Vegan Beef Teriyaki

Vegan Beef Teriyaki made with Soy Curls are still super MEATY, Sweet and Salty, and better than Take-Out!

I used to hit up places like Yoshinoya when I was in my 20s all the time, and Beef Teriyaki was always on my plate! But this version made with Soy Curls is just as good, if not better than I remember!

We’ll be glazing it with a sticky sweet and salty Teriyaki Sauce too! Serving it up with some rice is always nice, but a Plate Lunch is even better!

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!

INGREDIENTS FOR Vegan Beef Teriyaki

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.

Other than that, we just need to whip up a super quick and easy Teriyaki Sauce!

how to make Vegan Beef Teriyaki

To make the Teriyaki Sauce, simply combine everything in a pot. Bring to a light boil, and then simmer for 5 minutes. Add the cornstarch slurry, stir, and heat until thickened. Let it cool, and store in the fridge.

Then for the Vegan 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.

Then simply add as much of the Teriyaki Sauce as you’d like (I ended up using most of it), and cook for a 3 – 4 more minutes. Serve it up over rice or however you’d like!

Other REcipes you’ll dig

• Teriyaki Tofu
• Tofu Katsu
• Plate Lunch
• Hawaiian Style Mac Salad

tips for cooking soy curls

• Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
• Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
• No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
• You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.

Storage

Store any leftovers in the fridge and eat within 4 – 5 days.

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Vegan Beef Teriyaki

Thee Burger Dude

4.75 from 4 votes

Print Recipe Pin Recipe

Course Main Course

Servings 6 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

Soy Curl Beef

• 8 oz Dried Soy Curls
• 2 cups Vegan Beef Broth (or Veggie Broth)
• 1 Tbsp Vegan Worcestershire (or Steak Sauce)
• 2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp Miso Paste)
• 2 Tbsp Browning Sauce (Gravy Master, Kitchen Bouquet etc.)
• Salt & Pepper to taste

Teriyaki Sauce

• 1/3 cup Soy Sauce
• 1/2 cup Water
• 1/4 cup Brown Sugar
• 1 – 2 Tbsp Agave
• 1 tsp Grated Ginger (or 1/2 tsp Ground Ginger)
• 3 cloves Minced Garlic (or 1/2 tsp Garlic Powder)
• 2 Tbsp Rice Wine Vinegar
• 1 tsp Cornstarch + 1 Tbsp water
• 1/2 tsp Sesame Oil

Instructions

 

Teriyaki Sauce

• Add all the ingredients except the cornstarch slurry to a saucepan. Whisk together, bring to a light boil, then reduce the heat and simmer for five minutes.
• Combine the cornstarch and water in a small bowl, then pour into the saucepan. Whisk and heat for another 2 – 3 minutes or until it starts to thicken. Remove from heat and let cool. Store in the fridge.

Soy Curl Beef

• 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.
• Add in as much of the Teriyaki Sauce as you'd like (I used about 1/2 cup), stir to coat and cook for another 4 minutes or so. Remove from the heat and serve however you'd like!

Notes

tips for cooking soy curls

• Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
• Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
• No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
• You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.

Keyword Soy Curls

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