Craving the bold flavors of Mongolian beef but looking for a healthier, plant-based alternative? Look no further! Our Oil-Free Vegan Mongolian “Beef” featuring soy curls is a culinary masterpiece that captures the essence of this classic dish without compromising on taste or health. Join us on a journey to discover the magic of soy curls and create a savory, satisfying dish that is sure to become a staple in your plant-based kitchen.
The Soy Curl Advantage:
Soy curls, a protein-packed, plant-based meat substitute made from whole soybeans, take center stage in this vegan Mongolian “beef” recipe. Not only do they provide a hearty and satisfying texture, but they also absorb the rich flavors of the Mongolian sauce, creating a mouthwatering experience.
Key Ingredients:
1. Soy Curls:
The star of the show, soy curls bring a chewy, meat-like texture to the dish, making it a satisfying and protein-rich option.
2. Mongolian Sauce:
Craft a flavorful sauce using soy sauce, garlic, ginger, brown sugar, and vegetable broth. This combination creates the perfect balance of salty, sweet, and savory flavors.
3. Cornstarch Slurry:
Achieve the desired thickness for the sauce using a cornstarch slurry, providing a luscious coating for the soy curls.
Vegan Mongolian Beef
Equipment
Ingredients
- 1 pkg(227g) Soy Curls
- 3 cups boiling water
- 2 No Beef Bouillon cubes
- 1 tbsp Mushroom Umami powder
- ¾ cup cornstarch or arrowroot
Sauce
- ½ cup water or vegetable broth
- 2 tbsp light brown sugar or coconut sugar
- ⅓ cup sodium reduced soy sauce or tamari
- 1-2 tsp red pepper flakes
- 4-5 garlic cloves, minced
- 1-2 inches fresh ginger, grated
- 2 spring onions, sliced on the biases
- sesame seeds for garnish
- 2 tbsp cornstarch
Instructions
- To make soy curls- In a large bowl, rehydrate the soy curls with mixing boiling water, No Beef bouillon cubes and mushroom powder.
- Let sit in "beef" liquid for 5-10 minutes.
- Squeeze all the liquid out of the soy curls and place in the cornstarch and toss to coat. Place on a separate dish and continue to coat all the soy curls.
- To cook the soy curls you can fry them in a pan with 1 tbsp of oil. For an oil free version, you can bake soy curls in the oven at 350 degrees F for 20-25 minutes or 10-15 minutes in an air fryer.
Sauce
- Combine the water, brown sugar, cornstarch and chili flakes into a bowl. Stir well to dissolve the sugar.
- In a medium saucepan, add a splash of water for sauteing. Add the ginger and cook on medium heat until fragrant and then add the garlic and continue to cook until lightly brown.
- Add the remaining sauce ingredients and bring mixture to a boil and starts to thicken which should take a minute or two.
- Add the cooked soy curls and toss well to combine. Garnish with spring onions and serve over rice.
Video
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