Crispy Garlic Soy Curls (vegan)

Servings 3

Author Caitlin Shoemaker of From My Bowl

Husband-Tested in Alice’s Kitchen

There is only 1 ingredient in soy curls….soy. These are great to have on hand when you wish to have some protein other than beans, lentils, tempeh or tofu. (Just one serving has 18 grams of protein.) The look, taste and texture are pretty darn close to chicken. I like to make the base recipe and add the prepared soy curls to a salad filled with a rainbow of veggies. You’ll also see some flavor variations to have fun with.  

Base Recipe:

2 cups water

4 ounces dry soy curls

1 teaspoon imitation “chicken” bouillon*

1 teaspoon garlic powder

¼ teaspoon kosher salt plus more to taste

2 Tablespoons avocado oil or other high-heat oil

Flavor Variations: (Optional)

• Italian Herb: 1 teaspoon Italian seasoning

• Curry: 1 teaspoon curry powder

• Tex-Mex: 1 teaspoon salt-free chili powder + ½ teaspoon ground cumin

• Smoky Chipotle: ½ teaspoon smoked paprika + ¼ to ½ teaspoon chipotle powder

Instructions

1. Soak the Soy Curls: Bring the water to a boil on the stovetop or using an electric kettle. Add the soy curls and the concentrated chicken bouillon to the bowl. Pour the boiling water over the soy curls and mix until the bouillon has dissolved to form a broth. Cover the bowl and let sit for 5

minutes; the soy curls will increase in size and in volume.

2. Drain: Drain the soy curls well and discard any extra broth. I like to pour the soy curls in a round sieve, then use a clean bowl to really press the extra liquid out of them. Return the soy curls to the large bowl and add the garlic powder, salt, and any additional seasonings or flavor variations, as desired. Mix well.

3. Sauté: Warm the oil in a large sauté pan over medium-high heat. Add the soy curls and toss well to evenly coat in oil, then spread them out across the base of the pan. Leave the soy curls alone for 3 to 5 minutes, or until they are slightly golden brown on the bottom. Do your best to flip the soy curls and sauté for an additional 2 to 3 minutes, until golden on both sides.

4. Serve & Store: Remove the soy curls from the heat and season with additional salt or spices to taste, as necessary. Serve warm over grain bowls, salads or soups, or as desired. Store any leftovers in the refrigerator in a sealed container for up to 5 days.

Notes

• Butler Soy Curls: These are available from Amazon or directly from the Butler Foods website. Be sure to store the soy curl package in the fridge.

• Better-Than-Bouillon No-Chicken Broth: I prefer to use this imitation chicken bouillon paste, which I either buy online or at my local health food store. You can use another imitation chicken broth or cube if you prefer. You can also use vegetable broth bouillon, but the soy curls will taste less like “chicken.”

• Oil: I recommend using the full 2 tablespoons of oil if you want the soy curls to have crispy edges; if you do not care as much about that, you can reduce the oil to 2-3 teaspoons. If you are oil-free you can sauté the soy curls in water or vegetable broth, but I personally find them a little too rubbery this way.

Nutrition: (1 of 3 servings) Calories: 209kcal; Carbohydrates: 11g; Protein: 18g; Fat: 10g; Saturated Fat: 1g; Polyunsaturated Fat: 1g;  Monounsaturated Fat: 7g; Sodium: 485mg; Potassium: 12mg; Fiber: 6g; Sugar: 5g; Vitamin C: 0.01mg; Calcium: 123mg;  Iron: 4mg

Vegan NOT Chicken Salad

Recipe from Jill Dalton via plantbasedcookingshow.com 
Husband-Tested in Alice’s Kitchen
Makes 4 servings

What a nice salad to make for a picnic lunch!  No need to use chicken in this recipe because it calls for Butler Soy Curls.  The texture is quite similar to chicken and so they are perfect for this plant based salad.  Feel free to add your favorite veggies to this salad such as cucumber or zucchini or peppers.  If you like things spicy, add some Sriracha or salsa.  Serve it up on top of a bed of greens or as part of a sandwich with tomato and/or avocado.

