Vegan Beef and Broccoli Teriyaki Noodles
This gluten-free, Vegan Beef and Broccoli Teriyaki Noodles is the perfect easy weeknight meal! Cook your favorite vegan ground beef, fresh broccoli florets, and garlic in gluten-free teriyaki sauce and toss with glass noodles for an easy, flavorful Asian-inspired 30 minute plant-based dinner that’s better than takeout!
This Vegan Beef and Broccoli Teriyaki Noodles has been in my weekly meal rotation all winter long. It’s so easy, the kids love it and so do I! With minimal ingredients you have a flavorful Asian-inspired meal at home that’s better than takeout Chinese food!
The “Beef”
There are a lot of options out there now for plant-based ground “beef”. Most of them are decent and taste like the real deal! Some are healthier than others- some ground meat alternatives are highly processed and contain a lot of fillers and oils. I’m this recipe I’m using my favorite ground beef alternative from Abbot’s Butcher. It’s fresh, made with minimal clean ingredients, doesn’t contain any nasty fillers and has the best texture!
The Teriyaki Sauce
To keep this recipe incredibly simple, I’m using store bought teriyaki sauce. I like Ocean’s Halo Soy-Free Teriyaki Sauce because it’s not only gluten-free but also soy free. If you’d like to make you own at home that’s great! You could probably find a healthy teriyaki sauce recipe on Pinterest and it wouldn’t add that much more time to this noodle dish.
The Noodles
My go-to noodles for Asian-inspired recipes like this beef and broccoli recipe is glass noodles. If you haven’t had them, they are gluten-free noodles made with water and starch from either mung beans, potatoes, sweet potatoes, or tapioca. I’m using Chung Jung One Korean Sweet Potato Glass Noodles that I got on Amazon. I like these because they pre-cut them to make them easier to mix into your recipes. They cook quickly and they absorb the teriyaki sauce really well making them the perfect noodles to use in this Vegan Beef and Broccoli Teriyaki Noodles recipe.
How to Make This Noodle Dish
Boil a large pot of water first. Then, heat a tablespoon of sesame oil in a large wok or skillet. Add minced garlic and let it sauté for a few minutes until the garlic starts to turn golden. Add plant-based ground beef of choice and cook it with the garlic according to package directions in a large skillet or wok until browned. Next, add fresh broccoli florets and a teaspoon of rice vinegar. Let this cook, covered if you want the broccoli to soften faster, stirring occasionally, about 5-7 minutes. Then add half of the teriyaki sauce and stir to coat everything in the sauce. Let it cook for another 5 or so minutes while you cook the noodles.
I like my broccoli just slightly crunchy still, not mushy, so cook according to how you prefer the broccoli.
Cook the noodles according to package directions, drain and rinse and then add them to the skillet/wok with the beef and broccoli. Add the remaining half of teriyaki sauce and toss to combine. Let the noodles cook with the beef and broccoli over low heat for another few minutes to really soak up the flavors, then serve into bowls and garnish with sliced green onion and sesame seeds if desired.
Optional add in: mushrooms! Add these in when you add the broccoli. Feel free to add more teriyaki sauce if your noodles are too dry.
I hope you like my take on a classic Asian dish! It’s such an easy weeknight meal that I think will be on your weekly menu rotation too! It’s perfect for #MeatlessMonday! Let me know what you think down below in the comments section, as well as giving it a five star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this gluten-free, vegan beef and broccoli teriyaki noodle recipe! Tag me on Instagram, Facebook, or Pinterest!
Vegan Beef and Broccoli Teriyaki Noodles
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 10 ounces (283 g) plant-based ground "beef" (I used Abbot's Butcher)
- 10 ounces (283 g) broccoli florets, preferably fresh
- 1 teaspoon rice vinegar
- ¾ cup gluten-free teriyaki sauce of choice (I used Ocean's Halo soy-free teriyaki sauce)
- 7-8 ounces gluten-free glass noodles (see below for the brand I used)
Garnishes
- green onion
- sesame seeds
Instructions
Boil a large pot of water first. Then, heat a tablespoon of sesame oil in a large wok or skillet. Add minced garlic and let it sauté for a few minutes until the garlic starts to turn golden. Add plant-based ground beef of choice and cook it with the garlic according to package directions in a large skillet or wok until browned. Next, add fresh broccoli florets and a teaspoon of rice vinegar. Let this cook, covered if you want the broccoli to soften faster, stirring occasionally, about 5-7 minutes. Then add half of the teriyaki sauce and stir to coat everything in the sauce. Let it cook for another 5 or so minutes while you cook the noodles.
I like my broccoli just slightly crunchy still, not mushy, so cook according to how you prefer the broccoli.
Cook the noodles according to package directions, drain and rinse and then add them to the skillet/wok with the beef and broccoli. Add the remaining half of teriyaki sauce and toss to combine. Let the noodles cook with the beef and broccoli over low heat for another few minutes to really soak up the flavors, then serve into bowls and garnish with sliced green onion and sesame seeds if desired.
Notes
* Optional add in: mushrooms! Add these in when you add the broccoli. Feel free to add more teriyaki sauce if your noodles are too dry.
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You didn’t list the noodles in the ingredients. I’m know these are sweet potato glass noddles but not sure how many packages.
I did catch that (later on and updated it a couple of weeks ago). Sorry about that!