Gluten-Free and Vegan Mongolian Beef from Soya
Sticky, sweet, salty goodness, this vegan Mongolian beef is made from one of the most under-appreciated vegan meat alternatives- TVP or soya chunks. It’s super bold and flavorful, with a great soft, meaty, and just a tad bit chewy texture. It’s a great recipe for weeknight dinners- it comes together quickly, is protein-packed, and can be served with all sorts of grains and vegetables for a filling meal. Another traditional option is to serve it over crispy cellophane noodles- yum!
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What Are Soya Chunks
Soya chunks are another name for TVP, or Textured Vegetable Protein. It is actually a byproduct from making vegetable oil, but that doesn’t mean it needs to be an after thought. TVP is high in protein, high in fiber, and contains no fat or cholesterol. They also are a good source of iron and calcium. It has a great, meaty texture. TVP comes in all sorts of shapes and sizes, but what is usually called soya chunks are about the size of an acorn. It comes dehydrated, and admittedly looks a lot like dog food before it’s cooked. Because it’s dehydrated, it needs to be rehydrated with water or broth before you use it. Soya chunks don’t have a lot of flavor- they’re all about the texture. Because of that, they’re perfect for dishes like this one, where they can act as a vessel for a flavorful sauce. Soya chunks can be very affordable- I got mine at a local Indian grocery store, but you can also get them online. TVP will stay good almost forever, as long as you keep it in an airtight or sealed container, so it’s a great staple to have on hand.
Looking for some Great Vegetable Sides? Try one of these!
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- Crispy Sesame Spiced Tahini Quinoa
- Garlicky Lacto-Fermented Snap Peas Snack
- Stir-Fried Spicy Chinese Sweet Potatoes
- Vegan Crown Daisy Recipe in Tahini Sauce
- Sautéed Vegan Bitter Melon Recipe
How to Make Gluten-Free and Vegan Mongolian Beef
Once you have your soya chunks on hand, the rest of this recipe is a piece of cake. To start, rehydrate your soya. They only need a few minutes in boiling water- you could add salt or use broth, but the sauce we’re going to make is so flavorful that it’s not really needed. When the soya feels soft all the way through, it’s time to drain it. Pour cold water over the soya, and gently squeeze to remove the excess water inside. Be careful, since some of the water you’re squeezing out might be pretty hot! If you forget this step (been there), your soya chunks will have a little burst of warm tap water in the middle- not ideal, I assure you. Before you turn on the stove, it’s also a good idea to grate your ginger and garlic, and to combine all the ingredients for the sauce and whisk or shake in a jar. Side note- I find shaking up sauces to work much better than whisking- it’s a quick way to get it all mixed together and lump-free.
Get a big skillet on the stove, and add some vegetable oil. Add the rehydrated soya chunks, and cook for a few minutes. All you’re doing is trying to get a little color on the chunks. After a few minute, remove the soya from the pan, throw them in a bowl, and set to the side. Use that same saucepan, and the oil that’s already in it to make your sauce. Start by cooking the garlic and ginger, just until they’re fragrant. Add the other ingredients for the sauce, and let it bubble. Stir, scraping the bottom of the skillet, until the sauce thickens and becomes thick and sticky. Add your soya chunks back into the skillet, and stir it around until they’re totally coated. Finish off with some chopped scallions- you’ve got to get some green on the plate, after all!
Gluten-Free and Vegan Mongolian Beef from Soya
Ingredients
- 2 cups of soya chunks
- Vegetable oil, for cooking
- 3 cloves garlic, grated or minced
- 1 tsp. fresh ginger, grated
- 1/3 cup soy sauce, or tamari for gluten-free
- 3 tbsp. sugar
- 1 tbsp. garlic chili sauce
- 1 tbsp. cornstarch
- 1-2 scallions, chopped
Instructions
- Place the soya chunks in a medium-sized pan, along with 4+ cups of water. Bring the water to a boil, and simmer for a few minutes. Once the soya chunks are soft, drain, and rinse under cold water. Gently squeeze the soya (be careful, as the water inside is hot), and set aside. In a jar or bowl, whisk together the soy sauce, sugar, garlic ginger sauce, cornstarch, and ¾ cup of water. Set aside.
- In a large skillet, heat a generous portion of oil. Add the rehydrated soya chunks, and let crisp for a couple minutes, turning occasionally. After a few minutes, remove the soya chunks from the pan and set aside. Lower the heat on the stove to medium, and add garlic and ginger. Sauté for a minute or two, and then add the soy sauce mixture to the hot skillet. Cook for a couple minutes, letting the sauce bubble, and stirring to avoid burning. Add the soya chunks, and stir to coat all the pieces. Cook a few minutes longer, until your sauce is thick. Take off the heat, and add the scallions. Great when served with rice and vegetables!
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