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Mongolian Soy Curls

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Mongolian Soy Curls. Vegan. From: www.vnutritionandwellness.com/

You won’t miss the beef in these tasty Mongolian soy curls! This soy curls recipe is a delicious vegan take on the popular dish from PF Chang’s. 

Mongolian Soy Curls

I don’t miss too many foods since going vegan but every once in a while when I passed by a PF Chang’s I would think about the Mongolian beef.

Don’t get me wrong, I don’t actually miss the beef, it’s more the sauce that I crave. I love the flavor of sweet, salty, and a little hint of heat.

Since one of my favorite things to do is try to re-create dishes that I used to enjoy before going vegan (check out my Ranch Pasta Salad and Chipotle Queso for some of my other favs), I thought I’d try to recreate the beef in a healthy vegan way.

Mongolian Soy Curls

Where’s the Beef?

Tofu was going to be my choice for the “beef” until I found some soy curls when cleaning out the fridge.

Butler’s Soy Curls are one of the best meat alternatives I’ve found. They can take the place of both chicken and beef equally well.

I figured I could give the soy curls a try and they turned out to be a great sub for the steak in this recipe.

Mongolian Soy Curls

Mongolian Beef Copycat Recipe

I found a  “copycat” recipe for the P.F. Chang Mongolian beef from Food.com. I took a bit of an idea from that recipe and put my healthy vegan spin on it.

Their sauce recipe calls for 2/3 cup of sugar and I felt that was just too much so my Mongolian soy curls, I came up with a recipe only uses 1 TB of maple syrup to keep the sugar low.

I also didn’t want to fry them in a cup of oil so I decided to bake the  soy curls. They still crisped up but without all the extra calories. Some fat is good but we don’t need too much.

Mongolian Soy Curls

Vegan Mongolian Soy Curls

While I haven’t had the PF Chang’s Mongolian beef in a long time, I feel that soy curls recipe tastes just like I remember. Who needs the beef when you can have Mongolian soy curls?

I love this recipe because:

  • it’s healthier than the restaurant version (less fat and sugar)
  • you don’t have to go out to a restaurant (or spend money) to have this tasty version
  • it’s still full of protein
  • it’s vegan!

Mongolian Soy Curls

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Mongolian Soy Curls

You won’t miss the beef in these tasty Mongolian soy curls! This dish is my vegan take on the popular dish from PF Chang’s. 

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 120 kcal
Author Mary Ellen

Ingredients

FOR THE SOY CURL "BEEF"

  • 2 C soy curls
  • Boiling water (enough to cover soy curls)
  • 1 TB olive oil or melted coconut oil

FOR THE SAUCE

  • 1 TB cornstarch mixed with 1 TB of warm water
  • 3 TB tamari or soy sauce if not gf
  • 1/3 C veggie broth (more if the sauce gets too thick)
  • 2 cloves of garlic minced
  • 1/2 Tsp ginger minced
  • 1 TB maple syrup
  • 1/2-1 TB red pepper flakes (depending on how hot you like it)

Instructions

  1. Soak soy curls in boiling water for 10 minutes (or until fully rehydrated).

  2. Preheat oven or toaster over to 375 degrees.

  3. Drain soy curls and press all the water out of them. I usually rinse them with cold water then wring them out with my hands. You want as much water out of them as possible. 

  4. Cover baking pan with oil so soy curls do not stick to it. 

  5. Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan.

  6. While soy curls are baking, mix sauce ingredients together, add to sauce pot and heat to a boil. 

  7. Once boiling, turn down heat and cook for a few minutes until sauce thickens just a bit. If sauce gets too thick add a bit more veggie broth. 

  8. Pour over soy curls and enjoy!

Nutrition Facts
Mongolian Soy Curls
Amount Per Serving
Calories 120 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 7g 14%
Vitamin A 3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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Mongolian Soy Curls | You won't miss the beef in these tasty Mongolian soy curls! This soy curls recipe is a delicious vegan take on the popular dish from PF Chang's. It's gluten-free and the best of the vegan soy curl recipes! #mongoliansoycurls #veganmongolianbeef #vegansoycurlrecipes #veganmongoliansoycurls #vnutrition #veganmongoliansoycurlrecipe #veganmongoliansoycurlrecipes
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Comments

  1. This looks so good! I’m not sure we have soy curls in the UK (thanks for the link so I could see what they were)! so do you think this would work with tofu? I’d love this for dinner tonight it sounds very tasty! Thanks for sharing at Healthy Vegan Fridays 🙂

    Reply

    • Thanks so much! The texture wouldn’t be exactly the same but the taste would still be there from the sauce. I would think it would still work if you cubed and baked the tofu.

      If you try it let me know how the tofu works!

      Reply

  2. I’ve never tried soy curls before, but the results look fantastic! I’ve had some of the most amazing veganized takeout foods lately – like Korean style fried cauliflower. Too many great things to try!

    Reply

    • Thanks Margaret! Soy curls are really easy to use and can be a great substitute for meat in so many recipes.

      The Korean style cauliflower sounds awesome!

      Reply

  6. I have never heard of soy curls or seen them but now I’ll be on the hunt to check them out! I recently tried to start adding soy back in (even though I’ve been told to eliminate it) and thought I could do it in moderation but whole bags of edamame isn’t moderation. The vegan meats from the Vegan Butcher have vital wheat gluten so I keep trying those but have the same issues I did when we first bought all the things on opening day with lots of bloating and issues. SO I’m buying only limited soy, only what I need, and not in bulk or stocking up. I will definitely be on the look out for these though for one of those times to try. Do you find them in the vegan meats section? Thank you for linking up with us for Meatless Monday!

