Savor the delightful flavors of Vegan Orange “Beef” with this plant-based twist on a classic dish. Crispy and chewy vegan protein is coated in a zesty orange sauce, creating a perfect balance of sweet, savory, and citrusy notes. Enjoy the essence of Chinese takeout in a cruelty-free and delicious way!
Vegan Orange “Beef” Recipe
4
servings15
minutes20
minutes300
kcalIngredients
- For the Vegan “Beef”:
2 cups textured vegetable protein (TVP) or seitan, rehydrated or prepared according to package instructions
1/2 cup cornstarch
1/4 cup soy sauce
1/4 cup water
Vegetable oil for frying
- For the Orange Sauce:
1 cup orange juice (freshly squeezed for best flavor)
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup or agave nectar
1 tablespoon cornstarch
1 tablespoon sesame oil
Zest of one orange
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
Red pepper flakes to taste (optional for heat)
- For Garnish:
Green onions, sliced
Sesame seeds
Orange zest
Directions
- Prepare the Vegan “Beef”:
- In a bowl, combine cornstarch, soy sauce, and water to create a thick batter.
- Dip each piece of rehydrated TVP or seitan into the batter, ensuring it’s evenly coated.
- Heat vegetable oil in a pan over medium-high heat. Fry the coated “beef” pieces until golden brown and crispy. Set aside on paper towels to drain excess oil.
- Make the Orange Sauce:
- In a separate bowl, whisk together orange juice, soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, orange zest, minced garlic, and grated ginger.
- Adjust sweetness and tanginess to your liking by adding more maple syrup or vinegar.
- Combine and Simmer:
- In a clean pan, pour the orange sauce mixture and bring it to a simmer over medium heat.
- Add the crispy vegan “beef” pieces to the simmering sauce, coating them evenly.
- Allow the “beef” to absorb the flavors by simmering for 5-7 minutes, or until the sauce thickens.
- Garnish and Serve:
- Garnish the Vegan Orange “Beef” with sliced green onions, sesame seeds, and additional orange zest.
- Serve the dish over steamed rice or noodles.
Tips and Tricks:
- Citrus Freshness: Use freshly squeezed orange juice for the sauce to impart a vibrant and authentic citrus flavor.
- Adjusting Heat: Tailor the spiciness by adjusting the amount of red pepper flakes. Start with a small amount and add more if desired.
- Crispy Texture: For an extra crispy texture, make sure the vegan “beef” is well-coated in the batter and fried until golden brown.
- Marination for Depth: Marinate the rehydrated TVP or seitan in soy sauce for 15-20 minutes before coating in the batter for added depth of flavor.
- Customize with Vegetables: Enhance the dish with colorful vegetables like bell peppers, broccoli, or snap peas for added texture and nutrition.
- Serving Variations: Serve over rice, quinoa, or noodles. For a low-carb option, try cauliflower rice.
Nutrition Information (Approximate) For Vegan Orange “Beef”:
Nutrition Facts
4 servings per container
- Amount Per ServingCalories350
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 1.5g 8%
- Sodium 800mg 34%
- Total Carbohydrate
44g
15%
- Dietary Fiber 4g 16%
- Sugars 15g
- Protein 20g 40%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Alterations and Modifications for Vegan Orange “Beef”:
1. Protein Choices:
- Alteration: Swap TVP or seitan for your favorite plant-based protein. Tofu cubes, tempeh, or even crispy cauliflower florets can work. Adjust cooking times accordingly.
- How to Execute: Marinate tofu or tempeh in soy sauce for added flavor before pan-frying. For cauliflower, coat florets in the batter and bake until crispy.
2. Gluten-Free Option:
- Alteration: Use tamari or coconut aminos instead of soy sauce, and ensure that all ingredients, including the vegan protein source, are gluten-free.
- How to Execute: Check labels for gluten-free soy sauce alternatives. Cornstarch is naturally gluten-free, but double-check for any cross-contamination.
3. Low-Carb Alternative:
- Alteration: Substitute rice or noodles with cauliflower rice or spiralized zucchini for a low-carb option.
- How to Execute: Spiralize or rice cauliflower, lightly sauté, and serve the Orange “Beef” over the low-carb base.
4. Oil-Free Version:
- Alteration: Skip frying the vegan “beef” and opt for baking or air-frying for an oil-free version.
- How to Execute: After coating the vegan “beef,” bake or air-fry until crispy. Keep an eye on them to prevent burning.
5. Reduced Sodium:
- Modification: Use low-sodium soy sauce or tamari to reduce sodium content. Adjust other seasonings to compensate.
- How to Execute: Gradually add low-sodium soy sauce, tasting as you go. Consider adding a bit more orange juice or a splash of vegetable broth for balance.
6. Spice Level Adjustment:
- Modification: Control the spiciness by reducing or omitting red pepper flakes. Add a touch of hot sauce if you still want heat.
- How to Execute: Add red pepper flakes incrementally, tasting until you reach your desired spice level.
7. Sugar-Free Option:
- Alteration: Substitute sugar with a sugar alternative like erythritol or monk fruit sweetener.
- How to Execute: Adjust the amount of sugar substitute to taste, as some sweeteners are sweeter than traditional sugar.
8. Vegetable Variations:
- Modification: Experiment with different vegetables. Add bell peppers, broccoli, or snap peas for a colorful and nutritious twist.
- How to Execute: Stir-fry the additional vegetables along with the vegan “beef” or steam them separately and add to the sauce.
9. Quicker Weeknight Version:
- Modification: Use store-bought vegan chicken alternatives to save time on preparation.
- How to Execute: Cook the store-bought vegan “chicken” according to package instructions and toss it in the prepared orange sauce.
Storage and Freezing Instructions:
- Storage: Refrigerate any leftovers in an airtight container for up to 3-4 days.
- Freezing: The texture of the crispy “beef” may change slightly upon freezing, but you can freeze the cooked dish for up to 2 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions (FAQs) for Vegan Orange “Beef”:
Absolutely! Tofu, tempeh, or even cauliflower florets work well. Adjust cooking times and methods accordingly.
Yes. Use tamari or coconut aminos instead of soy sauce, and ensure all ingredients, including the vegan protein source, are gluten-free.
Substitute rice or noodles with cauliflower rice or spiralized zucchini for a low-carb alternative.
Certainly! Skip frying and opt for baking or air-frying the vegan “beef” for an oil-free version.
Absolutely. Reduce or omit red pepper flakes for a milder version. Add hot sauce if you prefer more heat.
Yes. Substitute sugar with erythritol or monk fruit sweetener, adjusting to taste.
Experiment with bell peppers, broccoli, snap peas, or other favorites. Stir-fry or steam them and add to the sauce.
Absolutely! Cook the store-bought vegan “chicken” according to package instructions and toss it in the prepared orange sauce.
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