I used to make a ground beef hamburger stir fry before I was vegan, and now I have discovered a healthier, easier option – vegan no beef stir fry. It uses dehydrated soy mince, also called textured vegetable protein or TVP.

This vegan no beef stir fry can be made with any variety of vegetables and sauce of your choosing. The version in this recipe is a quick and easy curry flavour with just bok choy and tomatoes. It is simple, yet satisfying.

Soy mince is high in protein and low in fat. No more dealing with greasy, unhealthy meat. Another bonus is that you don’t need to worry about cooking the soy mince to a certain temperature. Soy mince is made completely from plants, and is safe to eat raw or cooked.

Print Recipe

No Beef Stir Fry

A simple and quick vegan stir fry with a beefy curry flavour.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Main Course

Keyword: healthy, protein, stir fry, vegan

Ingredients

Soy Mince

• 1 cup unflavoured soy mince
• 2/3 cup water

Vegetables and sauce

• 1 Onion
• 5 stalks Bok choy
• 1 cup diced tomatoes
• 1/3 cup tomato sauce
• 1/4 cup vegetable broth

Seasonings

• 1 tsp curry
• 1 tsp garam masala
• 1/4 tsp corriander
• 3 cloves minced garlic
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• 1 tsp onion flakes

Rice

• 1 cup parboiled rice
• 1/2 cup water

Instructions

• Cook rice in a rice cooker or on the stove top while preparing the no beef stir fry.
• Stir fry diced onion and bok choy for about 5 - 8 minutes or until soft.
• Rehydrate soy mince by mixing 1 cup dehydrated soy mince with 2/3 cup hot water. Add the rehydrated soy mince to the pan with the vegetables.
• Add diced tomatoes, tomato sauce, and vegetable broth. Stir thoroughly and bring to a boil.
• Add curry, garam masala, coriander, minced garlic, garlic powder, turmeric, onion flakes. 
• Serve with rice.