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Vegan Steak & Chimichurri Sandwich

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A Vegan Steak & Chimichurri Sandwich is just as BEEFY & Herbaceous as a traditional sandwich, and it’s easier to chew too!

Back in the day before I went vegan, I was admittedly not the biggest fan of steak sandwiches. A Cheesesteak or French Dip, yes! But if it was just slices of steak, I always found that it was really hard to chew. I would have rathered just had a steak with a side of bread to be honest!

But since Soy Curls are so tender they are a perfect fit for this. Not only because they are vegan but because you won’t get a stiff jaw from eating it!

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 STeak & Chimichurri Sandwich

soy curl steak

Soy Curls are unflavored, so we’ll need to make a marinade packed with a lot of UMAMI!

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.

That is the base Soy Curl Beef recipe, but we’ll be adding stuff like orange juice, lime juice, cumin and other seasonings, inspired by a Churrasco style marinade.


There are a lot of ways to make a Chimichurri, and I don’t claim this as being totally authentic! It’s just the way I like to make it, but we’ll be using some Italian parsley, garlic, olive oil, red pepper flakes (and a red pepper) and dried oregano.


I recommend using something like a Ciabatta or French Roll for this, but use any sandwich bread that you like!

how to make Vegan Steak & Chimichurri Sandwiches

This couldn’t be easier! First make the Chimichurri by simply chopping everything up and stirring together.

Then 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. Then toast your bread or roll, and slap that soy curl beef and chimichurri on top!

Of course you can add anything else you would like to this sandwich! Grilled or pickled onions, bell peppers whatever you fancy!

You can even make some Tofu Scramble and make a Steak, Egg and Chimichurri Breakfast Sandwich!

Other beefy soy curl recipes


Store any leftovers in the fridge and eat within 3 – 5 days. The oil in the Chimichurri will harden in the fridge. It’s totally normal. Just let it sit at room temp for about an hour before using and it’ll go back to it’s former glory!

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Vegan Steak & Chimichurri Sandwich

Thee Burger Dude
5 from 4 votes
Servings 4 – 6 Sandwiches


  • 4 – 6 Sandwich rolls
  • Vegan Mayo

Soy Curl Steak

  • 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
  • 1/4 cup orange juice
  • 1 – 2 tsp lime juice
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 2 Tbsp olive oil
  • Salt & pepper to taste


  • 1/2 cup 35g finely chopped Italian parsley
  • 6 cloves of garlic minced
  • 1/2 red pepper fresno or jalapeño finely chopped
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 3 Tbsp red wine vinegar
  • 1/2 cup olive oil
  • Salt & pepper to taste



  • Combine everything in a bowl and taste for seasoning. Store in fridge after use that day. The oil will harden in the fridge so let it sit at room temp for an hour or so until it goes back to its former glory.

Soy Curl Steak

  • 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 and keep warm on low.


  • Add some vegan butter or oil to a pan and toast your roll / bread until golden brown. Remove from the heat.
  • If desired spread some vegan mayo on 1 or both sides of the roll. Then pile up plenty of the soy curl steak and chimichurri and enjoy!


Of course you can add anything else you would like to this sandwich! Grilled or pickled onions, bell peppers whatever you fancy!
Tried this recipe?Let us know how it was!

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