Sheet Pan Red Curry Vegan Beef

Name: Sheet Pan Red Curry Vegan Beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 ounces vegan beef crumbles (see notes); 1 small yellow onion (cut in half & sliced); 2 tablespoons red curry paste; 2 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 2 tablespoons low sodium soy sauce; 9 ounces shelled edamame (see notes); 1 tablespoon sesame oil; 1 tablespoon low sodium soy sauce; 2 teaspoons toasted sesame seeds; coconut rice (optional, see notes); peanut sauce (optional); chili oil (optional); green onion (diced); cilantro (roughly chopped); lime wedges

by Rene on May 16, 2024

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This Sheet Pan Red Curry Vegan Beef is the perfect weeknight dinner! Served with coconut rice, crispy edamame and spicy peanut sauce!

I’m in love with an easy sheet pan dinner these days. And this Sheet Pan Red Curry Vegan Beef is easily one of my favorites ever! Vegan beef crumbles are tossed in a red curry sauce before being roasted on a baking sheet with sesame edamame. Once both are crispy, serve everything over coconut rice and top it with my peanut sauce. This is a delicious vegan dinner that is better than takeout!

Step One: Prep the “Beef” & Edamame

For the “beef” I used my favorite vegan beef crumbles from Trader Joe’s. They are in the refrigerator section next to the other vegan food. I’ve used them in Sheet Pan Beef & Broccoli, Sheet Pan Burrito Bowls and Vegan Beef Lettuce Wraps. If you decide to use a frozen brand instead, be sure to thaw the crumbles out before using them.

To a bowl, add the beef crumbles, a sliced yellow onion, garlic, ginger, soy sauce and red curry paste. Give everything a toss and transfer to one half of a parchment-lined baking sheet.

To another bowl, add shelled edamame, sesame oil, soy sauce & toasted sesame seeds. Toss to coat and transfer to the other half of the baking sheet.

Place in the oven for 15 minutes, give everything a toss and place back in the oven for 5-8 minutes. You want the vegan beef to be sizzling and edamame to have a nice char.

Step Two: Make the Rice & Peanut Sauce

Both the coconut rice and peanut sauce are 100% optional for this recipe – I think of them as more of an upgrade. You could totally use plain rice, add a drizzle of chili oil and call it a day. But if you have the time, I would make these extras.

The peanut sauce is an oldie, but a goodie. It is super simple to make – add everything to a food processor or blender and blend until smooth. Give it a taste and adjust the seasonings as needed.

The coconut rice is delicious! The coconut milk adds a creaminess and the soy sauce adds a hint of saltiness. It does take 25-30 minutes to cook, so plan accordingly and make it ahead of time.

Step Three: Assemble & Serve

To assemble, add rice to each bowl and top with the vegan beef and edamame. Drizzle with the peanut sauce and sprinkle with cilantro & green onion. Be sure to have some lime wedges on the side for that bit of brightness.

These bowls are tasty, Thai-inspired and simple. You can adapt the bowls depending on what you have on hand. You can add extra veggies – I think some wilted kale would be delicious!

If you are making this for lunches, you can layer the rice, beef and edamame in individual containers. I would keep the peanut sauce on the side and add it after you reheat!