Vegan Beef Recipe
This Best Vegan Beef recipe uses a reliable method to flavor soy curls without compromising their texture. A meaty dish with healthy non-GMO soy curls. Low in calories and high in plant-based protein.
Servings: 4 people
Calories: 205kcal
Ingredients
- 4 ounces soy curls
- 1 vegetable bouillon cube or 2 cups vegetable broth (low-sodium)
- 1 tablespoon mellow miso (optional)
- 1 tablespoon cornstarch or arrowroot
- 1 tablespoon avocado oil or olive oil
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 3 tablespoons tamari (reduced sodium) or soy sauce or dark soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or blackstrap molasses•, or date syrup, plus more to taste
- 2 teaspoons chili garlic sauce
- ½ tablespoon sriracha
Optional for serving:
- 2 ½ cups broccoli florets lightly steamed
- 8 ounces noodles cooked
Instructions
- Make broth mixture: Dissolve 1 vegetable bouillon cube in 2 cups hot water or use 2 cups hot vegetable broth. Add the miso, if using, and mix well to combine.
- Soak soy curls: Transfer the soy curls to a medium bowl and add the hot broth mixture to cover. (Add more water as needed to make sure the soy curls are completely covered in liquid.) Soak them for 10 minutes.
- Drain the soy curls, reserving the broth. Squeeze them gently to remove excess liquid. Toss them with the cornstarch to evenly coat them.
- Heat a drizzle of oil in a large nonstick skillet over medium heat. Add the soy curls and cook them for about 5 minutes or until lightly golden. (If you want the soy curls to crisp a little, do this in batches, and cook them until the liquid is absorbed. Then add a drizzle of oil and saute them until golden, about 3 minutes more.)
- Add seasonings: Add the garlic, and ginger and cook over medium-high heat for 1 minute, stirring constantly. Mix in the reserved broth, soy sauce, rice vinegar, maple syrup, chili garlic sauce, and sriracha. Cook for about 4 minutes, or until gently bubbling, stirring frequently. Add toasted sesame oil. Adjust soy sauce, maple syrup, and sriracha to taste.
- Optional for serving: Add broccoli and noodles to the soy curls and cook for another minute.
Notes
- The Nutrition facts do not include noodles or broccoli.
- Bouillon: *Better Than Bouillon No Beef Base (1 tsp) gives this a real beefy flavor. Or use any variety of bouillon cubes. I use Edward & Sons’ Low Sodium Not-Chick’n for less salt and add 1 tablespoon mellow miso. Or use 2 cups vegetable broth instead and skip the water.
- Blackstrap molasses adds a rich umami flavor, iron, and a dark color.
- Storage: Refrigerate any remaining Vegan Beef in an airtight container for up to 4 days. Reheat in a microwave or saucepan.
Nutrition
Calories: 205kcal | Carbohydrates: 19g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 410mg | Potassium: 603mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg
