Name: Vegan Mongolian Beef: Crispy Soy Chunks & Savory Delight
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup Dry Soy Chunks (Can substitute with soy curls for a different bite.); 1/4 cup Cornstarch (Essential for achieving a crispy coating.); 8 oz Fresh Mushrooms (Oyster mushrooms are recommended.); 1/4 cup Soy Sauce (Use tamari for a gluten-free version.); 2 tbsp Shaoxing Wine (Optional for added flavor.); 2 tbsp Brown Sugar (Maple syrup can be used as an alternative.); 1 tbsp Ginger (Freshly minced.); 4 cloves Garlic (Fresh is best.); 3 stalks Green Onions/Scallions (Use both white and green parts.); 1/2 cup Neutral Oil (For frying the soy chunks.)

Jump to Recipe Print Recipe

The aroma of garlic and ginger wafts through my kitchen, a reminder of the vibrant Asian dishes I’ve loved for years. Today, I’m stepping up the game with a Vegan Mongolian “Beef” with Crispy Soy Chunks and Mushrooms that truly captures the spirit of home-cooked comfort. This hearty, plant-based dish is not just quick to prepare, but it also transforms humble ingredients into a flavor-packed meal that feels indulgent yet wholesome. Imagine tender, chewy soy chunks glazed in a sweet and savory sauce, paired with earthy mushrooms for added depth—your taste buds won’t know what hit them! Plus, each bite is a guilt-free pleasure that leaves you feeling satisfied. Are you ready to dive into a delightful twist on a classic? Let’s get cooking!

Why is this dish a game-changer?

Unmatched Flavor: The combination of sweet and savory sauces melds beautifully with crispy soy chunks, creating a taste that rivals traditional Mongolian beef.
Fast & Easy: With simple steps and minimal prep time, this dish is perfect for busy weeknights, satisfying your cravings without the fuss of fast food.
Healthy Ingredients: Packed with plant-based protein and nutrients, you can indulge guilt-free while nourishing your body.
Versatile Options: Feel free to customize by swapping out vegetables or trying different mushrooms, ensuring every meal stays exciting! Want more delicious ideas? Check out our plant-based alternatives.
Crowd-Pleasing Delight: Your family and friends will be amazed at how delicious and satisfying this vegan meal can be—no one will miss the meat!

Vegan Mongolian Beef Ingredients

For the Soy Chunks

Dry Soy Chunks – A fantastic source of protein, providing a chewy texture; can substitute with soy curls for a different bite.
Cornstarch – Essential for achieving that delightful crispy coating when frying the soy chunks.

For the Mushrooms

Fresh Mushrooms – Choose oyster mushrooms for their earthy taste; shiitake or button mushrooms can also serve as great alternatives.

For the Sauce

Soy Sauce – Provides the essential umami flavor; swap with tamari for a gluten-free version.
Shaoxing Wine – Use as an optional marinade for added flavor complexity; any rice wine works too, or simply omit it if you like.
Brown Sugar – Adds a sweet touch to the sauce, but feel free to adjust for your taste; maple syrup can serve as a refined sugar alternative.

For Aromatics and Garnish

Ginger – Freshly minced, this aromatic elevates the overall flavor profile.
Garlic – A must for that aromatic rich essence; fresh is best!
Green Onions/Scallions – Adds a fresh, crunchy bite; don’t forget to use both the white and green parts for depth.

For Frying

Neutral Oil – Helps in frying the soy chunks to perfection, ensuring they’re golden and crispy.

Dive right into creating this Vegan Mongolian Beef—your taste buds are in for a flavor-packed journey!

Step-by-Step Instructions for Vegan Mongolian “Beef” with Crispy Soy Chunks and Mushrooms

Step 1: Rehydrate Soy Chunks
Begin by bringing a pot of water to a boil. Once boiling, add your dry soy chunks and let them soak for about 15 to 30 minutes, or until they have doubled in size and are tender to the bite. Drain the chunks and set them aside in a colander to cool while you prepare the next steps.

Step 2: Squeeze Liquid
After the soy chunks have rehydrated, use your hands to gently squeeze out excess moisture, ensuring they’re not dripping wet. This step is crucial for achieving the crispy texture when frying. Once drained, place the soy chunks in a clean bowl and continue to the next stage of marinating.

Step 3: Marinate
In the bowl with the squeezed soy chunks, pour in the soy sauce and optional Shaoxing wine. Toss gently to ensure each piece is evenly coated with the marinade. Allow the soy chunks to marinate for about 10 minutes while you prepare the coating, enhancing their flavor for those delicious crispy bites.

