Recipes » Main Dish » Vegan Mongolian Beef
T. Colin Campbell Center for Nutrition Studies
Vegan Mongolian Beef Recipe


  • ½ 8 oz bag soy curls + water for soaking
  • ½ cup water
  • ¼ cup low sodium soy sauce
  • ¼ cup coconut or date sugar
  • 1 inch knob ginger, grated
  • 1 head roasted garlic, smashed into a paste (or 3-4 cloves fresh garlic, minced)
  • ½-1 tsp red chile flakes (to taste)


  • 1. Soak the soy curls in fresh water for a few hours until they are soft. Rinse well and squeeze out excess water. I chose only the larges pieces of the curls for the recipe, leaving behind the smaller bits, which I saved to use in a soup.
  • 2. Combine the soy curls with all the remaining ingredients and let marinate for several hours or overnight in the fridge.
  • 3. Simmer in a saucepan until hot
  • 4. Serve over brown rice or whole grain pasta.

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