these vegan beef strips are super easy to make! they are made from soy curls and they have an amazing texture. they are delicious and packed with flavor.
If you haven’t played around with soy curls yet, you need to try! They are so delicious and take on any flavor you put them in. They have truly become one of my favorite ingredients to use in recipes. These work so well to replace pieces of steak. I love these vegan beef strips for pairing with roasted potatoes so yummy!
The Ingredients
- Soy Curls: the base of the recipe. Soy curls are pieces of dehydrated soy chunks.
- Soy Sauce: this adds umami and color to the recipe. You can replace it with tamari or coconut aminos if necessary.
- Better Than Bouillon: this adds in lots of flavor to the recipe. You can always substitute for vegetable stock.
- Balsamic Vinegar: adds in a big of acid and helps with the color as well.
- Steak Seasoning: this is a blend of ingredients typically used in steak, helps to add flavor. Of course all the other seasonings help to add in flavor as well.
- Oil: optional, but helps to add a bit of fat to the dish and crispiness to the vegan beef strips.
- Maple Syrup: optional, but it adds in a touch of sweetness.
What Are Soy Curls?
If you have never used soy curls before I can’t recommend them enough. Soy curls are just large dehydrated pieces of soy. They come from the brand Butler and you can order them directly from their site, on Amazon, or check the Butler website for their store locator. I love soy curls because they last a while since they are dehydrated it makes them great for having on hand. They really work so well here for a vegan pulled pork and much better than jackfruit or mushrooms in my opinion.
Rehydrating Soy Curls
To rehydrate soy curls is so easy. You just need to make a liquid with warm water, Better Than Bouillon, soy sauce, balsamic vinegar, and the seasonings. Add the soy curls in and they will soak up the liquid in about 15 minutes. You can see that they are double in sized. Then you just use that liquid to cook the soy curls in so nothing goes to waste. It is so easy!
Tips For Making Vegan Beef Strips
These are so easy to make however, there are a few things that can help to ensure these come out great! Use seasonings you like. Take this recipe as a baseline and add in anything you like. While I personally felt the flavor was amazing and doesn’t need anything else it is your kitchen have fun! Note: this recipe is on the saltier side, if you don’t like things to be overly salty reduce the amount of soy sauce and Better Than Bouillon used. Adding in a little bit of oil helps to add some fat and crispiness but if you want to leave the oil out you definitely can.
Who Is This Recipe For?
Anyone can enjoy this recipe! It is great if you are looking cut down on some red meat consumption. It also great if you are looking to jus try something new. You don’t have to be vegan to enjoy this recipe it is for everyone. Just give it a try and you may be surprised at how much you like them!
More Dinner Recipes
Vegan Beef Strips FAQ
- Are these nut free? Yes.
- Are these gluten free? Yes, just swap the soy sauce out.
- Are these soy free? No, but I believe they also sell pea protein chunks so you can try it like that!
- How long do these last in the fridge? Up to 3 days.
- How can I reheat these? In the microwave or in a pan.
- Can I freeze these? I personally wouldn’t.
- What can I eat these with? I love it with some roasted potatoes and veggies! You can also use this to make a beef and broccoli. I also even cut some up and put it in leftover chili. Use it it quesadillas, fajitas, enchiladas. It is a very versatile recipe.
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Vegan Beef Strips
Ingredients
- ½ cup (60g) soy curls
- 2 teaspoons (10g) Better Than Bouillon, vegetable base
- ¾ cup (180ml) warm water
- 1 tablespoon (15ml) low sodium soy sauce
- 1 ½ tablespoons (22ml) balsamic vinegar
- 1 teaspoon steak seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Pinch black pepper
- 1 teaspoon (5ml) olive oil
- 2 teaspoons (10ml) maple syrup
Instructions
- In a bowl or container combine the water, better than bouillon, balsamic vinegar, soy sauce, and seasonings. Whisk to combine. Pour in the soy curls and set aside for 15 minutes until rehydrated.
- Pour the liquid and soy curls into a medium pan. Cook over medium heat for 5 to 7 minutes until the liquid is cooked off.
- Then add in the oil and maple syrup. Continue to cook over medium heat for another few minutes. Taste the vegan beef strips and then add in any other seasonings you like. I opted to add in another 1 to 2 teaspoons of balsamic vinegar for color and some extra garlic powder.
- Once they are done you can top with extra black pepper and dried parsley flakes if desired.
Video
Notes
- you can substitute the better than bouillon and warm water for ¾ cup vegetable stock.
- Steak Seasoning
- NOTE: this recipe is a bit on the salty side if you don’t like things to be overly salty you can reduce the amount of soy sauce and better than bouillon used.
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Made these last night and they were a hit with vegans and non-vegans alike! I love that there’s no waste in that we use the marinade to cook with the soy curls. I didn’t have better than bullion on hand so used a square of a “no beef” bullion I had in the pantry and it worked great. Thank you for this awesome recipe. I doubled it for the 4 of us as part of dinner (paired with rice and butternut squash curry) and every bite was gone.
Hi Nadia!! Oh yay I am so so glad everyone enjoyed it. Oh yes that is a perfect substitute to use. Sounds delicious with the rice and butternut squash curry yay thank you for trying it and thank you for leaving a comment/review xoxo
I just made these and they’re easy and delicious! Since it’s Super Bowl Sunday, I made a double batch and I’m going to add some of them to puff pastry with vegan cheddar cheese for a cheesesteak appetizer! So many possibilities!!!
Hi Lisa! thank you for coming to leave a review on the blog it means so much. Now I neeed to try this idea it sounds so yummy!!!!