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!
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.
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.
My hubby recently ordered a box of Soy Curls from Butler Foods, I decided to experiment with a new recipe and I came up with this Teriyaki Soycurls with Pineapple and Sweet Peppers recipe. I love cooking with Soy Curls, it is so versatile and it takes on the flavors of whatever you season it with. I have made, Jamaican Ital Stew, Vegan Fajita Rice Bowl, and Japchae (Korean Stir-Fry Noodle),
To make the Teriyaki Soycurls 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.
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.
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- For The Soy Curls
- 1 package (8 ounces) Butler's Soy Curls
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon salt
- oil for baking or frying
- For The Teriyaki Sauce
- 2 teaspoons coconut oil or olive oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 cup pineapple juice
- 2 tablespoons Bragg's liquid aminos
- 6 tablespoons coconut sugar
- 1 red bell pepper chopped, seeds removed
- 1 1/2 teaspoons arrowroot powder or cornstarch
- 2 tablespoons water
- 1 cup pineapple chunks or 1-8 ounce can
- 1 green onion, chopped
- 1/4 teaspoon Cayenne pepper, (optional)
- Preheat oven 400 degrees F. If frying, continue to the next step but skip step 5.
- To prepare the soy curls, soak in warm water for 10 minutes. Drain soy curls using a colander and press to drain excess.
- Transfer soy curls to a bowl and season with garlic powder, onion powder, paprika and salt.
- If frying, heat oil on medium-high and cook seasoned soy curls until brown. Continue until all have been fried. Set aside.
- If baking, spread soy curls on a prepared baking sheet and bake for 25 minutes or until brown. Set aside.
- 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.
- 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.
- Stir prepared soy curls into sauce to fully coat, add pineapple chunks and cayenne pepper. Garnish with spring onions, delicious served with brown rice.