Beefy Vegan Tempeh and Broccoli

This fast, vegetable-filled weeknight meal from super-star vegan chef Isa Chandra Moskowitz’s cookbook I Can Cook dinner Vegan is bound to be successful with even the pickiest of eaters. 

What you want:

½ cup vegetable broth
2 teaspoons cornstarch
¼ cup tamari
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon sriracha
3 tablespoons toasted sesame oil, divided
1 pound tempeh, sliced on a diagonal
1 cup thinly sliced shallots
6 cups broccoli florets
2 tablespoons minced recent ginger
2 cloves garlic, minced

For serving:
2 cups cooked brown rice
2 tablespoons toasted sesame seeds
¼ cup thinly sliced scallions (white and lightweight inexperienced components solely)
2 tablespoons thinly sliced dried scorching chile pepper

What you do:

  1. In a mug utilizing a fork, combine broth and cornstarch till dissolved. Add tamari, hoisin, rice wine vinegar, and sriracha. Put aside. 
  2. Preheat a big skillet over medium-high warmth. Add 1 tablespoon sesame oil and tempeh, and cook dinner till seared on each side, about 8 minutes. Switch tempeh to a plate and put aside. 
  3. Into identical skillet, add 1 tablespoon sesame oil and cook dinner shallots and broccoli, stirring usually, till softened, about 5 minutes. Push to facet and add ginger and garlic to skillet. Drizzle remaining tablespoon of sesame oil on ginger and garlic and toss for about 30 seconds, simply till aromatic, after which toss along with broccoli.  
  4. Return tempeh to pan. Pour in reserved sauce, combine every part collectively, and improve warmth to convey to a boil. Let sauce thicken and scale back for about 3 minutes, then decrease warmth and cook dinner for one more 2 minutes. Serve over rice, garnished with sesame seeds, scallions, and sliced dried pepper. 
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