BEYOND ME: VEGAN BEEF AND BROCCOLI WITH MUSHROOMS, TOMATOES AND CAULIFLOWER RECIPE

Nothing like a salivating, delicious food recipe to get me back on the blog after THREE long months. YAAS. This is a VEGAN recipe, (brain-exploded), that I’ve been making AT LEAST once EVERY week since I first created it out of thin air. It’s super easy, super quick, and muther-effin delicious. I HAD TO post about it, thus, this blog post.

Ingredients

I normally cook for one person; however, this recipe makes about 1.5 to 2 servings, depending on your appetite. It normally takes me two meals to finish this, especially if I eat it with a bowl of steamed rice.

1 x package of Beyond Beef – Beyond Meat (btw, this is NOT sponsored by Beyond Meat. I just really love the new plant-based meat products that are out there. Impossible is great as well.)
2 tbsp x evoo or vegetable oil (I use evoo)
2 tbsp x chopped garlic (I use the ones that are in jars with water)
1/2 cup x fresh broccoli
3/4 cup x white button mushrooms (sliced)
2 x tomatoes on vine (chopped)
2 cup x broccoli and cauliflower mixed florets
2 tsp x all natural Mushroom Seasoning
3-4 tbsp x water
1/4 cup x cilantro chopped (optional, it’s for garnish)

Prep

A lot of the prep work can eliminated if you purchase the garlic chopped, the mushrooms sliced and the broccoli and cauliflower in florets. Otherwise, add those to this list.

Chop the tomatoes into 1/2 in pieces
Chop the cilantro (optional, it’s for garnish)

Cooking

This takes approximately 12 mins.

Heat the olive oil in a large pan on HIGH and add the chopped garlic. [Tip: I have the heat on HIGH only to heat the olive oil, but then reduce the heat to MEDIUM-HIGH right after I put in the garlic to not burn the garlic]. Open the package of Beyond Beef and put in half the package. Break up the rectangular block of Beyond Beef into small crumble pieces. Let that cook for about 2 minutes then add in the mushrooms and tomatoes. Stir and cook for another minute or two until the mushrooms are a bit browned and the tomatoes look a bit softened, then add the broccoli and cauliflower florets. Mix about 3-4 tbsp of water with the mushroom seasoning and pour it into the pan. Stir to mix the veggies, reduce heat to LOW and cover the pan for 6 minutes.

After 6 minutes, uncover and immediately serve. I personally love it with a bowl of steamed white rice, but it’s good on it’s own as well if you’re scared of carbs.

You can also watch the video of me making this recipe by going to my Instagram page -> Highlights -> Recipes. PLEASE PLEASE let me know if you do try out this recipe and tell me know what you think. It’s vegan, it’s healthy and I use all organic produce when I cook this dish. I LITERALLY crave it every week so I hope you love it as much as I make it. Bon appetit!

xo, Linda