What started as an instructional video ended up as a new recipe! This EASY BBQ Soy Curls Recipe is super simple to make and it only takes about 30 minutes.
Who doesn't like good BBQ? And I even made a video!
I can't count how many times I have mentioned Soy Curls to non-vegans only to get that 'deer-in-the-headlights' stare .....
They either have never heard of them, bought some once and never opened the bag, or think they are completely alien 👽.
So I thought I would make a video explaining exactly what Soy Curls are, who makes them, how they're made, where to buy them, and all that jazz.....
...and demo an easy recipe to showcase just how good they can be.
And here we go, my first recipe video in quite a long time.
Can't wait to get started.
Oh and if you LIKE all the new videos I've been making this year, please do all the YouTube stuff (like, comment, subscribe, ring the bell), so YouTube will share it to even more people.
Four ounces of Soy Curls is about ½ of a standard 8oz bag - and will make 4-6 servings.
Soy curls are dried and crispy, so they will need to be rehydrated before you can use them. Simply place them in a bowl and add about 1.5 cups of hot water and let them soak.
I like to flavor the water, to add some flavor to the soy curls, otherwise, they are very bland, so I personally use a tablespoon of marmite.
But you can add 2 Tbls of low-sodium soy sauce instead, or about 1 teaspoon of Better Than Bouillon Veggie Base - I believe the sodium count is roughly the same.
While the soy curls are enjoying their bath, dice up the veggies and saute them in a skillet - just until they soften a little. Then drain the soy curls, giving them a really good squeeze to eliminate as much moisture as you can.
Then chop them up if you want (some people like the long strips, and others like to use a food processor) and add them to the skillet. Mix everything really well and fry just until you get a little color on the soy curls, then add about a cup of your favorite BBQ Sauce.
Once everything is hot and bubbly, you can serve them in a bun or however you like your BBQ. I dress my "Chopped Soy" sandwich in a little mustard and a few jalapenos. Yum!
As I said - this started out to be an instructional video showing all the new folks what soy curls are and how easy they can be to prepare - and it turned into yet another BBQ recipe lol.
That's ok - we can never have enough BBQ, right?
Here are a few Amazon links in case you need them, and as an affiliate I do earn a few pennies on every purchase but at no extra cost to you...
What started as an instructional video ended up as a new recipe! This Easy BBQ Soy Curls Recipe IS super easy to make and it only takes about 30 minutes.
Ingredients
UnitsScale
4oz Butler Soy Curls
1.5cups hot water
2 Tbls low-sodium soy sauce (or sub 1 tsp Better than Bouillon veggie base, or 1 Tbls marmite)
½ onion
½ red bell pepper
¼ poblano pepper
1cup of your favorite BBQ Sauce (add more if you like)
Instructions
Place 4 oz (½ of a bag) of soy curls into a bowl
Whisk soy sauce, bouillon, or marmite into 1.5 cups of water
Add the water mixture to the soy curls and allow them to rehydrate while you prep and cook the veggies
Dice the onion and peppers and saute over med heat until softened
Drain the soy curls and squeeze out the excess liquid
Chop soy curls into smaller pieces then add to the onions & peppers
Saute 4-5 min over med-high heat until they start to brown a little
Soy curls are dried and crispy, so they will need to be rehydrated before you can use them. Simply place them in a bowl and add about 1.5 cups of hot water and let them soak.
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.
Soy curls are made of non-GMO soybeans. The process of making them starts with soaking the soybeans in water. They're then cooked and stirred to break the beans down into mush. Then the mush is extruded (i.e., pushed through a small opening) into stringy shapes, which are dried at a low temperature.
These protein-packed strips are different than soy products like tofu and tempeh because they are considered minimally processed. According to Butler Foods, soy curls are made by boiling whole non-GMO soybeans in water. They contain no other additives or preservatives.
Soy curls are usually sold in a dehydrated, uncooked state. Unopened, they have a shelf life of up to 1 year. Be sure to check the 'best by' date on the packet to ensure you're getting the freshest product. Once opened, you should ideally use soy curls within 10 days.
Once rehydrated though, they're best enjoyed as soon as possible. Cooked or par-cooked soy curls can be stored in an airtight container in the fridge for up to 4 days. If you don't think you'll eat them that quickly, stash leftovers in the freezer for 4 to 6 months.
I just found a box of Butler Soy Curls in my basem*nt with an expiration date of July 2022. Are they still good?? All you need to do is open a bag and smell them if it's rancid smelling you will know right away.
In addition to protein and healthy fats, soy curls are high in fiber, containing 6 grams of fiber per serving, which can help aid in digestion and prevent constipation. They are also a good source of iron, calcium, and other essential minerals that are important for maintaining a healthy body.
Soy Curls: soy curls are of course a soy product that are just dehydrated soy chunks. You can get them from Butler's Foods. They are a great product to always keep on hand because they last a while, they are a great source of plant-based protein, and are very versatile!
Like beans, soy products are derived from a legume. Some people have a hard time digesting the sugars in legumes which results in gas when eaten in large amounts.
Soy Curl Substitute: while soy curls can be easy to find in some parts of the world, they can be very difficult to find, or very costly in other places. Soy Chunks, Soya Chunks, TVP Chunks are all basically the same thing, just in different shapes, so try looking out for these instead.
You can either cook the soy curls at this point or leave them to marinate in the fridge for easy meal prep. To store: If not cooking immediately, cover the bowl with a lid or transfer to a tightly sealed container. This will keep in the fridge for up to 3 days.
Cornstarch: This ingredient is key for helping to firm up and brown your soy curls as they are sauteing in the pan. Broth: Your soy curls will take on the flavor of what you rehydrate it with. I often will use either vegetable broth or a vegan chicken or vegan beef broth to infuse more flavor into the soy curls.
They are made from select, non-GMO, whole soybeans (soy), and grown without chemical pesticides. Soy Curls are minimally processed, and they are compliant in the Whole Food Plant Based Diet.
To pre-soak soybeans (not in the Instant Pot), immerse the beans in 4 times their volume of water for 4-6 hours. Use four cups of water in the Instant Pot for every 2-3 cups of soaked soybeans.
To make soaked soya chunks, combine the soya chunks, salt and 1 cup of warm water together in a bowl. Keep aside for 10 to 12 minutes. Squeeze the soya chunks thoroughly, retain them and discard the drained water. Chop them roughly and use as required.
In an average season, the water-use rate will reach a peak of about 0.32 inches per day during the late flowering (R2) and early pod development (R3) stages, but during the mid to late reproductive stages it may average 0.25 inches per day.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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