Vegan Beef and Broccoli 2

No matter where you go, or who you talk to, it is likely you have something in common: super cold weather.  Like, some companies in Minnesota closed last week because it was dangerous how cold it was.  On a thermometer, that would be a reading of nutso cold.

Between the cold and shorter sunny hours, most people at this time of the year are getting insufficient sun exposure, and our bodies need sun exposure to produce vitamin D.

But nature is so cool.  And always a few steps ahead.  Recent research has discovered that mushrooms also produce vitamin D when they are exposed to sunlight.  So by loading up on sun bathed mushrooms you can actually help counteract all that time you have been spending in that awesome blanket fort you built.  (Or is that just me in the winter?)

Most mushrooms are grown in the shade, so you can bump up the D in them by giving them some time on a windowsill or a sunny spot of your kitchen.  Some of the research suggests the amount of vitamin D they can produce can rival that of supplements, and could even reverse a deficiency!! And it gives you an excuse to eat some yummy food!!

Health highlights of Vitamin D and portabella mushrooms: Studies have really focused on the impacts of vitamin D recently, and they have linked low vitamin D to a range of health issues including heart disease, cancer, obesity and osteoporosis.  Portabellas are also good sources of B vitamins, iron, fiber, potassium, and many other minerals as well as antioxidants!

Vegan Beef and Broccoli 1

Vegan Beef and Broccoli
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 cups Broccoli Florets (about 9 oz – frozen is totally fine!)
  • 1 teaspoon EV Olive Oil
  • 4 Portabella Mushroom Caps (sliced)
  • 4 cloves Garlic
  • ¼ cup Low Sodium Soy sauce
  • 2 teaspoons Worchester Sauce (not all are vegan, I use this one)
  • 1 tablespoon Arrowroot
  • 1 cup Mushroom Stock (vegetable will work too)
  • Cooked Rice (to serve)
  1. Steam the broccoli and set aside (I just put it into a glass bowl with a tablespoon of water and microwave for about 3-4 minutes)
  2. In a large pan add the oil and mushrooms, saute until they begin to brown, about 5 minutes
  3. Add the garlic and cook until it starts to get golden and you can smell it in the air, about 2 minutes
  4. Add the soy sauce, worchester, arrowroot and mushroom stock, whisk together
  5. Bring to a boil to thicken
  6. Add the steamed broccoli and stir to coat
  7. Serve over rice and enjoy!!


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