Vegetarian Beef and Broccoli

Vegetarian Beef and Broccoli


Meatless Monday is quickly becoming one of dinners of the week. I've always liked Chinese food, but I don't love what comes with it — sodium, MSG, oil, sugar in the sauce, and the fact that it isn't kosher. For some reason, Chinese take out doesn't keep me satisfied for long either.


I came across a kosher, meatless alternative with clean ingredients at my local supermarket. I bought it, and that made me think about what I could do with it. I've used the ground beef substitute before (Gardein Beefless Ground), but when I saw Gardein Beefless Tips and a few frozen steamer bags of broccoli, I knew I could make beefless and broccoli. Luckily, it came out wonderfully!


This meal works for vegetarians, those who are dairy-free or on Weight Watchers, and those following the 21 Day Fix.


Cook Time


Prep time: 2 min

Cook time: 15 min

Ready in: 17 min

Yields: 4 servings


In the interest of time (and because I was feeling lazy), I used 2 steamer bags of frozen broccoli, instead of preparing fresh broccoli. I didn't use beef, although you could if you aren't vegetarian. The beefless tips are frozen, and don't need to be defrosted. Since it is plant based, it just has to be heated through rather than cooked to a specific internal temperature. I served my meal over cauliflower rice (also frozen steamer bags), but you could use regular white or brown rice. If you're in a hurry, your local supermarket most likely has frozen rice in steamer bags as well. Those things are a lifesaver!



Ingredients

  • 1 package Gardein Beefless Tips

  • 2 packages (12 oz each) Broccoli Florets, frozen

  • 2 tablespoons Extra Virgin Olive Oil

  • 1 tablespoon Potato Starch, you can substitute 2T of cornstarch

  • 3/4 cup Water, cold

  • 1/3 cup Coconut aminos, tamari sauce, or low-sodium soy sauce

  • 2 tablespoons Honey

  • 1/2 teaspoon Ginger, adjust to taste

  • 1/4 teaspoon Crushed red pepper flakes

  • 1/2 teaspoon Salt

  • A sprinkle of sesame seeds for garnish (optional)

  • 4 cups Cauliflower rice, or regular rice

Instructions

  1. Microwave each package of frozen broccoli separately, according to the directions on the package. Alternately, you can steam them on the stove, but that takes much longer.

  2. Microwave the cauliflower rice according to the instructions on the package. This can also be done on the stove, but will add to your cook time.

  3. While waiting for the microwave packages to finish, take the cold water and place it in a small mixing bowl. Slowly add the potato starch (or cornstarch) to the water while stirring with a fork. Mix it until there are no more lumps. You must use cold water, or it will create little gelatinous globs that are kind of gross.

  4. In a medium sized mixing bowl, add the coconut aminos, honey, ginger, red pepper flakes, and salt. Mix well. Give the potato starch another mix to ensure that there's no more lumps. Add it to the medium bowl and stir to combine.

  5. Put the olive oil in a large skillet, and cook the beefless tips over medium low heat for about 5-7 minutes, turning to ensure that they are heated evenly.

  6. Pour both packages of broccoli into the skillet with the beefless tips, and add the sauce. Cook over low heat for about 5 minutes, allowing the sauce to thicken. Stir to cover the beefless tips and broccoli with sauce.

  7. Put a cup of cauliflower rice on your plate, and serve with 1/4 of the beefless and broccoli. Top with a sprinkle of crushed red pepper flakes and sesame seeds (if desired).

21 Day Fix Container Counts

One serving as written using cauliflower rice works out to:

  • 2 green containers

  • 1 red container

If you use brown rice instead, make sure you count that as well.


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