Have you ever craved Mongolian beef‘s bold, savoury flavours but wondered how to make it vegan? I’ve been there too! As someone who loves exploring plant-based recipes, I’ve always wanted to recreate this iconic dish in a way that’s just as delicious but completely meat-free. Let me tell you, it’s easier than you think, and the results are worth it.
What Is Vegan Mongolian Beef?
Mongolian beef is one of those dishes that instantly makes you think of a cosy, indulgent meal. It’s all about that sticky, sweet, and savoury Sauce paired with tender strips of protein. But here’s the thing—you don’t need beef to enjoy this comfort food! I’ve discovered that you can capture all the flavours and textures you love without using meat with the right plant-based ingredients.
When I first made this vegan version, I was blown away by how satisfying it was. The glossy Sauce, the perfectly cooked vegan protein, and the way it was paired with rice all came together beautifully. And the best part? It’s so much healthier and kinder to the planet.
Why Choose Vegan Mongolian Beef?
- Healthier Alternative: You get all the flavours without the cholesterol or saturated fat.
- Eco-Friendly: Every plant-based meal is a win for the environment.
- Equally Flavorful: Trust me, the combination of garlic, ginger, and soy sauce is an umami-packed dream.
Why You’ll Love This Vegan Mongolian Beef Recipe
This dish has become a staple in my house for so many reasons:
- Quick and Easy: It’s perfect for those busy weeknights when you want something comforting but don’t have hours to spend in the kitchen.
- Customizable: You can swap out the protein, adjust the Sauce, or add extra veggies to make it your own.
- Healthy and Wholesome: It’s plant-based, which means it’s lower in saturated fats and cholesterol-free.
- Crowd-Pleasing: Every time I make this for friends, they can’t believe it’s vegan!
Ingredients Needed for Vegan Mongolian Beef
Here’s Everything you’ll need to whip up this incredible dish. These ingredients are easy to find, and you might already have some in your pantry.
Main Vegan Protein Options:
- Soy Curls are my favourite for their chewy, meat-like texture. Just soak them, and they’re good to go.
- Seitan: This is your best bet if you want something dense and protein-packed.
- Tofu: Firm or extra-firm tofu works wonders, especially when pressed to remove excess moisture.
- Jackfruit: For a softer, shredded texture, jackfruit is amazing.
Sauce Ingredients:
- Soy Sauce: The heart of the Sauce—rich and salty.
- Hoisin Sauce: This adds a slightly sweet and tangy depth.
- Brown Sugar: For that perfect caramelized sweetness.
- Garlic and Ginger: Fresh is best for that aromatic kick.
- Cornstarch: This is the secret to getting that thick, glossy Sauce.
- Water: To balance out the flavours and consistency.
Optional Garnishes:
- Sliced green onions
- Sesame seeds
- A drizzle of sesame oil
Serving Options:
- Steamed jasmine rice
- Stir-fried noodles
Step-by-Step Guide to Making Vegan Mongolian Beef
Let’s get cooking! I promise this recipe is super simple, and you’ll have a restaurant-worthy dish in no time.
1. Prepare the Vegan Protein
I usually go with soy curls for this dish. Soak them in warm water for about 10 minutes if you’re using them, then squeeze out the excess moisture. Slice tofu or seitan into thin strips, which helps them cook evenly. To add more flavour, I like to marinate the protein with a splash of soy sauce.
2. Make the Mongolian Sauce
This Sauce is where the magic happens. In a bowl, whisk together:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Set this aside—you’ll be using it soon!
3. Cook the Protein
Warm up a big wok or skillet over medium-high heat. Add a tablespoon of oil (I usually use sesame oil for extra flavour). Cook your protein until it’s golden and slightly crispy. This step always makes my kitchen smell amazing! Once done, remove the protein and set it aside.
4. Combine Everything
In the same wok, pour in the Sauce. Stir it well and let it cook until it starts to thicken. Then, add your cooked protein and toss Everything together. Watching the sauce coat every piece is so satisfying! Let it simmer for 2-3 minutes, and you’re done.
