Tag Archives: broccoli

Vegan Mongolian Beef with Broccoli

If you’re looking for recipes that have non-meat proteins that are comparable in texture and consistency to actual meats, seitan, in my opinion, is the go-to alternative. I’ve tried various ways of cooking seitan from baking to boiling and have found that steaming gives me the best results.

I’m reusing a recipe that I posted awhile back for steamed chicky seitan with some slight modifications. It comes from Isa Does It by Isa Moskowitz which is probably one of my favorite cookbooks. You can find a link to the book above – I highly recommend giving it a look.

Follow the steps in the seitan recipe above. Instead of patties, form the seitan into 2 loaves. Wrap them in foil and steam according to the instructions. I also reduced the amount of sodium in the recipe and didn’t notice a difference in the taste. Let the loaves cool slightly once they’ve finished steaming. They will firm up as they cool and be easier to cut into rounds or strips or whatever shape you desire.

seitan loaf

Pour oil into pan and bring to medium heat. While the pan is heating up, place the cut seitan in a bowl or container and generously coat with cornstarch on all sides. When the pan is ready, move seitan to it and allow slices to cook on each side for 4-5 minutes or until golden brown. Move to a plate lined with paper towels and set aside.

Prepare the sauce while the seitan is cooking by mixing together the liquid aminos, sugar and water. Combine the 2 tablespoons of cold water and cornstarch separately. When the cornstarch is completely incorporated into the water and no lumps remain, add it to the sauce mixture. This will help thicken the sauce at the end.

seitan in cornstarch

pan-fried seitan

Cut a head of broccoli into bite-sized pieces. The amount is entirely up to you. Add broccoli, garlic and ginger to the pan with more oil if necessary and cook for about 5 minutes or until a desired consistency is reached. I like my broccoli crunchy and a little crispy so I keep the heat at medium-high for no more than a few minutes.

vegan Mongolian beef with broccoli

Combine seitan with broccoli, pour in the sauce and stir to incorporate all the components. Remove pan from heat if sauce thickens too fast. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.

vegan Mongolian beef with broccoli

Vegan Mongolian Beef with Broccoli
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Ingredients
  1. Sauce
  2. 2 teaspoons liquid aminos
  3. 2 teaspoons granulated sugar
  4. ¼ cup water
  5. 2 tablespoons cold water
  6. 1 teaspoon cornstarch
  7. Vegan Mongolian Beef and Broccoli
  8. 1 batch of steamed seitan
  9. 2 tablespoons cornstarch
  10. 2 tablespoons vegetable oil
  11. 2 garlic cloves, minced
  12. 1 teaspoon freshly grated ginger
  13. 1 teaspoon red chili flakes
  14. 2 scallions, cut into 1 inch pieces
  15. Sesame seeds
Instructions
  1. 1. Make sauce by mixing together liquid aminos, sugar and water. Combine the cold water and cornstarch separately to prevent clumping then combine both.
  2. 2. Prepare a batch of steamed seitan but rather than forming the dough into 4 parties, make 2 loaves and steam according to instructions.
  3. 3. Allows the loaves to cool slightly. They will firm up and be easier to cut. Cut into rounds, strips or whatever shape you desire.
  4. 4. Place seitan in a bowl and coat on all sides with the cornstarch.
  5. 5. Bring oil to medium heat in a pan. Add seitan and cook 5 minutes on each side or until golden brown. Move to a paper towel lined plate and set aside.
  6. 6. Pour additional oil to the pan if necessary. Add broccoli, garlic and ginger. Cook for 5 minutes or until broccoli reaches desired consistency.
  7. 7. Add the seitan back into the ban with broccoli. Pour in sauce and stir to incorporate everything together. Allow the sauce to cook down and remove from heat when it reaches the desired thickness.
  8. 8. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
Adapted from Connoisseursus Veg
Artisanal Vegan http://www.artisanalvegan.com/

Vegetable Tofu Scramble with Oven Roasted Rosemary Fingerling Potatoes

tofu scramble

Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.

This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.

marinade

Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside. 

fingerling potatoes

Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.

tofu in marinadetofu scrambletofu scramble

Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables.  In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.

tofu scramble

 

Oven Roasted Rosemary Fingerling Potatoes
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Ingredients
  1. 1-2lbs fingerling potatoes
  2. 2 tbsp. olive oil
  3. 1 tsp. Italian seasoning
  4. 1 tsp. fresh rosemary, chopped
  5. 1/2 tsp. salt
Instructions
  1. 1. Preheat oven to 375º.
  2. 2. Wash potatoes and arrange in an oven safe baking dish.
  3. 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
  4. 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
Artisanal Vegan http://www.artisanalvegan.com/
Vegetable Tofu Scramble with Nutritional Yeast
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Tofu and Marinade Ingredients
  1. 1-14 oz. package of firm or extra firm tofu
  2. 3-4 tbsp. liquid aminos, tamari, or soy sauce
  3. 2 tbsp. toasted sesame oil
  4. 1/4 cup nutritional yeast
  5. 1/4 tsp. garlic powder
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. turmeric
  8. 1/2 tsp. ground cumin
Vegetable Ingredients
  1. 1/2 yellow onion, chopped
  2. 1-2 cups broccoli florets, roughly cut into bit-sized pieces
  3. 5-6 sun-dried tomatoes (packed in olive oil), chopped
  4. 1-2 cups baby spinach
  5. 1/4 cup peas
  6. 1/4 cup corn
  7. 1 tbsp. nutritional yeast (optional)
  8. 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
Instructions
  1. 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
  2. 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
  3. 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
  4. 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
  5. 5. Add tofu to vegetable mixture and stir to combine.
Notes
  1. This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
Artisanal Vegan http://www.artisanalvegan.com/