Vegan Curry Beef Crumbles Recipe | Mary's Test Kitchen
This vegan curry beef recipe was made as the filling for veganized Chinese curry beef buns (ga lei ngo yuk bao). This plant-based version is very similar in taste and texture to the non-vegan one and I find that it makes a great tasty topping for rice or noodles too!
For a soy-free version, please see the NOTES at the bottom.
Curry Beefless Buns Recipe:
VEGAN CURRY BEEF-LESS CRUMBLES RECIPE
Makes about 2 cups
INGREDIENTS (US)
1 cup hot water
1 teaspoon marmite (or dark miso paste)
3/4 cup TVP (texturized vegetable protein)
1/3 cup cold or room temperature water
1 tablespoon cornstarch
1/2 tablespoon hoisin sauce*
2 teaspoons soy sauce (or tamari/liquid aminos)
1-2 teaspoons coconut oil (or your choice of cooking oil)
1 cup chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried
1 1/2 tablespoons madras curry powder
1/4 teaspoon red chili flakes (optional)
1/4 - 1/2 teaspoon sea salt or to taste
pinch of black pepper or to taste
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INGREDIENTS (Metric)
237ml hot water
5ml marmite (or dark miso paste)
177cc TVP (texturized vegetable protein) [60g]
80ml cold or room temperature water
15cc cornstarch
8ml hoisin sauce*
10ml soy sauce (or tamari/liquid aminos)
5-10ml coconut oil (or your choice of cooking oil)
130g chopped onion
2 cloves garlic, minced
3-4 shiitake mushrooms, rehydrated from dried (10g dried mushrooms)
22cc madras curry powder
1.25cc red chili flakes (optional)
1.25cc - 2.5cc sea salt or to taste
pinch of black pepper or to taste
*Hoisin sauce can be vegan-friendly or not depending on the brand. The brand I use is Koon Chun.
DIRECTIONS
Dissolve the marmite in 1 cup hot water. Add the TVP and stir to combine and set aside to rest. Separately, combine water, soy sauce, hoisin sauce, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat oil in a pan over medium high heat. When hot, add the onions, garlic, and mushroom. Cook while stirring for about 3-4 minutes.
Stir in the TVP mixture, curry powder, salt, chili flakes, and black pepper. Cook while stirring for about 2 minutes. If the mixture is very dry, add a tablespoon or two of water to prevent the spices from sticking and burning.
Stir the cornstarch mixture once more before adding it to the pan. Mix well. The liquid will quickly thicken. When it does, turn off the heat and continue mixing for a minute. Taste and adjust for salt and pepper.
Serve with rice, noodles, or make some Curry Beef Buns (
NOTES
For soy-free: use about 1 1/2 cups lentils instead of TVP and skip the water. Instead of soy sauce and hoisin, go for liquid aminos/tamari and ketchup.
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Vegan Fish Taco Recipe! - The Best Homemade Vegan Tacos - Easy Recipe!
Hey y’all, welcome to Teetothe lifestyle- IT'S TACO TUESDAY!!
VEGAN MEAL IDEA ????- THE BEST HOMEMADE TOFU- ISH TACOS WITH TARTAR SLAW
In this video, I'll be showing you a super quick and simple recipe for Vegan Tofu Tacos and Vegan Tartar Slaw. This is great for #tacotuesday , game days and especially perfect finger foods for the little ones.
INGREDIENTS:
TARTAR SLAW (6-10 Tacos)
1. We are using 2 to 3 cups of coleslaw.
2. 1/3 cup of veganaise
3. 2-3 tablespoon of sweet relish
4. 2 tablespoons of rice Nori
5. 1 teaspoon of apple cider vinegar
6. 1 teaspoon of olive oil
7. Half a teaspoon of old bay seasoning, dill weed, garlic powder
8. Pinch of parsley
Directions:
Mix well and throw it in the refrigerator to chill.
