Chinese takeaway is one of my real indulgences. But it can be hard to find really good vegan versions. And we’ve realised that it’s easy enough to cook up a storm at home and come out with something fresher, cheaper and tastier. This recipe for vegan beef and broccoli (teriyaki tempeh and broccoli) hits all the right spots and is such a satisfying treat. Pair it with rice, spring rolls and noodles for a Chinese feast to rival any takeaway. Or have it as a quick lunch when you’re in need of a warming pick-me-up. If you love vegan recipes with broccoli then this will be perfect for you. It’s the perfect vegan broccoli dish with the added benefit of tasty tempeh.

Vegan beef and broccoli (teriyaki tempeh and broccoli) – Ingredients (serves 2)

Main dish

200g tempeh
A head of broccoli
3 tablespoons of soy sauce
3 tablespoons of maple syrup
1 thumb of finely chopped ginger
2 cloves of garlic, grated
olive oil
140g rice

Garnish for Vegan beef and broccoli

Sprinkle of sesame seeds
Spring onions

What to do

Cut the broccoli in to florets and steam for 3-4 minutes.

Cut the tempeh into slices.

In a separate pan gently fry the garlic and ginger in a little olive oil, allowing to brown but not burn.

Add the tempeh to the garlic and ginger and on a low heat continue to fry gently.

Once the tempeh has browned slightly add the maple syrup and soy sauce and continue to fry in a medium heat.

Serve with rice and garnish with sesame seeds and finely chopped spring onions.

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Vegan beef and broccoli (teriyaki tempeh and broccoli)

Vegan Chinese take out dish

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Course: Main Course

Cuisine: Chinese

Ingredients Method

Ingredients

200 grams tempeh
1 head broccoli
3 tbsp soy sauce
3 tbsp maple syrup
1 thumb sized piece fresh ginger finely chopped
2 cloves garlic grated
olive oil
140 grams rice

Garnish

sprinkle sesame seeds
spring onion

Method

Cut the broccoli in to florets and steam for 3-4 minutes.
Cut the tempeh into slices.
In a separate pan gently fry the garlic and ginger in a little olive oil, allowing to brown but not burn.
Add the tempeh to the garlic and ginger and on a low heat continue to fry gently.
Once the tempeh has browned slightly add the maple syrup and soy sauce and continue to fry in a medium heat.
Serve with rice and garnish with sesame seeds and finely chopped spring onions.