Yum

Vegan Broccoli ‘Beef’?! Yep. This is happening! It’s make-over time!! Traditional Broccoli Beef gets a vegan, gluten free make-over, with meaty, succulent, portabello mushrooms standing in for the beef. (That’s why the ” around ‘Beef’ in the title of this recipe!) Subbing portabello mushrooms for beef in this recipe takes the cholesterol down to ZERO (all plant based foods contain no cholesterol, so if you need to lower yours, eating more plant based foods is a great start!), and they are also a good source of protein and iron. Oh, and let’s not forget to say that this recipe is DELICIOUS! That’s fairly important right?! You will definitely enjoy the full flavors of the sauce and the crunch of broccoli cooked just until it’s crisp, tender. I know that you have food on your mind, so let’s get right into it!

Start by removing the stems from the mushrooms and scraping the insides of the caps clean. Like this….

Next just slice the mushrooms into 1 inch thick slices.

Now mix up a super quick, 2 ingredient marinade of tamari (gluten free soy sauce) and white wine, and let those babies soak for about 1/2 hour. While the mushrooms are marinating, you can mix up the sauce, and cook the broccoli.

Fresh ginger and garlic give this sauce an authentic flare, and they both have anti-inflammatory properties, so the sauce is yummy with benefits! The sauce just gets mixed with a fork, in a bowl, and couldn’t be easier!

I like to saute the broccoli in sesame oil because the flavor is great! Be sure to cook the broccoli just a little bit less than how you want it to be when you serve it, because it will go back into the pan for a few minutes with the mushrooms and sauce at the end.

Using a combination of white and brown rice gives you the best of both worlds, the fluffiness of white rice, and the chewiness and fiber you get from brown rice. Feel to use all of one kind or the other… this is just what I do sometimes! It started as a compromise. The kids like white, I like brown, we all get what we want here! 😉 I either use frozen rice from Trader Joe’s or Whole Foods, or I steam rice in my Instant Pot, either way is pretty quick and easy.

This whole dish cooks up really fast, and before you know it, you are sitting down to a seriously impressive, Asian restaurant style plate of yum!! It’s perfect for a weeknight when a TV dinner or salad just doesn’t cut it, but you really don’t want to spend a super long time cooking! and it’s great on weekends too, just saying..

I like to garnish this sesame seeds, and green onions work well too!

I hope you enjoy this recipe! Leave a comment below to say HI! I’d love to hear from you, and if you’d like to hear from me, in the form of all of my yummy, healthy recipes delivered straight to your inbox, so you don’t miss a single one – just sign up for my email list directly below this post. Thanks for reading, liking, sharing, etc!



5.0 from 2 reviews Save Print Vegan Broccoli Beef Author: Angel McNall, Cheftographer Blog Recipe type: Dinner Cuisine: Asian Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 4 Traditional Broccoli beef gets a healthy, vegan make over in this recipe that uses meaty portabello mushrooms instead of beef. Veganized from a recipe by Jennifer Segal, Once Upon a Chef blog Ingredients 4 serving white/brown rice, prepared

4 portabello mushrooms

5 T tamari or gluten free soy sauce

5T Chardonnay or Sherry Wine (dry)

3 t corn starch

3 T Bragg's Liquid Aminos

⅓ C vegetable broth (such as Imagine Foods No Chicken broth)

1 T sugar

3 green onions (white parts thinly sliced, and a 2 T green shoots diced)

3 gloves garlic, minced

1 T finely minced fresh ginger

3 T sesame oil

1 Large bunch of broccoli (the florets from about 2-3 stalks)

⅓ C water Instructions Remove caps from mushrooms and scoop out insides until they're smooth. Slice into long, 1 inch thin strips. Place in a container and toss with 2 T of the tamari, and 2 T of wine. Set aside to marinade for at least ½ hour. While the mushrooms are marinading, stir 3 T of tamari and the corn starch together until the starch is dissolved. Add 3 T of wine, the Bragg's, broth, and sugar. Combine the white parts of the scallions, ginger, and garlic and set aside. When you are ready to cook: heat 2 T of oil in a Large Wok or skillet, over a high heat. Add the broccoli florets, and toss with oil, sauteing for about 30 seconds. Add ⅓ C of water and turn heat down to medium, covering with a lid, or foil. Cook for about 2 more minutes, until broccoli is crisp tender. Transfer to a plate, lined with a couple of paper towels (to soak up excess water). Wipe any water out of the pan. Return to stove top and put 1 T oil in pan and heat over a high heat. Add mushroom strips, reserving the marinade for later. Saute the strips until they begin to brown of each side, about 2 minutes. Add the scallions, ginger, and garlic. Cook for 30 seconds more. Add the marinade to the prepared sauce mixture and pour into pan. Add broccoli back into wok, and toss with sauce and mushrooms. Cook the whole thing for another 1 minute or so, stirring constantly, until the sauce thickens. Serve over a bed of rice. 3.4.3177