Tofu:
• Any brand you prefer as long as it's firm
• Cut in half and then into small slices (half of standard side fish sticks)
Batter:
• I'm using about 1/2 cup each of Seasoned Louisiana Shrimp and Chicken Fry (mixed together)
• You just need to add cold water
• After tofu is coated with batter, I am coating tofu with Panko Flakes Bread Crumbs (your brand preference)
• Fry on medium high heat on all sides in grape seed oil or oil of your choice.
• Use corn tortilla shells (I'm using Mi Rancho Organic Corn Taco Sliders
#veganfishtacos
#veganmealideas
#fishtacos
PRODUCTS USED OR MENTIONED:
• Mixing bowl
• Cutting board
• Serving plate
• Mini spatula
• Knife set
• Seasoned Louisiana Shrimp and Chicken Fry
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Ultimate VEGAN 'BEEF' Tacos
This recipe will give ‘em something to taco ‘bout ???? We love tacos, and these ones are no exception. The mushroom mince is full of flavour, and has a really ‘beefy’ texture that goes so well in a taco ???? Pimp it with avocado or guac, tomatoes or salsa, some dairy-free cheese, extra spice if you want - and it will be fanstastaco!
Do you prefer soft-shell or hard-shell? Either way, these tacos will start a fiesta in your mouth ???? Spec-taco-lar!
If you think you can beat our taco puns, drop a comment below ????????
Let us know what you think! ???? PS. Our brand new book HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up on Amazon & Signed editions on Waterstones! ???? LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE
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Vegetarian Lettuce Wraps: Fast, Tasty, and Healthy!
Vegetarian Lettuce Wraps
Don't shy away from this Vegetarian dish. It has a lot of savory umami flavor!
Best of all, it can be made in 30 minutes or less.
Ingredients:
• Boston lettuce (any lettuce will work as wraps)
• Filling (tofu, mushroom, water chestnut, green onions)
• Shredded carrots. Other optional garnishes are bean sprouts, radish, red bell pepper.
Filling:
• 8 ounces baby Bella mushroom finely chopped. (any mushrooms will work)
• 8 ounces water chestnuts finely chopped. (jicama is a good substitute)
• 4 green onions, chopped.
• 1 package firm or extra firm tofu, with excess water removed and crumbled.
Prepare all the filling ingredients and set aside.
Sauce for filling:
• 3 Tbsp hoisin sauce
• 3 Tbsp soy sauce (you can use gluten free soy sauce to make the dish gluten free)
• 2 Tbsp white wine vinegar (you can use rice wine vinegar)
• 1 tsp sesame oil
• 2 garlic cloves, minced.
• 2 tsp freshly grated ginger
Mix all ingredients. Set aside.
Instructions:
Heat large pan with 2 tsp. vegetable oil. Sautee tofu for about 5-7 minutes.
Add mushrooms and cook with tofu for about 3-4 minutes, or until liquid evaporates.
Add water chestnuts and green onions. Cook until heated through.
Pour sauce and cook until well incorporated and heated through, about 1-2 minutes.
Assembly:
Place scoop of filling on each lettuce cup. Garnish with shredded carrots and any other vegetables you want.
Enjoy!
Looking for more Vegetarian Dishes:
Our Vegetarian daughter is now gluten free as well. If you are looking for a gluten free soy sauce:
Enchilada Cups
Mexican cuisine such as Enchilada Cups have always attracted the attention of all food lovers for its simplicity of preparation and original taste of dishes. A striking example is the Enchilada Cups. It is quick to make and turns out delicious.
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All You Need to Know About Soy Curls Plus 2 Easy Recipes
Are you new to soy curls? Have questions like:
What are they?
How do you cook them?
Do you HAVE to soak them and if so, for how long?
Can you make them taste more like chicken?
The answers are in this video. Soy curls are a great vegan chicken replacement, and a perfect way to get your family on the vegan train!
Also, click here and fill out the form to get emailed a PDF of the fajita and stew recipes I make in this video:
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