Traditional broccoli beef gets a healthy, whole foods makeover in this recipe that uses mushrooms instead of beef. Portobello mushroom caps are sliced into strips and marinated in an umami sauce that gives them a savory flavor and then sautéed until they're tender and meaty. Sautéed broccoli adds a fresh flavor and crisp texture that completes the meal.
Broccoli and Portobello ‘Beef’ [Vegan]
Ingredients You Need for Broccoli and Portobello ‘Beef’ [Vegan]
- 4 serving white/brown rice, prepared
- 4 Portobello mushrooms
- 5 tablespoons tamari (for gluten-free) or soy sauce
- 5 tablespoons Chardonnay or Sherry wine
- 3 teaspoon cornstarch
- 3 tablespoons liquid aminos
- 1/3 cup vegetable broth
- 1 tablespoon sugar
- 3 green onions, white parts thinly sliced, and 2 tablespoons of green shoots diced
- 3 gloves garlic, minced
- 1 tablespoon finely minced fresh ginger
- 3 tablespoons sesame oil
- 1 large bunch of broccoli
- 1/3 cup water
How to Prepare Broccoli and Portobello ‘Beef’ [Vegan]
- Remove caps from mushrooms and scoop out insides until they're smooth. Slice into long, 1-inch thin strips.
- Place in a container and toss with 2 tablespoons of the tamari, and 2 tablespoons of wine. Set aside to marinate for at least 30 minutes.
- While the mushrooms are marinating, stir 3 tablespoons of tamari and the cornstarch together, until the starch is dissolved. Add 3 tablespoons of wine, the liquid aminos, broth, and sugar.
- Combine the white parts of the scallions, ginger, and garlic and set aside.
- When you are ready to cook, heat 2 tablespoons of oil in a large wok or skillet over a high heat.
- Add the broccoli florets, and toss with oil, sautéing for about 30 seconds. Add 1/3 cup of water and turn heat down to medium, covering with a lid, or foil.
- Cook for about 2 more minutes, until broccoli is crisp and tender. Transfer to a plate, lined with a couple of paper towels (to soak up excess water).
- Wipe any water out of the pan. Return to stove top and put 1 tablespoon oil in pan and heat over a high heat.
- Add mushroom strips, reserving the marinade for later. Sauté the strips until they begin to brown on each side, about 2 minutes.
- Add the scallions, ginger, and garlic. Cook for 30 seconds more. Add the marinade to the prepared sauce mixture and pour into pan. Add broccoli back into the wok, and toss with sauce and mushrooms.
- Cook the whole thing for another 1 minute or so, stirring constantly, until the sauce thickens.
- Serve over a bed of rice.
Adapted from a recipe by Jennifer Segal, Once Upon a Chef blog.
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