitting the starch is not recommended (you’ll end […]
[…] is on the milder side (if you’re looking for a more intense flavor, try the sauce from my vegan beef and broccoli). But despite its relative mildness, this sauce is well-balanced and surprisingly addictive. […]