This recipe features amazingly tasty marinated vegan pieces, stir fry crunchy broccoli and crisp green peppers cooked within a deliciously thick, sweet, sticky and savoury sauce. Perfect for easy and quick family fake-aways or take-out at home meals.
250millilitresvegetable stockor 1-2 tablespoons of coconut oil
For the vegan pieces or tofu marinade
1tablespoonmaple syrupor your usual syrup or brown sugar
1tablespoonwhite wine vinegar
1tablespoondark soy sauce
For the vegan Mongolian 'beef'
300gramsfrozen or fresh vegan 'beef' pieces
350gramsbroccoliSliced into small-medium florets. Chop the stems into thin julienne sticks and use these also. Its best to peel the thick part of the stem to remove the tough outer edge.
1largegreen bell pepperSliced into long thin strips.
1inch fresh gingerShredded [grated] or fine diced. I freeze my ginger and grate from frozen. Alternatively use 2 teaspoon of dried ginger.
4clovesgarlicfine diced, use more garlic if liked. Or replace with 1 tablespoon of dried garlic
For the Mongolian brown sauce:
4tablespoonsdark soy sauceor regular light soy or tamari if dark not available
2tablespoonslight soy sauce
4teaspoonswhite wine vinegar
3tablespoonsmaple syrupor your regular syrup or brown sugar
190millilitreswater
1pinchblack pepper
3tablespoonscornflour[corn starch]
To garnish:
6spring onions[scallions]
Optional accompaniment:
rice or noodlescooked according to packet instructions
Instructions
Prepare the meat-free pieces marinade:
Mix the vegan pieces with maple syrup, white wine vinegar, and dark soy sauce. (if using frozen vegan pieces they don't need to be thawed)Set aside for about 30 minutes or while you prepare the vegetables.
1 tablespoon maple syrup, 1 tablespoon white wine vinegar, 1 tablespoon dark soy sauce
Prepare the brown sauce:
In a bowl add the water, light soy sauce, dark soy sauce, white wine vinegar, and a pinch or two of black pepper. Mix well. Dip a spoon into the sauce and taste to see if a pinch of salt is also necessary.
4 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 4 teaspoons white wine vinegar, 3 tablespoons maple syrup, 190 millilitres water, 1 pinch black pepper
(If having rice or noodles as an accompaniment begin preparing these as cook the stir-fry.)
rice or noodles
Cook the stir-fry:
Add the vegetable broth to a pan and bring to a simmer. Lower the heat and add the garlic and ginger. Cook for 3 minutes.Alternatively, heat the coconut oil and add the garlic and ginger and cook over a medium heat, stirring frequently, for 2-3 minutes.
Add the meat free pieces or an alternative and mix well.Cook, and stir frequently, for 3 minutes.
300 grams frozen or fresh vegan 'beef' pieces
Add the green pepper and broccoli. Mix well and cook for 5-10 minutes or until the broccoli is soft but still crisp [exact times depends on the broccoli thickness].Stir frequently and add extra splash of water or veggie broth if necessary to avoid sticking.(To cook the broccoli quicker, add a little broth or water to the pan and place a lid over so the broccoli can steam)
350 grams broccoli, 1 large green bell pepper
Stir through the cornflour and mix until it looks like its disappeared.
3 tablespoons cornflour
Pour in the brown sauce and mix.
Stir well and cook for about 5-10 minutes until the sauce thickens and coats the vegan beef and broccoli.Stir frequently.
Serve garnished with spring onions, and with a side of rice or noodles.
6 spring onions
Notes
Nutritional info is provided for guidance only and is not a strict analysis as ingredients vary.
Leftovers can be kept in the refrigerator for up to 3 days.
Reheat in the same cooking pan, stir-frying until piping hot, add a little veggie broth or water to loosen the sauce up and prevent sticking to you pan.
Not keen on meat-free pieces? Replace with tofu. rehydrated TVP or soy curls, or sliced thick mushrooms instead. Or even a can of drained black beans, or your favourite stir-fry veggies.
For a gluten-free meal replace the dark and light soy sauce with gluten-free tamari soy sauce, and ensure that your meat-free pieces are free from gluten, also ensure that the cornflour [cornstarch] is gluten-free. Also use a gluten-free broth.
Dark and light soy sauce is used for different reasons. The dark soy sauce brings richer flavour and a darker colour to the brown sauce while the light soy sauce adds a lighter flavour. But of course feel free to just use either dark or light.
For useful budget-saving tips do check out our recipe notes and FAQ section above the recipe.