Soy Curl Beef
Ingredients
- 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
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.
- 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!So season to taste, adding in anything else that you like and enjoy!
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.
Tried this recipe?Let us know how it was!