Vegan Beef & Broccoli Noodles
These Vegan Beef & Broccoli Noodles are better than takeout and ready in under 30 minutes. The perfect comforting weeknight vegan dinner!
Ingredients
FOR THE SAUCE
- 2 tbsp low sodium soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce can be subbed with hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp chili garlic sauce
- 1 tbsp rice vinegar
FOR THE NOODLES
- 1 tbsp sesame oil
- 3 cloves garlic diced
- 1 inch fresh ginger diced
- 3 green onions diced, whites & greens separated
- 12 oz vegan beef crumbles*
- 1/4 cup broth or water
- 2 cups broccoli florets
- 14 oz udon noodles
Instructions
- Add all of the sauce ingredients to a bowl and stir to combine. Set aside.
- Heat sesame oil in a pan over medium heat. Add the garlic, ginger and whites of the green onion. Cook for 60 seconds then add the vegan beef crumbles. Break apart with a wooden spoon and cook down for 3 minutes.
- Lower heat and add the broth & broccoli and stir to combine. Cover and steam for 5-7 minutes.**
- Meanwhile, bring a pot of water to a boil. Add the udon noodles and gently toss with tongs – just until they fall apart (about 60 seconds). Drain and set aside.
- Remove the lid from the pan and add the drained noodles and the sauce. Gently toss until everything is coated and combined. Serve with the remaining green onions on top.
Video
Notes
*You can use 6 oz of beef crumbles for a less "meaty" texture. You can also sub cooked lentils if you do not like vegan beef crumbles.
**I like my broccoli on the crunchier side, so I only steamed it for 5 minutes.
Calories: 377kcal, Carbohydrates: 51g, Protein: 23g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 4mg, Sodium: 2214mg, Potassium: 511mg, Fiber: 8g, Sugar: 10g, Iron: 3mg
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