ramyaramesh3007This better than takeout vegan beef & broccoli stir fry meets bucatini for the perfect asian-fusion dinner made in under 20 minutes!
Would you believe me if I told you living in Asia, I’ve never ever tried the dish Beef & Broccoli? Even as a non-vegan, the dish is impossible to find at restaurants. The first time I tried it was when I visited the United States – and I guess I get what the hype is on about!
They are a popular takeout option and are also quick to recreate at home – throw in some plant-based protein, broccoli and an amazing sauce to stir fry and serve with rice. We’ll change things up a little today but making an asian-fusion Beef & Broccoli Spaghetti (actually it’s Bucatini but any pasta works).
What Do I Need?
- plant-based beef – you can use an alternative protein or simply extra firm tofu or tempeh for an amazing plant based protein that can soak up all the flavours from the sauce.
- broccoli – a whole head of broccoli goes into this recipe. I like to keep the broccoli stalk to boil and blend into sauces or make vegetable stalk.
- pasta – you can use any pasta but I used Bucatini.
- aromatics – ginger and garlic
- sauce – all you need are a handful of ingredients like light and dark soy sauces, sesame oil, rice wine vinegar and chili flakes. I also added a splash of chili garlic sauce for more flavour – you can substitute this with sriracha.
- spices – I also like to add a little 5-spice powder for aroma!
Gluten free substitutions: Replace soy sauces with gluten free soy sauce, tamari or coconut aminos. Use brown rice or gluten free pasta instead of wheat-based pasta.
Allium free substitutions: Replace garlic with a pinch of hing! You can also omit the chili garlic sauce.
Vegan Beef & Broccoli Spaghetti
Ingredients
Stirfry Sauce
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 1 tbsp coconut sugar
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp gochugaru
Beef & Broccoli Bucatini
- 3 servings pasta
- 1 tbsp sesame oil
- 1 tsp ginger
- 2 cloves garlic minced
- 1/2 tsp 5-spice powder
- 1 tbsp chili garlic sauce sub sriracha
- 1 head broccoli
- 1 pack plant-based meat sub 300g extra firm tofu
- 1 tbsp corn starch mixed with 1/4 cup water
- 1/2-1 cup pasta water
Garnish
- toasted sesame seeds
- chili oil
Instructions
- Boil pasta until al dente according to package instructions. If using tofu, cut into cubes and panfry in olive oil until crispy. Cut broccoli into small florets.
- Mix all the ingredients needed for the stir fry sauce.
- To a pan, add sesame oil and heat. Add minced garlic and ginger and saute for a minute. Add 5 spice powder and mix.
- Add plant based beef (fry for a few minutes) or tofu and add 3 tbsp of the stir fry sauce. Mix well.
- Add broccoli, rest of the stir fry sauce and some pasta water. Cover the lid to cook for a few minutes.
- Add chili garlic sauce and corn starch slurry. Mix until the sauce thickens but make sure it's not too thick. Add more pasta water if it's too thick.
- Add back in your pasta and stir until well combined. Make sure it's not too dry, add more pasta water if required.
- Serve and garnish with toasted sesame seeds and chili oil.