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Vegan Beef & Broccoli Spaghetti

This better than takeout vegan beef & broccoli stir fry meets bucatini for the perfect asian-fusion dinner made in under 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Fusion
Keyword: asian, pasta, pasta recipes
Servings: 3

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.