You won’t miss the beef in these tasty Mongolian soy curls! This soy curls recipe is a delicious vegan take on the popular Mongolian Beef dish from PF Chang’s.
Did you use to love Mongolian beef before going vegan and want a substitute? I know I did – that’s why I made my own vegan version!
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 Cashew Mac & Cheese, 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.
Where’s the Vegan 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 vegan Mongolian beef recipe.
Are Soy Curls Healthy?
According to Butler Foods (the company that makes soy curls), the curls are certified non-GMO (yay) and are also grown without chemical pesticides. They don’t contain any chemicals, additives, or preservatives.
That said, they are more of a processed product (unlike tempeh or even tofu). As a nutritionist, I try to have most of my diet filled with unrefined foods like veggies, fruits, whole grains, and legumes but I don’t obsess over being perfect. It’s okay to have some fun meat alternatives sometimes too.
That’s why I think soy curls are a great alternative to meat every now and then. Why not make this vegan version of Mongolian beef if it’s tasty & non-GMO and you can save some cows?
Vegan Mongolian Beef Copycat Recipe
I found a “copycat” recipe for the P.F. Chang’s 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.
Vegan Mongolian Soy Curls
While I haven’t had 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 vegan Mongolian beef 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!
If you make this vegan Mongolian beef recipe, let me know what you think by ★ star rating it and leaving a comment below.
Looking for a few more Vegan Meat Substitutes? Check these out!
Mongolian Soy Curls
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
- Soak soy curls in boiling water for 10 minutes (or until fully rehydrated).
- Preheat oven or toaster over to 375 degrees.
- 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.
- Cover baking pan with oil so soy curls do not stick to it.
- Add soy curls to baking pan and bake for 15 minutes, turning a few times so that nothing is sticking to the pan.
- While soy curls are baking, mix sauce ingredients together, add to sauce pot and heat to a boil.
- 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.
- Pour over soy curls and enjoy!
Notes
Nutrition
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Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist helping people thrive on a plant-powered diet. Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new meals for her blog, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
Life Diet Health says
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 🙂
Mary Ellen says
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!
ModVegan says
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!
Mary Ellen says
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!
Christine @ Run Plant Based says
This looks wonderful! I have not used soy curls in awhile, but need to get some for this. Thanks!
Mary Ellen says
Thanks Christine! Let me know if you try them. 🙂
Deborah @ Confessions of a mother runner says
How have I never heard of soy curls?? I need to find those asap. Thanks for linking up today
Mary Ellen says
They’re so good and a great sub for meat!
fitfoodiemama says
I can’t eat soy but I do love the flavors and the curls look like the perfect sub for meat! Thanks so much for linking up and sharing! 🙂
Mary Ellen says
Thanks Annmarie!
awhiskandtwowands says
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!
Mary Ellen says
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.
Linda Zook says
AMAZON HAS THEM. THEY ARE A DRY PRODUCT
Rachel says
I’ve never even heard of soy curls! But this looks awesome so now I want to make it. Must hit up Whole Foods, stat!
Mary Ellen says
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. 🙂
Heather says
My husband and I loved this, but, be careful. Mine came out sooooooooo salty. Perhaps use low sodium broth or make sure the Tamari isn’t exploding with sodium.
Texture was great. Mine baked quite a bit longer because they still seemed a bit mushy. I’m thinking I’d like to try putting the soy curls in the air fryer.
Mary Ellen says
Hi Heather, I’m so happy you enjoyed it. Thanks for the feedback too. I’ll make a note to be aware of the salt.
Angela says
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 🙂
Mary Ellen says
Thanks so much Angela! I hope you can find them, they’re fun to use. 🙂
truthearth says
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.
Mary Ellen says
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.
Julie @ Running in a Skirt says
Yes, please!! I love asian flavors, but don’t cook enough with them. This inspires me!
Mary Ellen says
Thanks so much Julie! I’ve been obsessing over Asian flavors lately. I always find they work so well with veg-based foods. 🙂
vicki says
I’ve not tried soy curls before, but will have to give it a go!
