Teriyaki Soy Curls with Pineapple and Bell Pepper

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Enjoy this delicious Teriyaki Soy Curls with Pineapple and Bell Pepper, in which seasoned Soy Curls are smothered in a flavorful sauce with a tropical twist!

Teriyaki Soy Curls with Pineapple and Bell Pepper

Teriyaki Soy Curls with Pineapple and Bell Pepper

It has been a while since I have experimented with new recipes. I have been extremely busy for the past 2 months, doing a lot of jobs that have brought out my skills and passion all summer long.

From catering for business events to being the chef for Vacation Bible School (cooking 3 meals per day for a week). The following week, I taught cooking classes to 75 adults and for the last 2 weeks,  I was the nurse at a summer camp for 73 young people. It has been a whirlwind of various events but I thoroughly enjoyed every second.

 Teriyaki Soy Curls with Pineapple and Bell Pepper

Needless to say for the last 2 weeks I rarely cooked, I worked all day and I was on call during the night. I met hundreds of wonderful people and made lots of new friends. I’m so grateful for the opportunity I had to serve. I’m slowing getting back into blogging and creating new recipes like this Teriyaki Soy Curls with Pineapple and Bell Pepper.

Soy Curls

What is Soycurls?

Soy curls is a meat alternative made from whole organic soybeans, they have been cooked and dehydrated. it is not refined or isolated protein instead it contains the entire soybean. Soy curls are best stored in the freezer, when ready to prepare, they are rehydrated and it has the texture of shredded meat.

My hubby recently ordered a box of Soy Curls from Butler Foods, Butler Foods are the only makers of soy curls.  I decided to experiment with a new recipe and I came up with this Teriyaki Soycurls with Pineapple and Sweet Peppers recipe. The result was finger licking good, my hubby said to me that this recipe was a keeper. I serve it with brown rice and everyone enjoyed it.

Teriyaki Soy Curls with Pineapple and Bell Pepper

How To Make Teriyaki Soycurls With Pineapple and Bell Pepper

To make the Teriyaki Soy Curls with Pineapple and Bell Pepper, I soaked the soy curls in warm water for 10 minutes, after I drain the water and add seasonings. I bake until brown (at this step you can lightly fry in a skillet).

As it’s baking, I prepare the sauce by sauteing the garlic, ginger, and bell pepper until tender, I added pineapple juice, coconut sugar, and Bragg’s liquid aminos and cook on medium. I then thicken the sauce with a mixture of cornstarch and water. Finally, I toss the soy curls and pineapple chunks in the sauce and garnish with chopped spring onions.

Other Butler Soy Curls Recipes

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Categories

Nutrition

(Per portion)
  • Energy: 304 kcal / 1271 kJ
  • Fat: 11 g
  • Protein: 12 g
  • Carbs: 42 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 30 min
  • Ready in: 1 h
For: 6 servings

Ingredients

Instructions

  1. Preheat oven 400 degrees F. If frying, continue to the next step but skip step 5.
  2. To prepare the soy curls, soak in warm water for 10 minutes. Drain soy curls using a colander and press to drain excess.
  3. Transfer soy curls to a bowl and season with garlic powder, onion powder, paprika and salt.
  4. If frying, heat oil on medium-high and cook seasoned soy curls until brown. Continue until all have been fried. Set aside.
  5. If baking, spread soy curls on a prepared baking sheet and bake for 25 minutes or until brown. Set aside.
  6. Meanwhile, prepare the Teriyaki sauce, heat oil in a saucepan on medium-high. add garlic, ginger and cook until fragrant, about 30 seconds. Add bell pepper and cook until tender, about 2 minutes.
  7. Add pineapple juice. Bragg's liquid aminos, sugar and bring to boil. Mix cornstarch and water in a small bowl and add to the saucepan stirring to thicken.
  8. Stir prepared soy curls into sauce to fully coat, add pineapple chunks and cayenne pepper. Garnish with spring onions, delicious served with brown rice.

Notes

Teriyaki Soy Curls with Pineapple and Bell Pepper

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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19 Comments
  1. Sue Strickland
    August 6, 2020

    Always looking for great tasting, plant based alternatives, and this recipe looks delicious. I will definitely be making this today. I have every ingredient, so why not?

  2. Valerie
    July 24, 2020

    This is great! I’ve made it several times. Such an easy go to recipe. I like to add water chestnuts. Today I am going to add baby corn. Thank you Ms. Blackwood for sharing your recipe. Bless you.

    • Michelle Blackwood, RN
      July 24, 2020

      Valerie, I’m so happy you enjoyed and ooh I love the addition of water chestnuts. Thank you for sharing your feedback.

  3. Karlyn
    June 29, 2020

    This was delicious! My husband and I made this with tofu rather than soy curls because that’s what we had on hand and it turned out super well; I do want to give this a try with soy curls in the future because they sound intriguing. The sauce is the best part! We had to hold ourselves back from eating it all last night so that we could have the leftovers for lunch today. :)

    • Michelle Blackwood, RN
      June 29, 2020

      Karlyn, I’m so happy you enjoyed it. I love how you substituted it with tofu. Thank you for sharing your feedback.

  4. Kellie
    April 4, 2020

    Really good. I do not use oil in my cooking, so I omitted that. Added green pepper too, but then I love peppers…

  5. Gail
    June 24, 2019

    This was delicious! I make a few modifications. I used pineapple tidbits because that is what I had on hand. Only used 1 tsp of sesame oil for flavor and sauted garlic, ginger and bell pepper in the pineapple juice. Used 2 TBSP of Madhava Agave Five low gycemic sweetener instead of sugar. And added a few drops of coconut vinegar to give it a bit of sweet and sour taste. Yum. So good that I ate some cold this morning for breakfast. Thanks.

    • Michelle Blackwood
      June 24, 2019

      Thank you Gail, I’m so happy you enjoyed it. thank you for sharing your adjustments.

      • Miriam samuels
        December 1, 2019

        I have not made

  6. Rosemarie Robles
    August 12, 2018

    Great recipe

  7. Sil
    June 25, 2018

    Looks good

    • Michelle Blackwood
      June 27, 2018

      Thank you Sil

  8. Michele
    May 28, 2018

    It was delicious, quick and easy. Thanks!

    • Michelle Blackwood
      May 28, 2018

      Thank you Michele, it is easy!

  9. Diane
    January 22, 2018

    I made this recipe and used tofu instead of soy curls and instead of cayenne pepper I used roasted California green peppers chopped up and served it with your marvelous coconut tumeric rice, so much flavor so much fun to make, thank you!

    • Michelle Blackwood
      January 22, 2018

      Diane, I’m so happy you loved it and that’s awesome that you substituted it with tofu instead, thank you for your feedback!

  10. Sydney
    November 15, 2017

    I tried this recipe and LOVED it!!!

    • Michelle Blackwood
      November 15, 2017

      Sydney, I am so happy you did and thank you so much for your feedback!