During the week, healthy dinners need to be quick.
Because for me, there’s enough going on during the day between homeschooling, working, and trying to keep my head above the water. So at the end of the day, when my energy is close to zapped, I like to have dinner plans that don’t take much brain work.
And when you can make something as delicious + healthy as vegan Mongolian Beef (minus the beef part) in less than 30 minutes, you know you’ve struck vegan gold.
Mongolian Beef that’s vegan? Yes please…
Before I went vegan, Mongolian beef was my jam.
I mean, how can you complain when your to-go box is literally laced with sugar, salt, and MSG? It’s a food high you don’t want to come down from.
But, unfortunately, there is ALWAYS a come down. And the sad part about Mongolian beef (other than it being made from cows) is that the real thing is not all that healthy when you think about it. A quick google search of “traditional” Mongolian beef has so much sugar in it, you could easily make a batch of cookies.
I mean sure, you COULD easily replace the beef with one of the many beef-alternatives available on the market today. But there’s a few problems with that. Number one: they’re expensive. And two: you’re trading one devil for another.
The best vegan meat-alternative….
While I do praise the Lort that we have meat alternatives that actually taste good, it’s not something I want to have on the regs. My system doesn’t do so well when there’s a soy overload taking place.
Which brings me to the ultimate healthy meat alternative: mushrooms.
Mushrooms are THE go-to option when you want that “meaty” texture but don’t want to buy a processed alternative. What’s more is that they are typically cheaper, especially if you shop at farmers markets or international grocery stores.
You can get your shroom on AND enjoy Mongolian “beef”. What’s more to love?
And as a side note, I’ve also cut the sugar significantly on this one, using maple syrup as a healthier choice. It gives it just a hint of sweet without going overboard. You can thank me later.
Lastly, the best part about this vegan Mongolian Beef is that it is quick, taking only 30 minutes to prepare from start to finish. By using frozen brown rice, you cut your rice cooking time in half, if not more.
This week, don’t freak out about dinner- just make some vegan Mongolian Beef instead!
Allergy-Information & Substitutions
- This Mongolian Beef is 100% vegan, meaning it is meat-free, egg-free, and dairy-free. It is also naturally nut-free and gluten-free.
- Make it soy-free by using coconut aminos instead of tamari sauce. Just keep in mind that this may change the taste.
- Don’t like mushrooms? Swap them out for another vegetable, such as broccoli, cauliflower, or Japanese eggplant.
- To make this quick, I use frozen organic brown rice, but you can use whatever rice you would like, such as jasmine.
- For another great vegan takeout recipe, try my Broccoli in Garlic Sauce by clicking here.
- Need another quick weeknight dinner? Check out my Vegan Hamburger Helper by clicking here.
I hope you enjoy this amazing vegan Mongolian Beef! Make sure to share your creation with me on Instagram by tagging me @bohemian.vegan.kitchen + using the hashtag #bohemianvegankitchen.
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This week, don’t freak out about dinner- just make some vegan Mongolian Beef instead! This homemade takeout uses mushrooms instead of tofu or tempeh, and cuts the sugar (and cook time) in HALF. Perfect for busy families during the week, and easily customizable for any allergy.
Vegan Mongolian "Beef"
For the "Beef":
- 1 tablespoon fresh ginger, minced
- 3 large garlic cloves, minced
- 2 Tbsp oil (canola, olive, or coconut)
- 5-6 large portobello mushrooms*
- 1 bunch green onions, sliced small
For the Sauce:
- brown rice, for serving (I use frozen brown rice to save time!)
- black pepper, to taste
- First, prepare the mushrooms. Some people say you should never wash mushrooms, but I'm sorry y'all, I gotsta! If you're a germaphobe like me, just give them a quick rinse (to get all the dirt off), and then pat dry with a towel. Remove the stems from caps; slice caps into thin strips, as well as the stems! Then set aside.
- In a large skillet, heat oil on medium heat. Add fresh ginger and garlic, then saute for 1-2 minutes. Add mushrooms, and stir continuously, to prevent sticking. Once the mushrooms start to release their juices, you won't have to worry about them sticking to the pan. Cook for about 15 minutes, or until the mushrooms have shrunk in size and some of the juice has absorbed.
- Meanwhile, whisk sauce ingredients together and set aside. If you're using frozen brown rice for serving, now is the time to heat that in a not-stick skillet or medium pot.
- When the mushrooms look close to done (after cooking for about 15 minutes), you can add the sauce ingredients and stir. Turn your heat down to medium low, and continue cooking for an additional 5 minutes. Sauce should thicken and bubble. Once the rice is cooked through, and the mushrooms are cooked and sauce is thick, remove from heat. Stir in sliced green onions. Serve mushrooms with brown rice.
Thank you for taking the time to invest in your health and happiness!