Best 3 Mongolian Beefless Beef Vegetarian Recipes

For those seeking a delectable vegetarian alternative to the classic Mongolian beef dish, this article offers a culinary journey into the realm of plant-based cuisine. Embark on an exploration of flavors and textures as we present a collection of tantalizing recipes that replicate the savory and satisfying essence of Mongolian beef without the use of meat. Whether you're a seasoned vegetarian or simply seeking to expand your culinary horizons, this guide will provide you with the inspiration and instructions needed to create a Mongolian beefless beef dish that will delight your taste buds and leave you craving more.

Let's cook with our recipes!

MONGOLIAN SEITAN (VEGAN MONGOLIAN BEEF)

Mongolian Seitan (Vegan Mongolian Beef) image

Pan-fried seitan pieces are tossed in a sweet garlic ginger soy sauce to make this meatless Mongolian beef.

Provided by Yup, it's Vegan

Categories Main Course

Time 30m

Number Of Ingredients 13

Ingredients

2 tsp vegetable oil ((I used grapeseed oil))
1/2 tsp minced or grated ginger
3 cloves minced or grated garlic
1/3 tsp Chinese five spice ((optional))
1/3 tsp red pepper flakes
1/2 cup low-sodium soy sauce ((see note))
1/2 cup + 2 tbsp coconut sugar ((or use a scant 1/2 cup brown sugar))
2 tsp cornstarch
2 tbsp cold water
1 and 1/2 tbsp vegetable oil ((I used grapeseed oil))
1 lb homemade seitan ((16 oz.) (or use store-bought seitan), cut into 1-inch pieces)
toasted sesame seeds ((optional))
sliced scallions ((optional))

Steps:

Heat the vegetable oil in a small saucepan over medium heat. Add the ginger and garlic; stir constantly. After 30 seconds, add the five spice (if using) and red pepper flakes, and cook for 30-60 seconds more, until fragrant.
Add the soy sauce and coconut sugar and stir well. Reduce the heat to medium-low, and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.
Whisk together the cornstarch and cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.
In a skillet, heat the vegetable oil over medium-high heat. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.
Reduce the heat to low and add the sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with rice and/or vegetables of choice, and garnished with sesame seeds and scallions if desired.

Nutrition Facts : ServingSize 1 sixth recipe, Calories 324 kcal, Carbohydrate 33 g, Protein 29 g, Fat 8 g, SaturatedFat 1 g, Sodium 566 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 7 g

HEALTHY AND DELICIOUS MONGOLIAN BEEF AND VEGETABLES

Healthy and Delicious Mongolian Beef and Vegetables image

Although traditional Mongolian beef recipes usually do not include vegetables, I wanted to make a healthier version of this dish. The entire family just loved this lighter version, even the children!

Provided by Denise J

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb flank steak
1/4 cup cornstarch
2 tablespoons canola oil
1 red bell pepper, cut into chunks
1 cup snow peas
1 cup Broccolini, tops
4 green onions, sliced
1 tablespoon grated gingerroot
1 tablespoon canola oil
1/4 cup hoisin sauce
1/4 cup light soy sauce or 1/4 tamari
1 tablespoon brown sugar
2 tablespoons black bean garlic sauce (available at Asian specialty grocery stores and the Asian section of some larger grocery stores)

Steps:

Wrap the flank steak in wrap and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes.
Meanwhile, make sauce by combining Hoisin sauce, Soy Sauce, brown sugar and Bean sauce. Feel free to add more soy for a saltier sauce, more brown sugar for a sweeter sauce, or more bean and garlic sauce for a more savory sauce. This is your dinner ~ don't be afraid to change it a bit :-).
Stir fry the veggies and ginger in 1 T canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.
Serve over white rice.

Nutrition Facts : Calories 262.4, Fat 13.8, SaturatedFat 3.2, Cholesterol 31.3, Sodium 901, Carbohydrate 15.8, Fiber 1.6, Sugar 7.1, Protein 18.6

MONGOLIAN 'BEEFLESS' BEEF (VEGETARIAN)

Mongolian 'Beefless' Beef (Vegetarian) image

Yum! This is easy and really makes a change from the same old flavours. It really does taste like restaurant food! I have made it with tofu and with fake beef (President's Choice) and it is was good both ways. The tofu is less expensive and a bit more delicate. The fake beef was more chewy and occasionally a bit of 'Tofurkey' flavour sneaked through.

Provided by Elise and family

Categories Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup tamari
1 tablespoon brown sugar
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon water
225 g firm tofu (1/2 pkg. or 1/2 pound)
2 tablespoons peanut oil
1/2 medium yellow onion, sliced (not diced)
2 large carrots, sliced
1 green onion
1 cup basmati rice
2 cups water

Steps:

In a baking dish, combine Tamari, brown sugar, garlic, ginger, Hoisin sauce, sesame oil and water. Chop Tofu in medium strips and add. Stir well, making sure the tofu is thoroughly covered in sauce.
Cover and refrigerate for at least 1/2 hour, up to one hour.
Prepare rice. When rice is cooked, leave covered and begin to prepare 'beef'.
Fry onion and carrots in peanut oil in a frying pan over medium heat until onion is translucent.
Add 'beef' and sauce the beef was in to frying pan. Fry 5-10 minutes, until heated through.
Serve over rice, topped with chopped green onion. Enjoy!

Nutrition Facts : Calories 488.3, Fat 19.6, SaturatedFat 3.4, Cholesterol 0.1, Sodium 1426.5, Carbohydrate 64.7, Fiber 5.3, Sugar 9.7, Protein 16.3

Tips:

Prep your ingredients: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that you don't miss anything.
Use a large skillet or wok: Mongolian Beefless Beef is a stir-fry, so you'll need a large skillet or wok to cook it in. This will give you plenty of space to stir the ingredients and prevent them from sticking.
Cook the beefless beef in batches: If you're using a lot of beefless beef, you may need to cook it in batches. This will help prevent the beefless beef from overcrowding the skillet and steaming instead of searing.
Don't overcook the beefless beef: Beefless beef is best when it's cooked quickly over high heat. Overcooking will make it tough and chewy.
Add the sauce at the end: The sauce for Mongolian Beefless Beef is best added at the very end of the cooking process. This will help prevent the sauce from burning.
Serve immediately: Mongolian Beefless Beef is best served immediately after it's cooked. This will help ensure that the beefless beef is hot and crispy.

Conclusion:

Mongolian Beefless Beef is a delicious and easy-to-make dish that's perfect for a quick and easy weeknight meal. It's also a great way to use up leftover beefless beef. With its bold flavors and crispy texture, Mongolian Beefless Beef is sure to be a hit with everyone at your table.