Hearty vegan beef and broccoli made using soy curls for a dish that’s better than takeout! It’s flavourful, simple to prepare, and perfectly wholesome.
This vegan version of Chinese takeout uses soy curls instead of beef which have a similar texture to meat but are made from whole soybeans.
Whether you’re vegan, vegetarian, or just looking for healthier alternatives to takeout, this recipe is sure to impress and satisfy.
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What are soy curls?
They are a type of plant-based protein made from whole soybeans that have been cooked, mashed, and then dried into a textured form.
They have a chewy and fibrous texture that is similar to chicken or beef, making them a popular meat substitute in vegan and vegetarian diets.
Soy curls are a versatile ingredient and can be used in a variety of dishes, such as these buffalo “wings”, hamburger helper, vegan carbonara, orange “chicken”, and this incredible vegan beef and broccoli.
They are also a good source of protein, dietary fiber, and other nutrients, making them a healthy addition to any diet.
They are available in most health food stores or online, and they can be easily rehydrated by soaking them in water or broth before cooking. Once rehydrated, they can be seasoned and cooked just like meat.
Ingredients + Substitutions
Here’s what you’ll need to make this vegan beef and broccoli recipe.
- Soy curls: Made from whole soybeans. You may use tofu or tempeh if preferred.
- Broth: Use a flavourful broth so the curls will soak up as much flavour as possible. I like this homemade bouillon. Or you may use a vegan beef broth.
- Broccoli: Fresh or frozen both work well. You may also use cauliflower instead or a combo of both. Or add some other veggies to the mix like mushrooms and red peppers.
- Soy sauce: Or use Tamari if a gluten-free option is needed.
- Ginger/Garlic: Fresh is best, but in a pinch, you may use powdered.
- Maple syrup: I like unrefined maple syrup to sweeten, but you may use brown sugar if preferred.
- Tapioca starch: For thickening the sauce. You may also use cornstarch or all-purpose flour with similar results.
- Red pepper flakes: For a little heat, but it’s not overly spicy. Feel free to adjust to your taste, or omit it. You may use black pepper instead for a mild flavour.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Begin by soaking the soy curls in the broth for 7-8 minutes, reserving the liquid once hydrated, and also steam your broccoli, and then set it aside.
Add all the marinade ingredients to a medium bowl. (photo 1)
Stir to combine. (photo 2)
Heat your pan and stir fry the curls to brown them, stirring often. (photo 3)
Add the broccoli, toss with the marinade, and simmer for 2-3 mins to thicken. (photo 4)
Serve your soy curls and broccoli with brown rice or noodles, plus a sprinkle of green onions and sesame seeds to garnish.
Storage
Leftovers keep in an airtight container in your fridge for 2-3 days.
Reheat on the stove top, adding a splash of broth, soy sauce, or water to loosen and return to a saucy state, as needed.
Expert Tip
- Stir the curls often when sautéing to prevent sticking since we’re not using oil in this recipe. If you’re not avoiding oil, you may use a tablespoon of sesame oil for added flavour.
More delicious soy curl recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 4 ounces soy curls approx. half a bag of Butler's brand
- 2 cups vegetable broth
- 4 cups broccoli florets
For the sauce
- ¼ cup low sodium soy sauce or tamari for gluten-free
- ½ cup water
- 2 tablespoons maple syrup
- 3 cloves garlic peeled + minced
- 2 teaspoons fresh grated ginger
- 1 tablespoon tapioca flour or cornstarch
- ½ teaspoon red pepper flakes optional
For serving
- Vermicelli noodles or brown rice
- green onion
- seasame seeds
Instructions
- Place the soy curls in a large bowl and cover with the broth. Let that soak for about 7-8 minutes, mixing at the halfway point to ensure they all get soaked.
- Meanwhile, steam your broccoli in a pot or pan of water for 4-5 minutes, until fork tender but still a little crisp (or your desired doneness). Then drain and set it aside.
- Preheat a cast iron pan or another large skillet over medium high heat and then fish out the soy curls from the broth (reserving the broth) and dry sauté the curls for 3-4 minutes, stirring often, to slightly brown them.
- Meanwhile, add all the sauce ingredients to the bowl with the remaining broth and whisk to combine. Then add the sauce and broccoli to the pan of soy curls and simmer for 2-3 minutes to slightly thicken the sauce. Serve with rice, noodles, green onion, and/or sesame seeds.
Notes
- Stir the curls often when sautéing to prevent sticking since we’re not using oil in this recipe. If you’re not avoiding oil, you may use a tablespoon of sesame oil for added flavour.
- Leftovers keep refrigerated for 2-3 days in a sealed container.
Joy
Excellent recipe! We like our veggies on the crunchy side so I cooked my broccoli, carrots and onions and set them aside. Then I cooked the sauce, allowing it to cook and really get to a nice consistency. Then added back in the veggies and cooked soy curls. It was perfect! My sweet man said it was “a definite 10”.
Rosa
That’s fantastic. So glad you both enjoyed it. Thanks Joy!
Heather
Delicious! My sauce was a little thinner than I was expecting, but I also didn’t want to turn the broccoli to mush by cooking too much. It was still very tasty. 😋 Will definitely make again.
Rosa
So glad you enjoyed it, Heather. Thanks so much for taking the time to leave a review. 🙂
Christina Fowlks
Just made it tonight, super tasty. Instead of dry roasting the soy curls I put them for 10-12 minutes in the air fryer until they had some color/brownish. Had it with brown rice. Chinese take out could not have been better. Delicious!!
Rosa
Yay! Thrilled you enjoyed it, Christina.
Carol
This was AMAZING! Totally satisfying and filling. Thank you Rosa!
Rosa
You’re very welcome Carol!
Evelyn Norwood
I made the vegan beef and broccoli. I loved it! Thanks for an easy, healthy recipe.
Rosa
You’re welcome.
Dorcas Kosche
What a nice and versatile recipe. I used it mainly for the sauce part. I had a head of cauliflower to use up. Any vegetable will work with this. And not to mention freezer friendly!! Definatetly a good recipe for when its’s time to clean out the crisper drawer. Thank you!!! Dorie
Rosa
You’re welcome Dorie! Sounds great with cauliflower. 🙂