One of the quickest meals to order in when you don’t want to cook is Chinese takeout. It’s an understatement to say we eat in a lot, especially with two toddlers under three. Nobody has time for that, taking two toddlers out to eat when they are supposed to be sitting still and not causing chaos. Yeah, so ordering in at Home is where it’s at for those nights you don’t want to cook.
That is when I decided to make my own homemade version of “beef” and broccoli! Why go through all that work, when I could just order in? Well because they don’t serve a vegan option at any of the restaurants I order from. The only option I have is Bean Curd and Broccoli, which don’t get me wrong is amazing but this girl needs options!
For the Beef swap {since I was NEVER a fan of beef anyways and I don’t use animal meat or byproducts, because well I’m Vegan} portobello mushrooms will replace what would have been beef in this recipe. It also brings the cholesterol down to zero {all plant based foods contain no cholesterol}, and they are great sources of iron and protein.
Remove and scoop out the gills from the portobello caps until smooth. Slice into long, 1 inch thin strips.
Place in a ziplock bag and toss with 2 tablespoons Liquid Aminos and 2 tablespoons wine. Set in the refrigerator to marinate, at least 30 minutes.
While mushrooms marinate, stir 3 tablespoons Liquid Aminos and corn starch together until the corn starch dissolves completely. Add 3 tablespoons of wine, liquid aminos, broth and sugar.
Combine green onions, ginger and garlic; set aside.
Add 2 tablespoons of oil in a large skillet on high heat. Add in the broccoli florets and toss with the oil, sautéing 30 seconds. Add ⅓ cup of water, lower the heat to medium for 2 minutes, until broccoli is crisp. Transfer to a paper towel lined plate.
Next, wipe the water out of the pan. Return to the stove and add another tablespoon of oil to the skillet and heat on high heat. Add in the mushroom strips, reserving the marinade. Saute the strips until they start to brown on both sides {about 2 minutes}.
Finally, add in the scallions, ginger & garlic marinade. Cook an additional 30 seconds. Add the marinade to the sauce mixture and pour into pan. Add broccoli back into wok and toss with sauce and mushrooms. Cook another 1 minute, until the sauce thickens. Serve over a rice of choice.
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 4 Portobello Mushrooms
- 5 tablespoons Liquid Aminos
- 5 tablespoons Chardonnay or Sherry Wine dry
- 3 teaspoons Arrowroot Powder
- 3 tablespoons Liquid Aminos
- ⅓ cup Vegetable Stock
- 1 tablespoon Coconut Sugar
- 3 Green Onions
- 3 Cloves Garlic minced
- 1 teaspoon Ground Ginger
- 3 tablespoons Sesame Oil
- 1 head Broccoli
- ⅓ cup Spring Water
Ingredients
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|
- Remove & scoop out the gills from the portobello caps until smooth. Slice into long, 1 inch thin strips.
- Place in a ziplock bag & toss with 2 tablespoons Liquid Aminos and 2 tablespoons wine. Set in the refrigerator to marinate, at least 30 mins.
- While mushrooms marinate, stir 3 tablespoons Liquid Aminos & corn starch together until the corn starch dissolves completely. Add 3 tablespoons of wine, liquid aminos, broth & sugar.
- Combine green onions, ginger & garlic; set aside.
- Add 2 tablespoons of oil in a large skillet on high heat. Add in the broccoli florets and toss with the oil, sautéing 30 seconds. Add ⅓ cup of water, lower the heat to medium for 2 minutes, until broccoli is crisp. Transfer to a paper towel lined plate.
- Finally, add in the scallions, ginger & garlic marinade. Cook an additional 30 seconds. Add the marinade to the sauce mixture and pour into pan. Add broccoli back into wok and toss with sauce and mushrooms. Cook another 1 minute, until the sauce thickens. Serve over a rice of choice.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
