Kathryn Lovett's Blog-My Vegan Journey

Wednesday-Broccoli Beefless

recipe, vegan | February 29, 2012 | By

Paul Qui wins Top Chef:Texas!  I was cheering for him the entire time.  Paul Qui is from Austin and is the chef at Uchiko.  There were a lot of watch parties around the city, but the hubby and I watched the finale at home.  What a great accomplishment.

This evening I made a dish that I have not made in a long time.  I am not sure why I waited so long, because this is my favorite way of getting some broccoli in my diet.  The hubby likes this too.  I have not seen him eat so much broccoli in one sitting.  I call this dish Broccoli Beefless.  It uses Gardein Beefless Tips.

This is a simple dish, yet packs a lot of flavor.  The only change I made from the last time I made this is that I added red bell peppers.  This not only added flavor, it added color too.  I served this over rice, but it would be great served over rice noodles or soba noodles too.  And an added bonus is that this recipe takes less than 30 minutes to make.  It takes even less time if you are fast at chopping veggies.


Broccoli Beefless


¼ cup soy sauce

1 tbsp garlic, minced

½ tsp salt

1 tsp raw cane sugar

¼ tsp black pepper

1 tbsp canola oil

Stir Fry Ingredients:

2 tablespoons cornstarch

2 cloves garlic, minced

1 pkg Gardein Beefless Tips

2 tablespoons canola oil

4 cups fresh broccoli florets

1 small onion, cut into wedges

½ small red bell pepper, cut into chunks

4 green onions, cut in ½ slices

1/4 cup soy sauce

3 tablespoons brown sugar

2 teaspoon freshly grated ginger

½ cup water

1 tbsp sesame oil

Hot cooked rice

In a ziplock bag add the marinade ingredients:  Gardein Beefless Tips, minced garlic, salt, raw cane sugar, ground pepper, canola oil and soy sauce. Marinade for 10 minutes or the length of time it takes you to cut all of the veggies.

In a small bowl, combine the soy sauce, brown sugar, ginger, cornstarch and water until smooth; set aside.

In a large skillet or wok over medium-high heat, stir-fry Gardein in 1 tablespoon oil until lightly browned; about 5 minutes; remove and keep warm.

In the same skillet or wok, stir-fry broccoli, onion, garlic and bell pepper in remaining oil for 4-5 minutes. Return beef to pan.  Add sesame oil and stir fry for a minute. Add scallions and stir fry for one minute.

Add the mixture from the bowl to the skillet.  Cook and stir for 2 minutes or until thickened. Serve over rice. 




  1. Kathy
    May 7, 2012

    Hi Gloria,
    It looks wonderful! I am glad you like the recipe. Seeing your pictures of it is making me hungry. I have to make this again soon. Thanks for following.

  2. Gloria Kersh
    May 6, 2012

    Kathy, I follow your blog regularly and I printed this recipe out. I made it with a few tweaks. I have a blog where I photograph (all though some would question that term when they see my pics) recipes as I go. I hope you don’t mind that I posted your recipe, giving you full credit, with my tweaks and step-by-step pics.
    Thanks for this awesome dish, it’s definitely a make again!

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