    Reply

    • Thanks Sarah! I actually had to purchase them off of amazon although I’ve heard some people say they can find them in their local health food stores. They’re dehydrated soy so they’re shelf stable but I actually put them in the fridge after I open them to keep them a little fresher. Maybe if you keep them in the back of the fridge like I did that would keep you from using them too much – that’s actually what I do and then I was so excited when I found them back there.

      Reply

    • Thanks so much Rachel! I’ve never been able to find them at Whole Foods but let me know if you do, I’d love it if my Whole Foods would start carrying them. 🙂

      Reply

  8. I have not come across Soy Curls, but I have a few local places in mind that I will look for them at. this recipe sounds amazing! Thank you for sharing at the Sunday Fitness & Food Link-Up 🙂

    Reply

  9. I just made this and am eating it now. It is amazing. I agree that the sugar content from another recipe was too much and used Maple Syrup. It tastes amazing. Spot on. I love soy curls. I wonder if when vegan restaurants start taking off that they will use these as a meat substitute. Thank you again and much love.

    Reply

    • Johnathan, thank you so much for your kind words! I’m so glad you liked the recipe. I’m hoping that more restaurants catch on to using these. It would open up so many more options for those that done eat meat.

      Reply

  10. Yes, please!! I love asian flavors, but don’t cook enough with them. This inspires me!

    Reply

  12. I love recreating old favourites from restaurants =) I’ve only had soy curls once, but quite enjoyed them. They make a nice texture that is “meaty” without being too “meaty” haha ;p It sounds like a great dish and I like how you lightened it up.
    Thanks so much for sharing this at Healthy Vegan Fridays! I’m pinning & sharing =) Have a great week Mary Ellen!

    Reply

  13. I have not worked with soy curls so this should be a fun recipe to try at home. I am so delighted that you shared your healthy and delicious Mongolian Soy Curls at the Healthy Happy Green Natural Party! I’m Pinning and sharing this!

    Reply

  14. I’ve never had beef in my life, yet this vegan version looks so so delicious. We don’t have soy curls in the UK, so I am wondering what to sub. it with instead as i really would love to try this. Visiting from Healthy Happy Fridays

    Reply

    • Hi Shaheen! Thanks for stopping by! The sauce is really what makes the whole dish. I was thinking of making it with tofu to being with until I remember I has some soy curls so baked tofu might be an option.

      I was reading about some type of soy product on a UK blog that looked so good but it was only available in there. I wish I remembered what that was because that would have worked in this dish. If I find it, I’ll let you know!

      Reply

  17. I’m excited to try this recipe, hopefully tonight. I’m just a little confused with the directions, It calls for soy sauce twice, once with the beef and once with the sauce. Do I add soy sauce to the re-hydrating water? I was also wondering if I could re-hydrate in a vegan Un-beef broth?

    Reply

    • Hi Annette! Sorry about the directions being unclear. I fixed them. I bet re-hydrating them with un-beef broth would be extra tasty! Let me know what you think if you try them. 🙂

      Reply

    • Hi Tracey, thanks for stopping by. I’m sorry that I didn’t have that info in there – I have updated it. It makes about a cup so I would say about 3-4 servings if you’re having it with some rice and veggies. 🙂

      Reply

  19. I just tried these curls and they’re so delicious. This recipe looks so good- thank you for sharing it! This may sound like a dumb question, but how long do soy curls last in the refrigerator after they have been rehydrated?

    Reply

    • Hi Elaine! I’m so glad like my soy curls! I have kept them in the fridge for 2-3 days after re-hydrating them and they were still good. I can’t say from experience how they would be for longer than that – I actually love them so much I usually eat the leftovers within a day or so. 🙂

      Reply

  20. Butler foods, the creator of soy curls, has places that carry the product on their site.
    I have found that boiling water isn’t necessary. I heat water to the hot but not boiling stage and pour it over the curls. They hydrate in about 15 minutes.

    Reply

    • Hi Judd, thanks for posting about the boiling water. My site does not allow for links in comments so I had to leave your links off for the comment to show up. I hope you get to try my soy curls!

      Reply

    • I love me some soy curls. I forget about them sometimes too but I was craving this sauce so found some in the back of my fridge and cooked it up the other day. 🙂

      Reply

  27. These look amazing! On our menu for this week! I am totally with you—it’s never the meat I miss. Meat tastes like nothing on it’s own. It’s all about the sauces, and you can always make those vegan! Yum!

    Reply

  28. Made this last night and it was tasty, but I’m going to cut the tamari in half next time, because it was a touch too salty for us. Still, great flavors!

    Reply

  30. just made this! It was really good! I’m going to have to figure out how to do something about the texture of the soy curls….needs a little softening. Thanks so much!

    Reply

    • I’m so glad you liked it SA! If they’re not soft enough for you, you can soak them a bit longer or if the problem is that they’re not as soft after baking, you actually don’t have to bake them. I bake them to make them a little crispier but they’re already cooked so you could just add the sauce once you rehydrated them. Let me know if you try that and it’s a little better for you.

      Reply

  31. So good, and easy to make! Next time I make it (there will definitely be a next time) I will double the sauce recipe so there is extra sauce – the soy curls soaked up all the sauce there was, and I like extra sauce for my rice. I baked the soy curl about 5 minutes longer.

    Reply

  32. This was my first time using Soy Curls, great recipe, so easy! I used low sodium tamari and served over shredded cabbage.

    Reply

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