Vegan Ginger "Beef" & Broccoli Rice (adapted from Minute Rice)
Prep time
Cook time
Total time
Serves: 4
  • 2 pouches Minute Rice Jasmine Rice
  • 2 tbsp low-sodium soy sauce / Braggs Soy Aminos
  • 2 tbsp maple syrup / honey
  • 1 tbsp ketchup
  • 1 tbsp rice wine vinegar
  • 2 tbsp vegetable oil / coconut oil
  • ¾ lb vegan "beef"/tofu, thinly sliced
  • 4 tsp finely chopped ginger
  • ½ tsp pepper
  • 2 cups low-sodium vegetable broth
  • 2½ cups small broccoli florets
  • 2 tbsp sesame seeds
  • 2 tbsp finely chopped green onion
  1. Remove rice from per-portioned pouch; set aside. Whisk soy sauce
  2. with honey, ketchup and rice wine vinegar until combined.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add
  4. beef, ginger and pepper. Cook, stirring occasionally, for 1 to 2 minutes or
  5. until starts to brown. Stir in soy sauce mixture; bring to a boil. Cook for
  6. seconds to 1 minute. Transfer to a bowl; keep warm.
  7. Stir in broth; bring to a boil. Add rice. Reduce heat, cover and
  8. simmer for 10 minutes, adding broccoli in the last 3 minutes of cooking.
  9. Remove from heat and let stand for 5 minutes or until liquid is absorbed.
  10. Stir beef into rice. Garnish with green onions and sesame seeds.
  11. Serve immediately.
Tip: Serve with hot sauce for those who like it spicy.
Recipe by Calm Mind Busy Body at