Ingredients
- 225 g Dried Soy Curls*
- 470 ml Vegan Beef Broth (or Veggie Broth)
- 1 Tbsp Vegan Worcestershire
- 2 Tbsp Mushroom Seasoning (or 2 tsp Miso Paste)
- 2 Tbsp Gravy Master (or Kitchen Bouquet)
Steps
Rehydrate the soy curls
Cover the soy curls in water and rehydrate them for 10 – 15 minutes. Then drain them and squeeze out as much water as possible.
Making the soy curl beef
In a skillet over medium heat, add the soy curls and cook them for about 5 - 10 minutes to dry them out a bit more.
Reduce them down in a beefy marinade. I find that this is the way to go for a deeper flavor and color.