Mary Ellen says
Let me know if you try them Vicki!
kimmythevegan says
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!
Mary Ellen says
Yes, that’s how I would describe them too, Kimmy – meaty but not too meaty lol.
Deborah Smikle-Davis says
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!
shaheen says
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
Mary Ellen says
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!
janet @ the taste space says
I love soy curls and constantly looking for new recipes. This looks great. They work well with saucy dishes. 🙂
Mary Ellen says
Thanks Janet! Love then with saucy dishes. 🙂
Clotilde/Craftybegonia says
Those sound soooo tasty and look so inviting! Thanks for sharing.
Mary Ellen says
Thanks so much Clotilde! Let me one if you try them!
Annette Hobson says
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?
Mary Ellen says
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. 🙂
Tracey says
Yum! How many does this serve..assuming you’re serving over rice?
Mary Ellen says
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. 🙂
Elaine says
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?
Mary Ellen says
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. 🙂
Judd says
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.
Mary Ellen says
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!
Jessica says
Are there directions or just an ingredient list? Maybe your site just doesn’t work on iPhone!?
Mary Ellen says
It’s back up and ready now Jessica! Sorry for the confusion, moving my recipes to another recipe card on the site has been a nightmare!
Stephanie says
I made this today and totally loved it! Thank you so much for sharing!
Mary Ellen says
I’m so glad you liked it, Stephanie! 🙂
Thanks for letting me know!
Sarah McMinn says
What a fantastic idea! I rarely cook soy curls because I have a difficult time getting the texture right, but you make me want to give it another try.
Mary Ellen says
Thanks so much Sarah! Definitely give it a try if you get a chance – I ate the whole thing the other day when I was retaking my pictures!
Becky Striepe says
Ooh I don’t cook with soy curls nearly often enough. I need to change that with this recipe!
Mary Ellen says
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. 🙂
Katie Koteen says
I’ve recently become a fan of soy curls! I had no idea how easy and versatile they were until recently. Can’t wait to try these!
Mary Ellen says
Yes, aren’t they fun? I love using them! I hope you enjoy if you get a chance to try them Katie! 🙂
Amy Katz from Veggies Save The Day says
I love this recipe! Soy curls are so good in Asian-inspired dishes. And this sauce it really delicious!
Mary Ellen says
I’m so glad you like it Amy! Yes, soy curls are so good in those type of recipes. 🙂
Sarah De la Cruz says
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!
Melanie says
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!
Mary Ellen says
Thanks for the feedback Melanie! I’m glad you still enjoyed it! I’m a “salty” kind of girl but maybe I should cut it back a bit.
Chessie says
Super easy and super delicious! I am enjoying this for lunch. Thank you!
Mary Ellen says
Hi Chessie! Sooo excited you are enjoying them! Thanks for letting me know, I really appreciate it! 🙂
SA says
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!
Mary Ellen says
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.
Jenny says
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.
Mary Ellen says
Thanks Jenny! So glad you enjoyed them! Great idea about making extra sauce for the rice.
Mimine Martin says
Me too!! The sauce is so yummy that I needed extra. I also baked mine a bit longer. I used the same toppings; sesame seeds and scallions. I’m trying to save some for tomorrow. 😊
Mary Ellen says
Hi Mimine! I so happy you enjoyed the soy curls! I hear you, sometimes it’s hard to leave leftovers. 🙂
Lisa Barrett says
This was my first time using Soy Curls, great recipe, so easy! I used low sodium tamari and served over shredded cabbage.
Mary Ellen says
I’m so glad you liked it Lisa! Serving over the cabbage sounds tasty!
Emily says
My kids LOVED this recipe!! I’ll definitely be making it again and using soy curls much more often! Thanks for an awesome recipe 😀🙌🏻
Mary Ellen says
Emily, I’m so glad the kids like it! Soy curls are so fun to use. I’m trying to get another recipe up with them soon. 🙂
Sheri Conn says
I made this today it was my first time using soy curls, was very pleased with the texture and the sauce was great, I added another tablespoon of maple syrup as I wanted a bit more sweetness, this will be a new favorite in my recipe binder, thank you!