Ingredients

1½ cups Butler Soy Curls 

2 cups vegetable broth or No-Chicken Bouillon 

Dressing Ingredients

½ cup sunflower seeds (no shells)

1 Tablespoon fresh lemon juice

1 Tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon white miso paste

1 pitted date

½ teaspoon onion powder

¼ cup water

Other Ingredients

1 carrot, grated

1-2 stalk(s) celery, diced

2 teaspoons capers or diced dill pickles

¼ cup red onion, diced (optional)

Kosher salt, to taste (optional)

Freshly ground pepper, to taste (optional)

Hot sauce, to taste (optional)

Place the Butler Soy Curls and broth into a saucepan and bring to a boil.  Reduce the heat to a simmer and cook for 10 minutes.

Drain the Butler Soy Curls and lightly press out the remaining broth.

Add the dressing ingredients to a high speed blender and blend until smooth.

Lightly chop the soy curls on a cutting board.

Add the soy curls, dressing and other ingredients to a mixing bowl and stir well.

Keep in an airtight container in the fridge.

Nutritional Information: (1 of 4 servings excluding optional ingredients) 238 calories; 16 grams carbohydrates; 15 grams protein; 15 grams fat (2 grams saturated fat; 9 grams polyunsaturated fat; 3 grams monounsaturated fat; 0.03 grams trans-fat); 394 mg sodium; 513 mg potassium; 7 grams fiber; 5 grams sugars; 2604 IU vitamin A; 4 mg vitamin C; 94 mg calcium; 4 mg iron

Vegan White Chili (Instant Pot)

Recipe from Lori Rasmussen of My Quiet Kitchen 

Husband-Tested in Alice’s Kitchen
Yield: 6 servings

Who doesn't love chili on a cold day?  This one is not only vegan, but it's gluten-free and can be made without oil.  It's quite meaty and so tasty!  This is an Instant Pot recipe, but can be made on the stove top.  Soy curls have been a revelation to me.  I buy mine on Amazon, but you can also get them from Butler.

2 teaspoons olive oil, optional (Omit or sub water or broth for sautéing oil-free.)
2 medium onions, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 large jalapeños, stems and seeds removed, diced 
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon mushroom powder blend, such as Trader Joe's umami seasoning (Substitute powdered dried mushroom + a pinch of salt)
½ teaspoon poultry seasoning
½ teaspoon oregano
4 cups vegetable broth
1 (4 oz) can diced green chiles
1 ⅓ cups TVP (textured vegetable protein) or 2 cups crumbled soy curls (Use your hands to break soy curls into smaller pieces.)
2 (15 oz) cans white beans, such as cannellini or great northern, rinsed and drained
2 cups corn kernels, thawed if using frozen (I used frozen roasted corn.)
1 teaspoon fine sea salt
Black pepper, to taste

¼ to ½ teaspoon liquid smoke, optional
½ cup coconut milk
1 Tablespoon nutritional yeast
1 teaspoon sea salt
2 teaspoons fresh lime juice

Optional Garnishes:
fresh lime juice; cilantro; diced avocado; pico de gallo

In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the sauté function. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
While the chili cooks, make the cashew milk. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew milk into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.  Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Calories: 318 calories per serving

Buffalo Soy Curl Wraps (Vegan)

Recipe from Dianne's Vegan Kitchen

Husband-Tested in Alice's Kitchen

Makes 4 Servings

We are a bit new to soy curls, but what we've experienced has been super. I buy soy curls from Amazon because I can't seem to find them anywhere locally. You can also purchase them directly from the Butler website. Soy curls must be stored in the fridge or freezer to prevent them from going rancid. The soy curls are very easy to prepare. Because they're dehydrated, they must have a soak in hot water for about 10 minutes before using.  After that, just drain and then squeeze out as much water as possible and then use in your favorite recipe. This delicious dinner using soy curls took all of 30 minutes to make.  Once you've made the Buffalo Soy Curls, you can serve them up the way you like.  We thought these wraps were delish!  The Vegan Ranch Dressing is also excellent.  It can be thinned out a bit to use as a salad dressing, if you wish.  Mine turned green because I used fresh herbs that I had on hand and blended them up with the rest of the dressing ingredients.  I think that these wraps would make party fare.  My husband doesn't like things too spicy, but these had just the perfect amount of kick to make us both happy.

For the Buffalo Soy Curls

4 ounces Butler Soy Curls** (half a package) 

2 cups hot water

1 teaspoon neutral-flavored oil (I omitted the oil and used a good non-stick skillet.)

