Name: Soya "Beef" Strips — Hearty Plant-Based Steak-Style Soya
Prep time: 20 minutes (plus 20–30 minutes to rehydrate and marinate)
Cook time: 25 minutes
Total time: 65 minutes
Yield: 4 porciones
Ingredients: 2 cups textured soy protein (TVP) chunks or strips (or rehydrated soya chunks); 2 1/4 cups hot vegetable broth or water (for rehydrating); 3 tbsp soy sauce (or tamari); 2 tbsp Worcestershire sauce (use vegetarian Worcestershire if you want fully vegan); 1 tbsp tomato paste; 1 tbsp olive oil (plus 1 tbsp for searing); 1 tsp smoked paprika; 0.5 tsp ground black pepper; 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.25 tsp ground cumin; 1 tbsp balsamic vinegar or red wine vinegar; 1 tsp mushroom powder or 1 tbsp finely minced dried mushrooms (for umami) — optional but lovely; 1 cup thinly sliced onion (optional, for cooking); 2 cloves garlic, minced (optional, for cooking); 1 cup beefy-style broth or mushroom broth for braising (vegetable broth works too); 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, to thicken); 0 Salt to taste

1

Rehydrate the soya: put the TVP chunks or strips in a bowl and pour the hot vegetable broth or hot water over them. Press down so they're submerged and let sit 20–25 minutes until softened. Squeeze out excess liquid gently and set aside — don't mash them; you want those meaty pieces.

2

Make the marinade: in a bowl whisk together soy sauce, Worcestershire, tomato paste, olive oil, smoked paprika, black pepper, onion powder, garlic powder, cumin, balsamic vinegar, and mushroom powder if using. Taste — it should be boldly savory, like a beefy punch.

3

Marinate the soya: toss the drained soya pieces in the marinade until well coated. Let them sit at least 20 minutes; an hour is better if you have time. This is where they soak up flavor, dear.

4

Start the braise: warm 1 tbsp olive oil in a wide skillet or sauté pan over medium heat. Add sliced onion and cook until soft and caramelizing, about 7–8 minutes. Add minced garlic for the last minute.

5

Add soya and sear: raise heat to medium-high, add marinated soya pieces and spread them in the pan. Let them sear without moving for 2–3 minutes so they pick up color, then toss and sear the other sides — color adds depth like a real roast.

6

Braise for depth: pour in about 1 cup of beefy-style or mushroom broth (just enough to come partway up the pieces), scrape the browned bits from the pan, and bring to a gentle simmer. Cover and simmer 8–10 minutes so the flavors meld and the soya becomes tender and chewy.

7

Reduce and finish: remove the lid, simmer until liquid reduces slightly. If you’d like a glossy, slightly thickened sauce, stir in the cornstarch slurry and cook 1–2 minutes until thickened. Taste and adjust salt — remember soy sauce is salty already.

8

Rest and serve: take the pan off the heat and let the soya sit 5 minutes so juices settle. Serve hot in sandwiches, over mashed potatoes, in tacos, or with a side of roasted veg. A drizzle of extra balsamic or a sprinkle of chopped parsley brightens it right up.

Soya "Beef" Strips — Hearty Plant-Based Steak-Style Soya

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