Easy dinner recipe for Vegan Mongolian Beef and noodles is perfect for making on a busy night.
The sauce has the perfect balance of flavors. It's sweet, salty with a little kick.
Lately I've been loving making takeout inspired recipes at home. It's fun getting in the kitchen and trying new flavors like this Mongolian inspired noodle recipe.
This Vegan inspired Mongolian noodle dish is one of our current favorites.
what's in the sauce
Soy Sauce- the soy sauce is going to create a salty, savory sauce. Be sure to use low sodium sauce so it's not too salty.
Hoisin Sauce- this Asian barbecue sauce adds a nice sweet element to the sauce.
Broth- I like use use Better than Bouillon 'no beef' broth.
Red Pepper Flakes- For a spicy kick, add a pinch of red pepper flakes.
Brown Sugar- to add a little sweetness to the sauce, I like to use brown sugar. You can add less sugar or more for a sweeter sauce.
Cornstarch- To thicken the sauce, cornstarch mixed with water is added at the end.
This noodle recipe is definitely not authentic. I just really like the flavor combination of the sauce.
how to make Mongolian Beef Vegan
To start the recipe, bring a large pot of water to a boil. Cook the pasta according to the package directions.
I like to use spaghetti, but you could also use fettuccini or angel hair pasta.
While the pasta is cooking, cook the plant-based meat. Then add the ginger and garlic. These aromatics add a depth of flavor to the dish.
For the sauce, whisk all the sauce ingredients together.
Pour the sauce into the pan and add the noodles when they are done cooking.
Garnish with sliced green onions.
Ground plant-based meat- If you don't want to use Impossible meat, any sort of meatless crumble will work.
Brown sugar- you could use coconut sugar in place of the brown sugar.
Soy sauce- Tamari is a great substitute for soy sauce. Coconut aminos would also be great.
Cornstarch- Arrowroot is my favorite substitue for cornstarch.
Can Vegan Mongolian Beef with noodles be made ahead of time?
Yes! After you are done cooking the recipe, let it cool down. Then store the vegan beef and noodles. Reheat the noodles and enjoy within 3 days.
These Vegan Mongolian Noodles are packed full of flavor from the vegan Mongolian beef sauce.
If you make this recipe before sure to leave a comment or tag us on Instagram!
- 1-Package Plant-based Ground Beef, I used Impossible Meat
- 1 Tablespoon Ground Ginger
- 6 Cloves Garlic, minced
- ⅓-1/2 Cup Brown Sugar*
- ½ Cup Broth, I like No-Beef Boullion
- ½ Cup Low Sodium Soy Sauce
- ¼ Cup Hoisin Sauce
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Red Pepper Flakes, or to taste
- 10 Ounces Noodles, I used Spaghetti
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water
- 4 Green Onions, sliced
- Bring a large pot of water to a boil. Cook the pasta according to the package directions.
- While the pasta is cooking, in a large skillet with high sides brown add the ground plant-based meat on the stovetop. Cook 5-7 miniutes or until browned, stiring often.
- Add the ginger and garlic, stir and cook for 1 minute.
- To the skillet, add the brown sugar, broth, soy sauce, hoisin sauce, pepper and red pepper falkes.
- In a small bowl dissolve the cornstarch in the water and add it to the ground plant-based meat mixture. Stir and bring the mixture to a low boil.
- After the sauce has thickened slightly add the drained noodles to the beef mixture. Stir to combine.
- Serve hot with a garnish of sliced green onions.
I like to start with ⅓ cup brown sugar and add more sugar if needed. If you prefer a a sweeter sauce, add the full ½ cup of brown sugar.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 1156mgCarbohydrates: 57gFiber: 2gSugar: 29gProtein: 18g
Nurition information is just an estimate per serving.