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Vegan Beef and Broccoli Udon Noodle Meal Prep

This vegan version of the beloved classic Beef and Broccoli dish is full of flavour. This meal prep includes vibrant veggies and udon noodles that work together to absorb and carry the delicious sauce into every flavourful bite.
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Ingredients
  

  • 800 g udon noodles
  • 1 cup purple cabbage shredded
  • 1 large broccoli crown chopped into florets
  • 454 g sliced cremini mushrooms
  • 1 tbsp sesame oil
  • ½ cup coconut milk
  • ½ cup flour
  • salt to taste
  • pepper to taste

Soy Curl "Beef" Marinade:

  • 227 g Butler soy curls (1 package)
  • 2 ½ cups vegetable broth
  • 4 garlic cloves minced
  • 2 tbsp ginger minced
  • 1 tsp salt

Sauce:

  • ½ cup soy sauce
  • ¼ cup maple syrup
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced

Instructions
 

  • Marinade: In a large bowl, add marinade and soy curls and let them soak for 15 minutes. Stir halfway.
  • Cook noodles according to instructions and set aside.
  • Coat in flour: In another large bowl, add ½ cup of flour. Scoop out soy curls from marinade by the handful, squeeze out excess marinade and place in another bowl with flour. Don’t discard marinade.
  • Meanwhile, add the remaining marinade to a small pan on medium-heat. Add broccoli and cover with a lid. Reduce heat and steam until broccoli is bright green and slightly tender. Drain from liquid and set aside. 
  • Heat sesame oil in a wok or large skillet on medium high. Add in soy curls and fry until browned. Remove from heat and place in a bowl.
  • Reheat the same pan and saute mushroom slices until browned and tender. 
  • Make sauce: Add the sauce ingredients into a bowl and mix.
  • Combine: To the pan with mushrooms, add soy curls, broccoli, and sauce and mix. Add noodles and coconut milk, stirring to combine. 
  • Ready set prep: Scoop out our noodle dish into 4-5 meal prep containers. Refrigerate and enjoy for up to 5 days.