Vegan Mongolian Beef

Yield: 4 servings

This Mongolian “Beef” will make you swoon!



  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.

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn's plant-based kitchen! She is a graduate of Dr. T. Colin Campbell's Plant-Based Nutrition Certificate through eCornell and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.
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