This popular noodle Chinese dish is full of flavour, easy to put together and this variation has been veganised for your eating pleasure! ⁠

⁠

You can use any plant based mince, TVP or even tofu works incredibly well too!⁠

INGREDIENTS

Beef Less Chow Mein

• 1 1/2 cup textured vegetable protein

• 1 1/2 cup boiling water

• 1 brown onion, diced⁠

• 2 garlic cloves, minced⁠

• 1 carrot, thinly sliced⁠

• 1 tbsp plain flour⁠

• 1 cup vegan friendly beef stock

• 250g packet of fresh chow mein noodles⁠

• 1 bunch pak choy⁠

• 1/2 cup frozen peas⁠

• 2 tbsp soy sauce⁠

• 1/4 cup vegetarian oyster sauce

METHOD

• Rehydrate Textured Vegetable Protein by gently combining it with boiling water in a heatproof bowl. Let it soak for 5-10 minutes until it achieves a minced texture.

• Place some sesame oil in a fry pan, adding onion and garlic and cooking until slightly browned⁠

• Add rehydrated textured vegetable protein and carrot, cook until carrot softens. Add flour to coat mince⁠

• Stir in stock, reducing heat to a simmer. Simmering until sauce thickens⁠

• Meanwhile, cook chow mein noodles as per packet instructions⁠

• Add pak choy, peas, soy sauce and oyster sauce to fry pan and cook until pak choy is wilted. Add noodles and combine⁠