Soy Curl Pepper Steak with Homemade Rice-a-Roni
Recipe type: Entree
Cuisine: American
  • For the Rice-a-Roni
  • 1 Tbs. vegetable oil
  • 2 cups brown rice
  • 4 oz. gluten-free spaghetti
  • Kosher salt
  • 3 ½ cups water
  • For the Soy Curls
  • 1 “beef” flavored bouillon cube
  • 1 package Butler Foods Soy Curls
  • 2 Tbs. gluten-free flour
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 3 Tbs. vegetable oil
  • 1 Tbs. vegan, gluten-free Worcestershire sauce or gluten-free tamari
  • For the dish
  • 2 Tbs. vegetable oil
  • 1 large onion, cut in half and thinly sliced
  • 3 bell peppers, various colors, sliced
  • ¼ cup gluten-free tamari
  • 2 Tbs. vegan, gluten-free Worcestershire sauce
  • ¼ cup brown sugar
  • 1-15 oz. can diced tomatoes
  • 1 tsp. ground cumin
  • ½ tsp. black pepper
  • 1 cup “beef” flavored broth
  • 2 tsp. arrowroot powder or cornstarch
  • ¼ cup water
  • Kosher salt to taste
  1. In a medium-sized saucepan, heat the oil over medium-high heat. Add the rice and toss to coat in the oil. Break the spaghetti into small pieces and add to the pot. Let the rice and pasta cook until slightly browned and toasted. Add a pinch of salt and the water to the pot. Cover and bring to a rapid boil. Stir the rice and recover the pot. Reduce the heat to low and let cook for 35 minutes until the water is absorbed. Shut the heat and let sit for 10 minutes. Uncover and fluff with a fork.
  2. Fill a small saucepan with water and add the bouillon cube to it. Bring the water to a boil and dissolve the cube. Empty the soy curls into a bowl and cover with the broth you just made, reserving 1 cup for later. Let the soy curls sit for 10 minutes until softened. Drain and gently squeeze out the excess liquid. Pat dry and toss the soy curls with the flour, cumin, paprika, salt and pepper.
  3. Heat the oil in a deep saute pan over medium-high heat. Cook the soy curls until browned on all sides, about 8 minutes. Add the Worcestershire sauce or tamari to the pan and toss to coat the soy curls. Transfer to a bowl and set aside.
  4. In the same saucepan, heat the 2 Tbs. oil and saute the onion until softened, about 5 minutes. Add the bell peppers and cook for 4 minutes until they start to soften. Add the tamari, Worcestershire sauce, brown sugar and tomatoes. Mix everything to combine. Add the seasoning to your taste.. Add the broth. You want enough to cover the veggies. Bring the liquid to a boil and then lower the heat to medium-low.
  5. Add the soy curls back into the pan and toss to coat with the veggies and the gravy. Let it simmer while you prepare the slurry. Combine the arrowroot and water and add it to the pan. It will thicken the gravy. Cook until the gravy is to your desired consistency. Add salt to taste and taste for any seasoning adjustments. Serve over rice.
Recipe by The "V" Word at