5. Final Touches
Garnish with sliced green onions and sesame seeds. I always feel like this step makes the dish look so professional. Serve it hot over rice or noodles, and get ready to dig in.
Serving and Suggestions
Pairing Ideas
- I love serving this with steamed broccoli, snap peas, or bok choy for a crunchy, nutritious side.
- If you like a bit of heat, sprinkle on some red chilli flakes or drizzle sriracha over the top.
Beverage Pairings
- A cup of hot green tea pairs beautifully with the rich flavours.
- Or try sparkling water with a slice of lime for a refreshing twist.
Presentation Tips
- Use a wide, shallow bowl to show off the glossy sauces and garnishes.
- Don’t skimp on the sesame seeds—they add a lovely crunch and look so good in photos!
Tips for Perfect Vegan Mongolian Beef
Choosing the Right Vegan Protein
- Soy curls are my go-to when I want something with a chewy texture.
- If you’re using tofu, press it to eliminate excess water. It makes such a difference!
Balancing Flavors
The Sauce is all about balance. Reduce the brown sugar slightly if you prefer it to be less sweet. Sometimes, I add a splash of rice vinegar for a little tang.
Cooking Techniques
Preheat your wok before adding oil. This helps the protein cook evenly and prevents sticking.
Storage Tips
If you have leftovers (which doesn’t happen often in my house!), store them in an airtight container in the fridge for up to three days. Reheat in a skillet to keep the texture.
FAQ Section about Vegan Mongolian Beef
What is vegan beef made of?
Vegan beef is usually made from soy, wheat gluten (seitan), or other plant-based ingredients that mimic the texture and flavor of the meat. It’s amazing how close it can get to the real thing!
Can I use tofu for this recipe?
Absolutely! Firm or extra-firm tofu works great, especially if you press it first. It soaks up the sauce beautifully.
How do I make the Sauce thicker?
Ensure the cornstarch is completely dissolved in the water before incorporating it into the sauce. Then, cook it over medium heat until it reaches your desired consistency.
What should I serve with Mongolian beef?
Steamed jasmine rice is a classic choice, but I love it with stir-fried noodles or cauliflower rice if I feel extra healthy.
Conclusion : Vegan Mongolian Beef
Now it’s your turn to try this Vegan Mongolian Beef recipe! I’d love to hear how it turns out for you. Comment below or share your creation on social media, and tag me if you make it. There’s nothing more joyful than seeing your tasty creations! Happy cooking!
Vegan Mongolian Beef
Ingredients
For the Vegan Protein:
- 2 cups soy curls or 12 oz seitan or firm tofu, cubed
- 1 tablespoon soy sauce for marinating
- 1 tablespoon cooking oil e.g., sesame or vegetable oil
For the Mongolian Sauce:
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
For Garnish:
- 2 green onions sliced
- 1 tablespoon sesame seeds
Serving Suggestions:
- 2 cups cooked jasmine rice or stir-fried noodles
- Optional steamed broccoli snap peas, or bok choy
Instructions
- If using soy curls, soak them in warm water for 10 minutes, then squeeze out excess moisture. For tofu or seitan, slice into thin strips.
- Marinate the protein with 1 tablespoon of soy sauce while preparing other ingredients.
- In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, minced garlic, and ginger.
- In a separate cup, mix cornstarch and water to form a slurry, then combine with the sauce mixture.
- Warm up a big wok or skillet over medium-high heat. Add oil and cook the protein until golden and slightly crispy, about 5-7 minutes. Remove and set aside.
- In the same wok, pour the prepared sauce and cook over medium heat until it starts to thicken, about 2-3 minutes.
- Add the cooked protein back into the wok and toss until fully coated in the sauce. Let it simmer for another 2 minutes.
- Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Protein Options: Soy curls work best for a chewy texture, but tofu and seitan are great alternatives. Adjust cooking time slightly based on your choice.
- Adjusting Sweetness: If you prefer less sweetness, reduce the amount of brown sugar or add a splash of rice vinegar for balance.
- Storage: You can store any leftovers in a sealed container in the fridge for up to three days. To keep that great texture, reheat them in a skillet.