¼ cup hot sauce such as Frank’s or Cholula

2 tablespoons vegetable stock

For the Wraps

½ cup Vegan Ranch Dressing (Recipe below)

4 10-inch whole grain or gluten-free tortillas or flatbread

2 cups shredded lettuce

2 Scallions (optional)

2 Small Tomatoes (optional)

Cucumber, cut into matchsticks (optional)

Quick Pickled Onions (optional)

INSTRUCTIONS

Re-constitute the soy curls by placing them in a bowl and pouring the hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them, pressing out as much excess water as possible.

Heat a large pan over medium high heat, and add the oil and the soy curls. Cook, stirring often, until they begin to brown. This will take about 10 minutes or so.

Whisk together the hot sauce and the stock and add the mixture to the pan. Continue cooking the soy curls until most of the liquid has been absorbed, about 3 to 5 minutes

To make assemble the wraps, place the tortilla on a flat surface and spread on about 2 tablespoons of the Cashew Ranch.

Place a quarter of the cooked soy curls on each wrap, about an inch from the bottom edge and two inches from the sides. Top with ¼ cup of the shredded lettuce. Starting at the bottom, carefully roll the wrap, tucking in the sides as you go.

Repeat with the remaining tortillas.

Nutritional Information: 

Calories: 277

Vegan Ranch Dressing

1/2 cup raw cashews soaked for at least 2 hours, drained and rinsed

1/4 cup non-dairy milk (more if needed)

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 garlic clove

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1 1/2 teaspoons fresh chives or dill

1 1/2 teaspoons fresh parsley

 

Place all of the ingredients except the fresh herbs in a high-speed blender or food processor and blend until smooth and creamy. If it’s too thick, add a little more non-dairy milk or a bit of water one teaspoon at a time. Pulse in the herbs.

Nutritional Information: 

2 Tablespoons = 54 Calories

**More Information About Butler Soy Curls

Soy Curl Ingredients:

Soy Curls™ are made from select, non-GMO, whole soybeans (Soy), grown without chemical pesticides.

Soy Curls™ are:

100% Natural

Contain the whole soybean

High in protein

Good source of fiber

Gluten-free

Vegan

Non-GMO - no chemical pesticides

Grown & made in the USA

0 trans fats

No sodium

No cholesterol

CHIP approved

Soy Curls Picatta Over Buttered Noodles (Vegan)

 

Recipe from Simply Veganized

Husband-Tested in Alice’s Kitchen

Serves 4

This was comfort food for certain.  I’ve cooked with soy curls just a few times.  We are amazed at how “meaty” it is.  The lemony sauce with the capers ticks all the boxes for me.  Serve this delicious dish with a crisp salad or roasted or air fried green beans for a perfect meal good enough for company.  You can purchase Butler Soy Curls through the Butler company or from Amazon.  The package of soy curls should be stored in an airtight container in the fridge and not the pantry. 

Eggless ribbon noodles (or other vegan pasta)

1-2 Tablespoons vegan butter for noodles

2 Tablespoons chopped fresh parsley

8 ounces Butler Soy Curls

3.5 cups No Chick’n Vegetable Broth

4 Tablespoons flour, divided (I used whole-wheat flour.)

1 lemon

Kosher salt, to taste

Freshly ground pepper, to taste

3 Tablespoons olive oil

1/4 cup vegan butter

1/2 cup white wine

1/4 cup capers, drained

Cook noodles according to package directions.  Toss with 2 Tablespoons vegan butter and parsley and set aside.

Bring 2 cups of the broth to a boil. Set aside and place the soy curls in the broth.  Soak the curls for 10 minutes.  Drain and squeeze out as much liquid as possible.  

Zest the lemon and add the zest to 3 Tablespoons of flour.  Season with salt and pepper.  Mix well and then toss the soy curls in the flour mixture.

In a large non-stick skillet over medium high heat, add the olive oil.  Place the soy curls in the skillet and sauté until well browned, approximately 8 minutes.  Place the soy curls on a plate and set aside.

Return the skillet to medium heat.  Melt the vegan butter and then whisk in the remaining 1 Tablespoon flour to create a roux.  Whisk until smooth, about 1-2 minutes.  Gradually stir in the remaining broth whisking continuously until it comes to a boil.  Add the juice of 1/2 the lemon, white wine and the capers.  Simmer 3 minutes, whisking occasionally.  Return the soy curls to the skillet and simmer 2-3 minutes.  

Serve the soy curls with the sauce over the noodles.