Vegan Ground Soy Curls (Printable Version)
Flavorful plant-based ground mix using soy curls, mushrooms, nuts, and spices for versatile meals.
# Ingredients Required:
→ Base
01 -
114 g dry soy curls or 130 g textured vegetable protein (TVP)
02 -
295 ml vegetable broth
→ Vegetables
03 -
1 large onion, chopped
04 -
227 g baby bella or portobello mushrooms, sliced
05 -
4 large garlic cloves, minced
→ Flavorings and Seasonings
06 -
1.5 tsp smoked paprika
07 -
60 g raw sunflower seeds or walnuts
08 -
2 tbsp nutritional yeast
09 -
0.5 tsp onion powder
10 -
0.5 tsp garlic powder
11 -
0.25 tsp fine sea salt
12 -
Black pepper, to taste
13 -
2 tsp apple cider vinegar
14 -
2 tbsp tamari
→ Thickening Agent
15 -
1 tbsp corn starch or arrowroot powder
# Guide to Cooking:
01 -
Soak soy curls in vegetable broth for 10 to 15 minutes. Reserve 60 ml of broth, then drain and lightly squeeze the soy curls to remove excess moisture. Set aside.
02 -
Heat a large sauté pan over medium heat. Dry sauté chopped onion and sliced mushrooms until softened, approximately 10 minutes. Add minced garlic, rehydrated soy curls, and smoked paprika; cook for 5 minutes until heated through. Remove from heat.
03 -
In a food processor, pulse raw sunflower seeds or walnuts, nutritional yeast, onion powder, garlic powder, sea salt, and black pepper until chopped finely.
04 -
Add the sautéed soy curl mixture to the food processor. Drizzle with apple cider vinegar and tamari. Pulse 7 to 8 times until the texture resembles ground meat.
05 -
Transfer the blended mixture back to the sauté pan. Cook over medium heat for 3 to 4 minutes, stirring occasionally.
06 -
Dissolve corn starch or arrowroot powder in the reserved vegetable broth. Pour into the pan and cook for an additional 3 to 4 minutes until the mixture thickens, appears moist, slightly clumpy, and lightly browned. Adjust seasoning as desired.
# Extra Suggestions:
01 -
Walnuts create a darker color reminiscent of traditional ground beef.