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Soy Curl Beef

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Soy Curl Beef is cheap, easy, delicious as heck, and you can use it anywhere you would use store-bought vegan beef or conventional beef too!

Soy Curls were one of the first vegan meats that convinced me it would be easier than I thought to go vegan. They are super cheap, easy and versatile.

Their texture is unmatched in my opinion! They are almost like a really tender seitan, super meaty, chewy but not tough. They also take on any flavor super well too!

I’ve worked with them on many recipes, but I’ve never made a stand alone beef (or chicken which will be coming soon!) recipe that can be used in a wider application, hence this recipe!

what are soy curls?

While Soy Curls are a specific product, the concept behind them is not new. It’s essentially just TVP (Textured Vegetable Protein) and there are variations of it around the world. Sometimes they are called Soya Chunks too.

The ones I use are made by Butler Foods. You can get it directly from them or on Amazon. But I suggest getting them direct from Butler Foods as it’s way cheaper. This post isn’t sponsored by the way, I just love Soy Curls!

why you’ll love soy curl beef

In a nutshell it’s…

  • EASY TO MAKE
  • AFFORDABLE
  • VERSATILE
  • CUSTOMIZABLE
  • NUTRITIOUS
  • AND DELICIOUS!

One of the first things I ever made with Soy Curls was a Philly Cheesesteak, and I’m happy to say that the most recent one I made was my favorite one yet!

You can also make some Broccoli Beef or Beefless Burgundy, the list goes on!

INGREDIENTS FOR soy curl BEEF

Besides Soy Curls, all we need are a few ingredients to infuse some flavor!

seasonings / marinade

For the seasoning and marinade, we are packing a lot of UMAMI with a variety of sources.

The marinade employs some of my favorites to make things beefy, such as Beefless Broth, Mushroom Seasoning, Vegan Worcestershire Sauce, and Gravy Master.

You can sub out most of these however! You can use veggie broth instead of the beefless broth. Use 1 tsp of Miso Paste per 1 Tbsp of Mushroom Seasoning (so 2 tsp for the recipe below). Steak Sauce instead of Worcestershire, and the Gravy Master is mostly for color, so you can skip it if you like.

And while this does taste good as is, I tried to leave it neutral flavored enough so you could customize it to whatever dish you want to make.

Add some cumin and oregano for something Mexican, or Italian Seasoning for something…well Italian! You get the idea! Adding some onion and garlic powder, and some smoked paprika is a great move too!

how to make soy curl beef

This couldn’t be easier! First rehydrate the soy curls in some water for about 10 minutes.

While the soy curls rehydrate, make the marinade by combining all the ingredients.

Drain and squeeze out as much liquid as you can from the rehydrated soy curls.

Add the soy curls to a pan over medium heat. Pour the marinade over and then reduce the marinade until most of it is absorbed.

Taste and adjust for seasoning. Your Soy Curl Beef is ready to eat! Enjoy as you wish! You can use it in just about any application you would use regular beef!

If you want to make it in bulk to use over the week, you can double or even triple the recipe. A single recipe will give you about 1 1/2 pounds of vegan beef.

Use this recipe to make these

Storage

Store any leftovers in the fridge and eat within 3 – 5 days, or freeze for up to 2 months.

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Soy Curl Beef

Thee Burger Dude
4.67 from 9 votes
Servings 4 – 6 Servings

Ingredients
  

  • 1 8 oz. bag dried Soy Curls
  • 2 cups vegan beef or veggie broth
  • 1 Tbsp vegan worcestershire sauce or vegan steak sauce
  • 2 Tbsp mushroom seasoning or 2 tsp miso paste
  • 2 Tbsp browning sauce like Gravy Master or Kitchen Bouquet
  • Salt & pepper to taste

Instructions
 

  • Cover the soy curls in water and rehydrate them for 10 – 15 minutes. Then drain them and squeeze out as much water as possible.
  • While they rehydrate, make the marinade by combining the remaining ingredients in a bowl.
  • In a skillet over medium heat, add the soy curls and cook them for about 3 – 5 minutes to dry them out a bit more. Then pour over the marinade and stir to combine.
  • Cook the soy curls until most of the liquid has reduced down and they are a nice dark brown color. You can add more browning sauce if you like.
  • Season to taste, adding in anything else that you like and enjoy!
Tried this recipe?Let us know how it was!

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One Comment

  1. Hi!
    I also love Soy curls! They are just awesome! I have a question for you. So I cannot digest TVP at all! And it’s pretty hard to find TSP so I use soy curls a lot, but I’d like to make them into a hamburger. I don’t own a food processor but I think I might pick up a cheap one because if I could blend the cooked soy curls, add some oat flour and all the seasonings and fry it up maybe into hamburger patty it would really be great. Have you ever tried that? Just curious 🙂 anyway, thanks for all the wonderful, recipes and inspiration you share! It’s truly appreciated!

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