Mary Ellen says
I’m so happy you enjoyed it Sheri! Soy curls can be so versatile. 🙂 Thank you so much for coming back and writing a review, I truly appreciate it!
Gail says
Very good use for soy curls. Next time I may try frying the reconstituted soy curls to enhance the texture.
Mary Ellen says
Hi Gail! So glad you enjoyed the Mongolian soy curls! Thanks so much for your comment and leaving a review!
Jessica says
OH MY GOSH.
I make a lot of recipes, but never comment on blogs.
I absolutely adored this recipe…and I haven’t been a major fan of soy curls before..but I never baked them before…no oil, used my silpat, and they were fabulous as was the sauce..thanks so much!
Mary Ellen says
Hi Jessica! I’m so happy you enjoyed the soy curls! Yes, baking the soy curls gets a bit of the crispiness without having to fry them. 🙂
Michèle says
I made this for dinner last night and hubby and I both loved it. And it was so quick and easy! I love soy curls and buy them by the case directly from Butler.
Mary Ellen says
I’m so happy both you and your husband enjoyed Michèle! I might need to start biting a case myself! 😊
Perla Archundia says
I was wondering if there are any other substitutes for maple syrup that I can use like honey?
Mary Ellen says
Hi Perla, yes, you could use honey. I’m vegan so I haven’t tried it myself but honey/maple syrup can usually substitute for each other.
Beth says
I really enjoyed these. I ran out of corn starch so used tapioca starch and forgot the chili pepper. Still great. I baked on parchment paper without oil. Thank you for the great recipe. We did put toasted sesame seeds on top like in your picture. My daughter said it tasted a bit like sesame chicken.
Mary Ellen says
So glad you enjpoyed them, Beth! Tapioca is a great alternative to the corn starch. I actually use tapioca often as well. What a great way to leave out the oil by using parchment paper.
Yael says
Fabulous! Thank you so much for the recipe! I baked the soy curls on parchment paper and omitted the oil. I doubled the recipe for the soy curls and tripled the recipe for the sauce (we like to have extra sauce to mix in with the rice) – I sprinkled in a fraction of the chili flakes because I don’t like too much heat. Will be serving it tonight with some steamed broccoli and rice. My gang will love it…it has just the right balance of flavors!
Mary Ellen says
I’m so happy you like the recipe, Yael! I’m a saucy gal myself so the sauce on the rice sounds delicious. I hope the family enjoys!
Jeff says
Big hit with my kid. Didn’t hear the usual complaint of “Why aren’t you cooking meat any more?”
Mary Ellen says
I’m so glad it was a hit! Thanks for stopping back to let me know! Love hearing that! 🙂
Alocasia says
Making this tonight. Two questions please. Are 2 cups of soy curls half a bag? Also I’d like to add broccoli. Would I need to double the amount of sauce? Thanks.
Mary Ellen says
Hi Alocasia, I measure out 2 cups of the soy curls in a measuring cup. Yes, I’d say to double the sauce if you’re going to make it with a decent amount of broccoli. I hope you enjoy!
Jennifer says
This was really tasty!! I doubled the sauce as recommended and added sautéed eggplant, broccoli, and bell pepper. The curls turned out great! Thank you for this!
Mary Ellen says
I’m so happy you enjoyed Jennifer! Doubling the sauce is key especially when you’re adding all those other tasty veggies! Thanks so much for letting me know you like it!
Coleen says
I made this with roasted garlic stock and used 2T of agave (because I couldn’t find the maple syrup). It was absolutely yummy! Kudos on this one – we’ll definitely make it again!
Mary Ellen says
I’m so happy you enjoyed it, Coleen! I bet that roasted garlic stock is amazing! Thank you for coming back and leaving me a review and comment – I really appreciate it. 🙂