I often see vegans being scorned for the fact they crave mock meat recipes, and I seriously don’t get it. Indeed, it is NOT about the meat, but rather about the texture. Putting a fat juicy chuck of something well-seasoned with the perfect spices and sauce is beyond satisfying! And we need to love our food with eyes, taste buds and all in order to feel truly full!
I have had long periods when I’ve been eating very plain, simple ‘uncomplicated’ meals only, and I’ve felt all right. But indeed at some point, out of the blue, some crazy cravings start, and I feel like I can eat the whole world!
This rich, juicy, satisfying recipe is perfect not only for any vegan, who craves a delicious meal with great texture and taste, but also if you really wish to impress a skeptical meat eater! I promise these ‘beef’ chunks will leave them speechless!
Truly Mouthwatering Vegan Sichuan ‘Beef’ and Broccoli
2 cups reconstituted textured soy protein chunks mixed with 2 tbsp dark soy sauce
1 tsp cornstarch
1 tbsp cooking oil
6 cloves garlic minced
1 bunch of broccoli (stalks peeled) cut into thin slices (about 6 cups)
1 to 2 large onions, each cut into 6 wedges, layers separated
2 tbsp water
1 large red bell pepper, seeded and cut into 1 inch squares
1 tbsp vinegar (rice, cider or white wine)
1 tbsp chili garlic paste
1/2 tbsp light unbleached sugar
1 cup light vegetarian broth
1 tbsp cornstarch mixed with 2 tbsp cold water
Mix the soy protein with the 1 tsp cornstarch. Heat the oil in a non-stick wok or large skillet over high heat. Add the garlic and soy protein chunks. Stir fry until the soy protein chunks are browned. Remove from the pan and set aside.
Combine the cooking sauce ingredients in a bowl and set aside.
Add the broccoli, onions, bell peppers and 2 tbsp water to the pan. Cover and cook for 2-3 minutes until the broccoli is just crisp-tender. Add a little more water if necessary. Add the soy protein chunks back to the pan, along with the cooking sauce. Stir until the sauce is thickened and serve immediately.
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