Vegan Mongolian Beef (Soy Curls)
I absolutely love how these soy curls soak up all the rich, savory flavors in this dish. It’s a satisfying meal that feels indulgent but is packed with plant-based goodness.
Hey there!
I’m so excited to share this Vegan Mongolian soy curls recipe with you.
Growing up, I loved the sweet and savory flavors of Mongolian soy curls, and recreating it with soy curls has been such a fun challenge!
These tender, chewy soy curls are like little flavor sponges, and they bring back so many cozy memories of family dinners.
Plus, this dish is super quick to whip up, and it always impresses my friends!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Soy curls are a fantastic meat substitute. They’re high in protein and when cooked right, they have a wonderful texture. You can find them in most health food stores or online. If you can't find soy curls, you can use tempeh or seitan, but the cooking times may vary a bit!
Tips & Notes
- •I love to keep my soy curls in a glass jar; they stay fresh for ages and are always ready for a quick meal.
- •Feel free to adjust the sweetness of the sauce with more or less maple syrup, depending on your taste!
Recipe Variations
- •Sometimes, I like to add some sliced mushrooms or broccoli for extra veggies.
- •If I’m feeling fancy, I’ll throw in some crushed cashews for added crunch!
Storage & Freezing
This dish stores well in the fridge for about 3-4 days. Just pop it in an airtight container, and when you're ready to eat, reheat it gently on the stove or in the microwave. You might want to add a splash of water to loosen the sauce a bit!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap out the soy sauce for tamari, and you’re good to go.
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I absolutely love how these soy curls soak up all the rich, savory flavors in this dish. It’s a satisfying meal that feels indulgent but is packed with plant-based goodness.
Ingredients
Instructions
- 1
Start by soaking the soy curls in warm water for about 10 minutes. Once they’re soft, drain and squeeze out any excess water.
- 2
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- 3
Add the sliced onion and green bell pepper to the skillet. Sauté for about 5 minutes until they start to soften.
- 4
Next, toss in the soaked soy curls. Stir them around for another 3-4 minutes until they start to get a bit crispy.
- 5
In a small bowl, whisk together the soy sauce, maple syrup, cornstarch, and water until smooth. Pour this mixture over the soy curls and veggies.
- 6
Stir well to coat everything evenly and cook for about 5 more minutes, allowing the sauce to thicken.
- 7
Finally, drizzle in the sesame oil and give it a good stir. Remove from heat.
- 8
Serve hot, garnished with chopped green onions and sesame seeds. Enjoy it over rice or noodles!
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