Vegan Mongolian Beef and Broccoli
Skip Chinese takeout and treat yourself to a healthier and oh so good meat-free version of this classic Chinese dish!
- 1 cup TVP or wheat meat chunks or slices
- 2 cups hot water
- 2 Tbsp cornstarch or arrowroot
- 1/3 cup soy sauce (low salt or regular)
- 2 Tbsp brown sugar
- 2-3 cloves garlic minced
- 1 chunk fresh ginger
- 1 tsp chili flakes or paste
- 2 Tbsp white or black sesame seeds
- 2-3 cups broccoli
- 1 cup mushrooms sliced
- 3-4 green onions
Prepare the marinade
In a medium pan, heat up the ginger and garlic in a little oil.
Add the soy sauce, chili flakes and brown sugar and simmer for a few minutes until the sugar is dissolved.
Crisp the mock meat
Once the mock meat has been rehydrated, drain it well. Remove as much liquid as possible.
Add the starch (cornstarch or arrowroot) in a small ziploc bag. Add the mock meat a few pieces at a time and shake the bag to make sure that all pieces are well coated.
Heat up a few tablespoons and crips the mock meat making sure that the pieces are not crowded so that they crisp on all sides.
Place the crisp mock meat on a paper towel to absorb some of the oil if you used a lot or skip it if you airfried them.
Add the marinade on the crisp mock meat and cook until it thickens and
You can place the Mongolian faux beef over rice and add the broccoli on the side or mix the meat with the broccoli and mushrooms.
Top the beef and vegetables with sesame seeds and some of the green onions.
Serving: 1gCalories: 41kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 19mgPotassium: 178mgFiber: 1gSugar: 7gVitamin A: 373IUVitamin C: 42mgCalcium: 33mgIron: 1mg