Step 4: Coat Chunks
Once marinated, sprinkle the cornstarch over the soy chunks and toss them until they’re well-coated. This layer is essential for crafting that perfect crispy exterior when fried. Set the coated chunks aside for a moment while you heat the oil to the right temperature for frying.

Step 5: Fry Chunks
Heat a generous amount of neutral oil in a pan or wok over high heat until it’s shimmering, indicating it’s hot enough. Carefully add the soy chunks in a single layer, frying them for about 3-5 minutes until they turn golden brown and crispy on the outside. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Step 6: Stir-Fry Mushrooms
In the same pan, reduce the heat to medium-high and add fresh mushrooms. Stir-fry them for about 4-5 minutes, or until they have released their moisture and started to brown nicely. This step adds a deep earthy flavor that pairs beautifully with the crispy soy chunks.

Step 7: Sauté Aromatics
Add minced garlic and ginger to the pan with the mushrooms, stirring them for about 1 minute until fragrant. Then, toss in the white parts of the scallions, allowing them to soften slightly. This aromatic base brings a vibrant flavor essential for your Vegan Mongolian “Beef”.

Step 8: Prepare Sauce
In a separate bowl, mix together soy sauce, water, dark soy sauce, and brown sugar until well combined. Pour this mixture into the pan and stir to dissolve the sugar over medium heat, letting it bubble gently for about 2 minutes to develop its rich flavor.

Step 9: Combine
Add the fried soy chunks back into the pan and stir quickly to coat them in the sauce. If you’d like a thicker consistency, sprinkle in any cornstarch slurry you may have prepared and stir well to combine everything thoroughly. Cook for an additional 2-3 minutes, allowing the sauce to cling to the chunks.

Step 10: Finish with Scallions
Finally, add the green parts of the scallions to the pan, giving everything one last stir. This final touch brings brightness and freshness to your Vegan Mongolian “Beef” dish. Serve the dish immediately over steamed rice or noodles for a complete meal, enjoying every bite of this plant-based delight!

Vegan Mongolian Beef Variations & Substitutions

Feel free to get creative with this Vegan Mongolian “Beef” recipe! You can tailor it to your taste buds, dietary needs, or availability of ingredients.

Mushroom Medley: Experiment with different mushrooms like shiitake or portobello for unique flavors and textures. Each variety brings something special to the dish!
Jackfruit Option: Swap the soy chunks for young green jackfruit; it mimics shredded meat perfectly and adds a delightful twist to the recipe.
Spicy Kick: Add some red pepper flakes or sriracha into the sauce for an extra layer of heat that gives this dish a deeper flavor profile.
Gluten-Free Version: Use gluten-free tamari in place of soy sauce and confirm your cornstarch is gluten-free to keep this dish safe for celiac friends.
Add Crunch: Toss in bell peppers, broccoli, or snap peas while stir-frying for added color, nutrition, and a satisfying crunch in every bite.
Coconut Sugar Substitute: For a lower-glycemic option, replace brown sugar with coconut sugar in the sauce; it adds a hint of caramel flavor.
Cashew Cream Finish: Drizzle a little homemade cashew cream over the top before serving for a creamy contrast that balances the dish beautifully.
Noodle Dish: Transform it into a hearty noodle dish by tossing the soy chunks and sauce with your favorite noodles instead of serving it over rice.

The possibilities are endless! Why not explore some more delightful plant-based dishes like our delicious plant-based alternatives to keep your meals fresh and exciting?

Storage Tips for Vegan Mongolian Beef

Fridge: Store leftovers in an airtight container for up to 3 days. This helps maintain the quality and flavor of your Vegan Mongolian beef.

Freezer: If you want to keep it longer, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating for best results.

Reheating: Reheat in a skillet over medium heat to revive the crispiness of the soy chunks. Add a splash of water if needed to prevent sticking.

Serving: When reheating, adjust seasonings or add a drizzle of fresh soy sauce to enhance the flavor profile of your Vegan Mongolian beef before serving.

Expert Tips for Vegan Mongolian Beef

Hot Oil Test: Ensure the oil is properly heated by dropping a test piece; it should sizzle instantly, signaling it’s ready for frying.
Single Layer Frying: Avoid overcrowding the pan to achieve maximum crispiness; each chunk should have enough space to fry evenly.
Custom Sauce Adjustment: Taste your sauce before adding the soy chunks; adjust sweetness and saltiness, making it perfect for your palate while keeping it vegan.
Drain Properly: After frying, let the soy chunks drain on paper towels to remove excess oil, enhancing their crunchiness.
Choose Fresh Ingredients: Always opt for the freshest garlic and ginger to enhance the flavor profile of the dish.
Experiment Freely: Feel free to swap in different plant-based proteins or various vegetables to keep this Vegan Mongolian beef exciting and versatile!

Make Ahead Options

These Vegan Mongolian “Beef” and Mushrooms are perfect for meal prep, making weeknight dinners a breeze! You can rehydrate and marinate the soy chunks up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, prepare the sauce and keep it separate in the fridge for up to 3 days to maintain its flavor and consistency. When you’re ready to serve, simply fry the soy chunks and mushrooms, combine everything in the pan, and finish with the scallions. This approach allows you to enjoy a delicious, plant-based meal without the last-minute rush, ensuring every bite is just as tasty!

What to Serve with Vegan Mongolian “Beef” and Mushrooms

Elevate your dining experience with delightful side dishes and drinks that perfectly complement the harmony of flavors in this dish.

Steamed Jasmine Rice: This fragrant rice soaks up the savory sauce beautifully, offering the perfect base for the bold flavors of the Vegan Mongolian “Beef.” It’s a traditional choice that adds comfort and warmth to the meal.
Garlic Noodles: Rich and buttery garlic noodles enhance the umami profile while adding a lovely, silky texture that pairs seamlessly with the crispy chunks. They’re quick to prepare and irresistible!
Sautéed Broccoli: Bright green and crunchy, this nutritious veggie adds a fresh, vibrant contrast. Drizzle with a touch of soy sauce to tie in with the dish’s flavors and create a delightful mix of textures.
Asian Slaw: A crunchy, zingy slaw of cabbage, carrots, and a tangy dressing provides a refreshing bite alongside the rich and savory soy chunks. It’s a perfect palate cleanser!
Sesame Cucumber Salad: Crisp cucumbers tossed in a sesame dressing offer a cool, refreshing accompaniment that counters the warmth of the dish, creating a balanced meal experience.
Fresh Spring Rolls: Light and filled with vibrant veggies, these rolls provide a crunchy contrast to the vegan beef. Pair them with a peanut dipping sauce for extra flavor excitement!
Chilled Green Tea: A lightly sweetened green tea harmonizes with the dish’s rich flavors, adding a refreshing note to cleanse your palate between bites.
Mango Sorbet: For dessert, this refreshing treat adds a sweet finish, mirroring the sweet notes in the sauce while cleansing your palate after a savory meal.
Toasted Sesame Oil Drizzle: A final drizzle of sesame oil over the dish just before serving can elevate the flavors and aroma, adding a nutty richness that will leave your diners craving more!

Vegan Mongolian “Beef” with Crispy Soy Chunks and Mushrooms Recipe FAQs

How do I select the right soy chunks?
When choosing soy chunks, look for high-quality dry soy chunks that are firm and have no dark spots or visible cracks. Avoid overly brittle pieces, as they may not hold up well during cooking. If you can’t find soy chunks, soy curls or other plant-based meat alternatives like tempeh can be great substitutes!

How should I store leftover Vegan Mongolian “Beef”?
Store leftovers in an airtight container in the fridge for up to 3 days. If you’d like to save it for longer, transfer it to the freezer in a sealed container, where it can last for up to 2 months. Just remember to thaw it in the fridge overnight before reheating for the best texture.

Can I freeze Vegan Mongolian “Beef”?
Absolutely! To freeze, place cooled Vegan Mongolian “Beef” in a well-sealed container or freezer-safe bag, ensuring you remove as much air as possible. It can be stored for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat in a skillet over medium heat for that delightful crispness!

What are common troubleshooting tips for making this dish?
If your soy chunks aren’t crisping up, make sure the oil is hot enough before frying. You can test this by dropping a small piece of the coated soy chunk into the oil; it should sizzle upon contact. Also, be mindful not to overcrowd the pan; fry in batches if necessary to achieve that golden crunch. If the sauce is too thick, simply whisk in a little water to reach your desired consistency.

Are there any dietary considerations for this recipe?
This Vegan Mongolian “Beef” dish is plant-based, making it suitable for vegans and vegetarians. If you have specific allergies, ensure that any soy sauce used is gluten-free by opting for tamari. Always double-check the ingredient labels for potential allergens if you’re serving it to guests who may have dietary restrictions.

Is this recipe pet-friendly?
While the ingredients in Vegan Mongolian “Beef” are generally safe, it’s important to keep in mind that cats and dogs should not consume soy products in large amounts. If you want to share with your furry friend a bit of the cooked mushrooms without sauces, that would be fine, but always consult with your veterinarian for specific dietary advice!