VEGAN BEEF NOODLE BOWL

vegan beef noodle bowl

This vegan beef noodle bowl is the perfect meal to make when you’re feeling like takeout! It will be a lot cheaper and just as delicious. Not only is this recipe delicious but it is also super quick and easy. Quick, easy, cost affective and delicious – Is there a better combo? There’s something about noodle dishes that are super satisfying. Whenever we order Chinese, chow mein is always on our list of favourites. It’s such a fun challenge to make food at home that tastes as good as or better than something you’d order from a restaurant! We also have some more noodle bowl recipes here!

A while back we came across TVP (textured vegetable protein) shaped into these meaty beef strips. TVP is dehydrated, so we rehydrated it with Beefless Broth from Presidents Choice. The broth adds an extra meaty flavour to these strips! This recipe is loaded with protein from the TVP strips and it’s also filled with lots of fresh veggies. This is a great dish for meal prep and saves well for leftovers. We hope you enjoy this vegan beef noodle bowl as much as we did! If you recreate it, tag us on socials @plantbasedrelationship!

VEGAN “BEEF” NOODLE

Recipe by plantbasedrelationshipCourse: DinnerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calorieskcal

Ingredients

  • 1 cup dried TVP “beef strips”

  • 2 cups Presidents Choice beefless broth (or any other you prefer)

  • 1 pack chow mein noodles (We found vegan ones at Sobeys)

  • 2 cups raw bean sprouts

  • 1 cup fresh green beans, chopped

  • 1 cup fresh carrot, sliced into thin strips

  • 3 cloves of garlic, minced

  • ½ of a large onion, thinly sliced

  • 2 tsp fresh ginger, grated

  • 2 tbsp sesame oil

  • 1 tbsp agave syrup

  • 1 tsp sriracha or your favourite hot sauce

  • 2 tsp soy sauce or coconut aminos

  • 2 tbsp roasted peanuts, roughly chopped

Directions

  • Pour your TVP strips into a bowl and add your beefless broth to rehydrate.
  • While you wait for your strips to rehydrate, fill a large pot with water and set to simmer. Also heat a large frying pan or wok on medium heat.
  • Add your sesame oil to your frying pan. Next, add your onions, green beans, garlic, ginger and shredded carrots! Leave out your raw bean sprouts for now. Pan fry for a few minutes or until veggies begin to soften.
  • Next add your hydrated beef strips. Sauté for a few minutes before adding your agave syrup, hot sauce and soy sauce. Thoroughly coat everything in your sauce and lower your heat a bit.
  • Your water should be boiling by now. Add your noodles and cook for 2 minutes max, these noodles cook very fast!
  • Once your noodles are fully cooked, strain and add directly into your wok or frying pan. You can add your raw bean sprouts at this step. We find they taste a lot better when they have a bit of crunch!
  • Add a touch more sesame oil, this helps the noodles not stick to each other and break apart when tossing. Mix everything together and remove from heat. Serve in a bowl and top with your crushed roasted peanuts! Enjoy.

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