Mongolian Beef Noodles (Plant Based)
Mongolian Beef Noodles (Plant Based)
I created this mouthwatering, savory dish while searching for something a bit outside my usual weeknight dinner rotation. I wanted a recipe that would not only satisfy my hunger but also spark a bit of excitement in the kitchen. This Vegan Mongolian Beef Noodles dish was the perfect answer—uniquely flavorful and a refreshing twist on my typical meals. It offered everything I was craving: rich, savory notes with a touch of sweetness and depth, while still feeling light and nourishing.
The dish features meatless beef, gluten-free noodles, and fresh scallions, all tossed in a deeply savory sauce made from hoisin sauce, liquid aminos, brown sugar, and vegetable broth. It’s a comforting, flavorful bowl of noodles that is as satisfying as it is unexpected.
How to Make Mongolian Beef Noodles (Plant Based):
Start by cooking your favorite pasta in salted water until al dente. In this recipe, I am using a gluten-free option, brown rice-based spaghetti.
Next, heat some avocado oil in a skillet over medium heat and brown your favorite plant-based beef alternative. Impossible beef is always a winner in this recipe. Add freshly minced ginger and garlic for a burst of flavor, followed by the sauce.
To thicken the sauce, stir in a mixture of cornstarch and water, then toss in the cooked pasta. Finally, add in your favorite toppings, such as steamed broccoli, bok choy, or crispy breaded tofu, for the perfect finish.
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Packed with protein, essential nutrients, and bold flavors, this plant-based dish is sure to satisfy your taste buds and keep you feeling energized throughout the day. Enjoy this hearty and satisfying bowl as a standalone meal or as a side with your favorite vegan meals.
Mongolian Beef Noodles (Plant Based)
Recipe Author: Nicole Riggs
Rich, sweet, and savory Mongolian sauce, combined with flavorful meatless ground beef, and the satisfying texture of gluten-free noodles, creates a meal that’s just as delicious as the original. Whether you're vegan, gluten-free, or simply looking for a new, tasty dinner idea, this recipe is sure to become a favorite!
Equipment:
medium-large stovetop pot, skillet, oven, baking sheet, cutting board, sharp knife, measuring cups/spoons
Ingredients:
14 oz. meatless ground beef (I use Gardein beef-less crumbles or Impossible beef)
spaghetti or linguine pasta noodles
1 tbsp avocado oil or olive oil
1/2 cup + 2 tbsp brown sugar
2 tsp fresh ginger
4-5 cloves fresh garlic
4 tsp hoisin sauce
1/2 cup liquid aminos or tamari (soy sauce may be used if not gluten free)
1/2 cup vegetable broth
1 tbsp Worcestershire sauce
1/3 tsp red pepper flakes
3 green onions, sliced
2 tbsp corn starch + 4 tbsp water
1/2 tsp black pepper
Instructions:
Cook your pasta in salted water until al dente, or according to the package instructions.
Heat avocado oil in a skillet over medium heat and brown your plant-based beef alternative until fully cooked. Add freshly minced ginger and garlic.
Mix hoisin sauce, liquid aminos, vegetable broth, Worchestershire sauce (optional), brown sugar, and seasonings to create the sauce. Add sauce into skillet with meatless beef. Simmer for 3 minutes, add in corn starch + water mixture, and simmer for 3 more minutes, or until sauce is thickened.
Add in drained pasta noodles and sliced green onions. Mix until everything is well combined.
5. Finally, add in your favorite toppings, such as steamed broccoli, bok choy, or crispy breaded tofu.
