Cook the noodles to al dente according to package directions. Drain and rinse with cold water. Set aside.

Place 1 tablespoon oil in a large skillet over medium heat. Add the garlic and ginger, sauté for 1 minute. Add mushrooms and pepper. Cook until they begin to soften, about 5 minutes.

Mix in the kale and scallions. Season with salt and pepper. Cook until the kale is tender, about 3 minutes. Transfer cooked veggies to a plate. Set aside.

Wipe the skillet clean and heat the remaining tablespoon oil over medium heat. Add the ground veggie beef, cooking 5 to 8 minutes to brown. Salt to taste.

Stir in hoisin sauce, soy sauce, and sriracha. Cook for 1 minute to incorporate seasonings. Remove from heat.

Add the noodles and veggies to the skillet. Cook until fully combined and warmed throughout, about 3 minutes. Serve warm.

Notes:
Various brands of vegan ground meatless products are available in the refrigerated or freezer section of most grocery stores. For this recipe we used Gardein Ground Be’ef Crumbles. (Not gluten-free)

If wheat is a problem, look for noodles that are wheat-free. Also look for vegan ground beef that is wheat-free, such as Beyond Meat or Impossible brands. You could also use rehydrated textured vegetable protein (TVP), which is a soy product
.
Hoisin sauce generally has wheat in it. Look for gluten-free brands on the Internet or in some Asian grocery stores. Hoisin sauce also has soy in it.

We have no suggestions for replacing the soy in this recipe.