Happy Sunday, everybody! I’ve been having some busy days with some new projects at work, which is tiring but also so invigorating and I am always grateful for my job. Hence, I wanted to end the busy week with something comforting and this Vegan Beef & Broccoli by ConnoisseurusVeg did the job perfectly.

The first time I made this recipe, was also the first time I used soy curls: I got them from a healthy shop and was curious to use them, so I looked for recipes online and this one was a really interesting one. Plus it’s a “quick&easy” recipe, so it won the contest for “What Am I Cooking Tonight?” And today I am sharing it with you.

Ingredients

• 3 cups soy curls (I used a different brand from the suggested Butler soy curls)
• 1 cup low sodium vegetable broth

For the Sauce

• ¼ cup cold water
• 2 tablespoons soy sauce
• 2 tablespoons vegan oyster sauce
• 1 teaspoon organic granulated sugar
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch

For the Stir-Fry

• 2 tablespoons peanut oil (or high-heat oil of choice)
• 1 small onion, sliced into strips
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 1 medium broccoli crown, broken into florets

For Serving

• Cooked rice
• Toasted sesame seeds

Method

Soak soy curls in broth

In the meantime, make the sauce by whisking the ingredients together.

Heat the oil in a pan, then drain the soy curls from the broth and add them to the skillet.

Cook the soy curls for about 5 minutes, flipping them once or twice, until they begin to brown.

Push the soy curls to the side of the skillet and add the onion, ginger, and garlic. Cook for about 1 minute, until very fragrant.

Add the broccoli to the skillet and raise the heat to high. Stir-fry the broccoli and soy curls together until the broccoli becomes tender-crisp, about 3 minutes.

Pour the sauce into the skillet and continue to stir-fry the mixture until the sauce thickens and coats the soy curls and broccoli. Remove from heat, serve and enjoy!

Have a great Sunday 🙂

Love,

TVCL xx