Vegan Beef Teriyaki
Ingredients
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.
Tried this recipe?Let us know how it was!