Name: Vegan Ginger Beef
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2½ tbsp low-sodium soy sauce or tamari; 1½ tbsp tahini; 1½ tbsp maple syrup; 1½ tbsp rice vinegar; ½ tbsp dark soy sauce (sub more soy sauce if GF); 1 to 2 tbsp fresh grated ginger root, adjust depending on your spice level preference; 1 cup dry TVP (textured vegetable protein); 2 cups boiling hot water, to hydrate the TVP; 1 tbsp toasted sesame oil; 2 small broccoli crowns, cut into bite size florets; 2 tbsp sesame seeds; cooked rice, for serving

This Vegan Ginger Beef recipe takes only 20 minutes to prepare and tastes like your favourite Chinese takeout! Packed with 39g of protein, it’s the perfect high-protein post-workout recovery meal you’ll want to come back to every week.

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Ingredients & Inspiration

Before going plant-based, one of my favourite Chinese takeout dishes was ginger beef. The sweet and salty yet warming and spicy ginger sauce was something I craved, the way it just enveloped the beef and tender broccoli florets was so damn good. I’ll hand it to myself that this Vegan Ginger Beef basically hits the nail on the head when it comes to replicating those delicious flavours!

My version of this popular dish uses TVP (textured vegetable protein) to replace beef as it has a delightfully meaty texture, similar to cooked ground beef. It’s also a flavour sponge as it takes on the flavours of any spices you cook it in! TVP is so easy to cook, and is very high in protein, making it a no-brainer ingredient in this recipe.

Only a handful of simple ingredients are needed to make this 20-minute recipe:

Sauce Ingredients

2½ tbsp low-sodium soy sauce or tamari
1½ tbsp tahini
1½ tbsp maple syrup
1½ tbsp rice vinegar
½ tbsp dark soy sauce (sub more soy sauce if GF)
1 to 2 tbsp fresh grated ginger

Everything Else

1 cups dry TVP
1 tbsp sesame oil
2 small broccoli crowns, cut into small florets
2 tbsp sesame seeds
Cooked rice, for serving

How to Make Vegan ginger Beef

Vegan Ginger Beef easily comes together in 20 minutes! All you have to do is:

Add TVP to a large heat-safe bowl and pour boiling hot water over top; let rehydrate for 10 minutes.
Meanwhile, chop the broccoli into florets and whisk all the sauce ingredients together in a bowl. Set aside.
Heat a large skillet over medium-high heat and add 1 tbsp sesame oil; heat until shimmering and you can smell it’s aroma. Drain off the remaining liquid from the TVP and add to the hot skillet.
Spread into an even layer and cook undisturbed for 3 minutes allowing it to start browning. Stir, then cook again for 2 minutes further. Stir in the broccoli, cover the pan and let the broccoli cook for 5 minutes, until bright green but still a bit firm.
Pour over the sauce, reduce heat to medium-low and and let the sauce absorb and thicken slightly for 2 minutes.
Divide into 2 bowls and serve over steamed rice, and enjoy!

Better Than Takeout

I have lots more healthier plant-based takeout-inspired recipes that you’ll love!

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Kung Pao Tofu is the perfect saucy combination of sweet, savoury, and spicy! An easy-to-master stir-fry that's on the table in 30 minutes, which means no need for takeout.

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Sesame Ginger Tofu

Sweet, crunchy and spicy, this Sesame Ginger Tofu is a restaurant-quality recipe that will impress the tofu skeptics in your life! Ready in just 30 minutes, it's a perfect at-home alternative to takeout.

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Vegan Mapo Tofu

Spicy, savoury and umami, Mapo Tofu is mind-blowing delicious, and easy to make in under 30 minutes!

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Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss