If you’re a fan of bold, savory flavors and crave the umami-packed dishes served at Mongolian barbecue restaurants, this Vegan Mongolian Beef recipe is for you. Made with wholesome ingredients like textured vegetable protein (TVP), soy sauce, and Hoisin sauce, this easy recipe is perfect for meal prep or a cozy dinner at home. Let’s dive in!
You can also view my full collection of plant based meal prep recipes here. And for all you TVP fans, check out my full collection of Textured Vegetable Protein here.
What Is Mongolian Beef?
Mongolian beef is a classic dish often found in American Chinese cuisine, featuring thinly sliced flank steak coated in a sticky sauce. This vegan version swaps out animal products for a delicious meat substitute while keeping all the flavor you love.
Ingredients & Substitutions
Vegan Ground “Beef”
- Textured Vegetable Protein (TVP): A great way to mimic the texture of ground beef. If you don’t have TVP, try soy curls or homemade seitan.
- Vital Wheat Gluten: For those looking to experiment with seitan recipes, this can be a fun substitute.
Sauce Ingredients
- Soy Sauce and Hoisin Sauce: The heart of this savory sauce. If you need a gluten-free option, opt for tamari or coconut aminos.
- Brown Sugar or Maple Syrup: Add sweetness to balance the sauce flavors. Coconut sugar works as a substitute.
- Garlic and Ginger: Essential for creating depth in the sticky sauce.
- Cornstarch or Tapioca Flour: For thickening the sauce to the perfect consistency.
Toppings and Optional Add-Ins
- Sesame Seeds and Green Onions: A classic pairing for a Mongolian-inspired dish.
- Cucumber and Bell Pepper: For a fresh, crunchy contrast.
- Rice or Quinoa: Serve as a base. Brown rice is an excellent option for added fiber.
Helpful Tools for This Recipe
- Large Skillet or Frying Pan: Perfect for browning the TVP and cooking the sauce.
- Small Bowl: To mix the sauce ingredients.
- Rice Cooker: A convenient way to prepare brown rice or quinoa.
- Meal Prep Containers: To store portions for the week.
How to Make Vegan Mongolian Beef Meal Prep Recipe
- Cook the Rice: Begin by cooking your rice or quinoa according to the package instructions.
- Prepare the TVP: Add dry TVP to a large bowl and cover it with boiling water. Let it sit for 5 minutes to hydrate.
- Mix the Sauce: In a small bowl, whisk together soy sauce, Hoisin sauce, brown sugar, garlic, ginger, cornstarch, and chili flakes. Add a little water to combine.
- Cook the TVP: Heat a large frying pan over medium heat and add a tablespoon of sesame oil. Brown the TVP for 3–4 minutes, stirring constantly to avoid excess oil or sticking.
- Add the Sauce: Pour the sauce into the skillet, and let it cook on medium-high heat until it thickens.
- Assemble and Serve: Divide the vegan Mongolian beef into meal prep containers. Add rice, cucumber slices, sesame seeds, and green onions.
Tips & Tricks
- Control the Heat: For a balanced flavor, cook the sauce on low heat initially and then raise it to medium-high heat to thicken.
- Experiment with Veggies: Add bok choy, broccoli florets, or other veggies for extra nutrition.
- Save Time: Make the sauce ahead and store it in the fridge for up to a week.
Why This Recipe Works for Meal Prep
Vegan Mongolian beef is an excellent option for meal prep because it reheats beautifully, the sauce stays flavorful, and the ingredients maintain their texture over several days.
Nutritional Benefits of This Recipe
This dish is packed with protein from TVP and features wholesome ingredients. Pairing it with brown rice or quinoa adds fiber, making it a balanced and satisfying meal.
How to Customize This Recipe
This Vegan Mongolian Beef recipe is incredibly versatile and can be tailored to your preferences. Want more spice? Add extra red pepper flakes or a dash of chili oil. Prefer a sweeter sauce? Increase the brown sugar or use maple syrup for a hint of caramel flavor.
You can also swap the rice for cauliflower rice or noodles if you’re looking for a low-carb option. For added crunch, toss in water chestnuts or toasted cashews. The possibilities are endless, so don’t hesitate to get creative. Next time, experiment with different veggies or sauce flavors to make it uniquely yours!
FAQs
Yes! Substitute couscous with quinoa and use tamari instead of soy sauce.
It depends on the brand. Opt for mild harissa if you’re sensitive to spice.
Absolutely! Spinach or kale works well in this recipe.
Try steamed broccoli, roasted bell peppers, or crushed peanuts for added crunch.
Vegan Mongolian Beef Meal Prep
Ingredients
Vegan ground "Beef"
- 1 ½ cup TVP – textured vegetable protein
- 1 ½ cup boiling hot water
Sauce
- 2 tbsp brown sugar or maple syrup
- 1 tbsp low-sodium soy sauce
- 1 tbsp dark mushroom soy sauce if you can find this just sub for regular soy sauce or tamari
- 2 tbsp Hoisin sauce
- 1 tbsp minced ginger
- 3 cloves minced garlic
- chili flakes & black pepper to taste
- ½ cup water
- 1 tbsp cornstarch
Toppings
- 1 large english cucumber, thinly sliced into half moons
- 2-3 tsp sesame seeds
- 2-3 green onions, thinly sliced
- serve on top of cooked rice (see notes)
Instructions
- Start by cooking your desired amount of rice according to package instructions.
- Add the dry TVP into a bowl and cover it with boiling water. Allow it to sit for 5 mins.
- Meanwhile, make the sauce by combining garlic, ginger, brown sugar, water, soy sauce, dark mushroom soy sauce, Hoisin sauce, cornstarch, pepper and chili flakes. Whisk with a fork to combine.
- In a skillet on medium heat, add 1 tbsp of oil and cook the TVP for 3-4 mins or until lightly browned. Stir constantly to avoid sticking.
- Next, add in the sauce and cook for another 1-2 minutes to allow the sauce to thicken.
- Divide the Mongolian vegan ground between 4-5 meal prep containers, with cooked rice, cucumbers, sesame seeds and green onions. Enjoy!
Video
Notes
Nutrition
Conclusion: Vegan Mongolian Beef Meal Prep
This Vegan Mongolian Beef recipe is a simple, delicious way to enjoy the bold flavors of Mongolian barbecue restaurants without the animal products. Perfect for meal prep or an easy dinner, it’s sure to become one of your favorite vegan dishes. Try it today, and let your taste buds be amazed!
I tried this from your YouTube! Loved the flavor and new sub. I couldn’t find the Bob mills TVP you recommended but ended up getting mine from the bulk store and it was great 😊
Hi Reagan, thank you so much for trying the recipe from my YouTube channel! I’m thrilled you loved the flavor. It’s great to hear that you were able to find a good substitute for the Bob’s Red Mill TVP. Glad you enjoyed it!
So tasty loved the idea for this recipe can you use other plant based protein’s that have similar texture?
I’m so glad you loved the recipe!You can definitely experiment with other plant-based proteins. Vegan or plant-based ground beef would likely work well and maintain a similar texture. Tempeh could also be a good option, but it might slightly alter the flavor profile.
I’d love to hear how your substitutions turn out!