Just in case you guys thought I was joking about my noodle addiction, here is another example of one of my favorite go-to vegan lunch recipes.
I don’t post them often because they don’t photograph well, or maybe I’m still just a very average photographer, either way that’s why you hear about them more than you see them.
I use TVP, rehydrated, seasoned and cooked to mimic traditional beef and broccoli. To accomplish that I used regular soy sauce, dark soy sauce, Chinese black vinegar, wok sauce and sesame oil. The sauce is the key here, but it’s worth the time and the effort.
At least my belly thinks so!
What is your go-to lazy vegan meal? One that you make often instead of eating out or ordering in?
2 thoughts on “Ginger Broccoli & Vegan Beef Noodle Recipe”
That looks so good! I love anything noodles!
My fast “go-to” is rice pasta with seaweed. You can soak the seaweed in the sauce while it’s being heated. Fast, easy, and filling!
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I’m with ya! Most of my noodle soups end up with wakame in it too.