Vegan Mongolian Beef
Vegan Mongolian Beef, made with TVP and a savory-sweet sauce, offers a delightful plant-based alternative to the classic dish.
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
The nutritional information provided is a rough estimate and may vary based on the specific brands and ingredients used. Nutritional info for this recipe includes 1/2 cup cooked white rice per serving.
Nutrition
Serving: 285g | Calories: 290kcal | Carbohydrates: 42g | Protein: 16g | Fat: 4.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1.2g | Sodium: 440mg | Potassium: 458mg | Fiber: 2.5g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2.8mg
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