Vegan Mongolian Beef is a plant-based twist on the classic Chinese dish, typically made with thinly sliced beef and a savory-sweet sauce. This vegan version substitutes textured vegetable protein (TVP) for the meat, resulting in a deliciously satisfying meal that’s cruelty-free and packed with flavor.
Ingredients & Substitutions
To prepare Vegan Mongolian Beef, gather the following ingredients:
- Vegan ground “Beef”
- 1 cup TVP (textured vegetable protein)
- 1 cup boiling hot water
Sauce:
- 2 tbsp brown sugar (or maple syrup)
- 1 tbsp low-sodium soy sauce
- 1 tbsp dark mushroom soy sauce (or regular soy sauce/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:
- ½ cucumber, thinly sliced into triangles
- 2-3 tsp sesame seeds
- 2-3 green onions, thinly sliced
- Cooked rice (to serve)
Helpful Tools
- Skillet
- Mixing bowls
- Whisk
- Cutting board and knife
How To Make This Vegan Mongolian Beef Recipe
Start by cooking your desired amount of rice according to package instructions.
Add the TVP into a bowl and cover it with boiling water. Let it sit for 5 mins.
In another bowl, combine garlic, ginger, brown sugar, water, soy sauce, dark mushroom soy sauce, Hoisin sauce, cornstarch, pepper, and chili flakes. Whisk well.
In a skillet over medium heat, add oil and cook the rehydrated TVP for 3-4 mins until lightly browned.
Pour in the sauce mixture and cook for another 1-2 minutes until the sauce thickens.
Serve the Mongolian vegan ground over rice and garnish with cucumbers, sesame seeds, and green onions.
Enjoy!
Tips & Tricks For This Vegan Mongolian Beef
- Adjust the spice level by adding more or less chili flakes.
- For a gluten-free option, use tamari instead of soy sauce.
- Substitute TVP with seitan or crumbled tempeh for different textures.
FAQs
TVP is a good source of protein and is low in fat, making it a healthy meat alternative.
Feel free to add bell peppers, broccoli, or snap peas for extra crunch and flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Vegan Mongolian Beef
Ingredients
Vegan ground "Beef"
- 1 cup TVP – textured vegetable protein
- 1 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
- ½ cucumber, thinly sliced into triangles
- 2-3 tsp sesame seeds
- 2-3 green onions, thinly sliced
- serve on top of cooked rice
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.
- Serve the Mongolian vegan ground on top of rice and top with cucumbers, sesame seeds and green onions. Enjoy!
Video
Notes
Nutrition
Conclusion: Vegan Mongolian Beef
Vegan Mongolian Beef offers a delectable alternative to the traditional dish, showcasing the versatility of plant-based ingredients. Enjoy this flavorful meal as a satisfying dinner option that’s both easy to make and cruelty-free.
Yum! I loved this plant based mongolian Beef! So quick and easy to make. Loving these TVP recipes
Thank you SO much Jackie! So happy you loved the recipe i’ll keep coming out with more TVP recipes!
This was very helpful been looking for more TVP recipes and this was fantastic 😃
Thank you so much Cassidy! I’ll keep putting out more new TVP recipes! 🙂
Wow this was so quick and easy. Didn’t learn about TVP until I saw you on YouTube and I have been eating plant based for 3 years!!! Game changer
Thank you so much Margot! It took me forever to find out about TVP too! I don’t know what I was doing without it haha! I’ll keep putting out more TVP recipes. So happy you love it!
Textured vegetable protein has been one of my go to sources for ground beef replacement. Such a great recipe looking forward to our TVP recipes like this.
Thank you so much Sierra! I’ve been loving TVP for a vegan ground beef alternative too! I’ll keep coming out with more TVP recipes 🙂