Vegan Curry Beef Crumbles Recipe | Mary’s Test Kitchen

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: https://youtu.be/JFblNpDwKdU?list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

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 (https://youtu.be/JFblNpDwKdU?list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE).

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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