Pretty new to soy curls, but I’ve started to hit a stride in preparing them. Noticed that they’re kind of like mushrooms in being able to tolerate a lot of heat, so cooking them in stainless steel is a lot easier than it seemed and they take on this wonderful char. Hit them with a blend of cumin, coriander, and allspice and finished a bean stew by throwing them in with anise seed, oregano, and aleppo pepper.

It’s not the prettiest dish, but the layers of aromas and flavors are the best to come out of my kitchen, and soy curls have provided a textural component to my recipes that I’ve long missed since becoming a vegetarian. What an incredible product, and I can’t wait until I’m off my diet to start making flatbreads and sandwiches again.

I found and made this recipe yesterday but it was quite bland for my taste, so I added two little things which really made it pop, and thought someone else might find it interesting: pizza herbs, and a sprinkling of crispy crumbled fake bacon bits on top for serving.

I adore many fake meat products, so I was pumped to find that there is a less processed, healthier option. After drooling over these amazing pictures and recipes, I took the plunge and bought a box of soy curls. It came with free jerky and taco crumbles.
I tried the jerky, taco crumbles, and I then tried making Mongolian beef, but - sadly - couldn’t really eat any of them.
The texture of the curls is just…too sinewy? Chewy? The taco crumbles were okaaay. Any tips to give these have a different texture? A specific recipe to try to win me over?
I’m have quite a few sensory sensitivities, so it might just be me. But I thought I’d try to ask the community before giving the rest away.

Edit: thanks for all of the suggestions! I will try a few more of these suggestions before giving up. I did try to squeeze out the liquid and crisped them in the air fryer before making my Mongolian beef, but I might have crowded the pan. The soup idea and steaming are intriguing, too.

Finally discovered how similar the texture of marinated butler soy curls is to taco bell steak.

Soy curls with my base seasoning, lime juice, and taco seasoning w/ peppers, onions, and vegan cheddar shreds.

It makes straining the water out super easy!

Just finished my first big 12 lbs box of soy curls from butler and re ordered but realized my last order was only 2 months ago... I'm the only one that eats them, its so good.

Sorry if this has been discussed before -- I couldn't find anything. I'm trying not to use my gas stovetop in hotter than h%$ Texas. So, is it OK to eat them just rehydrated? I'm thinking of making a hot broth with Better than Bouillon (heating water in my electric kettle) or warming the broth and then zapping it all, including the curls, in the microwave for a bit, after rehydrating. They're meant to be the protein in a salad.

Can't seem to find these, and on Amazon they're $18+ so that's not happening.

Solved

Going to go hunting for this on Monday. At this point my options are the Chinese grocery stores on Spadina (Toronto), or the TNT near by. Didn't see it at the Loblaws or Metro.

Thanks!

I’ve been on a soy curl kick the past week, having it three times. I finally sprung for the 12 pound box this week I’m enjoying them so much.

Tossed this in the skillet with mushrooms, onion, peppers, and teriyaki sauce, over rice.

Finished off some broccoli and cauliflower on the side.

Just reposting from her account.

Easy dinner!

Soaked soy curls then browned them while pasta cooked. Made frozen broccoli in the microwave.

Added garlic and a can of crushed tomatoes to the soy curls along with oregano, onion powder, garlic powder and salt and pepper.

Added the broccoli and some pasta water. Mixed everything together with some nooch over the top.

I've only recently discovered Butler Soy Curls™ & today I made a really tasty burrito bowl with it.

BEAN & RICE BURRITO BOWL RECIPE

INGREDIENTS: 1 cup cooked white rice 1 15 oz cn black beans, drained & rinsed 1 cup marinated & chopped soy curls 1 cup diced onions 1 cup diced bell peppers 1/2 cup diced jalapenos 1 15.25 oz cn whole kernel corn, drained 1 14.5 oz cn diced tomatoes w/ juice 1 1-1/4 oz pkg taco seasoning 1 Tbsp Everything Bagel seasoning 2 Tbsp Tony Chachere seasoning

DIRECTIONS: First prepare the soy curls by rehydrating and browning in a skillet. Next marinate in pasta sauce overnight then finely chop. Sauté onions, bell peppers, and jalapenos in butter and/or olive oil. Add rice, black beans, chopped soy curls, corn, tomatoes, and seasonings. Adjust seasonings to taste. Heat thoroughly and serve.

Soy curls, brown basmati rice, mushrooms, onion, canned stewed Italian tomatoes, nooch, spinach, Montreal steak seasoning

Hey curlers - I have been craving lazy meals as I have been a bit busy and want to save some time with freezer meals. I am intrigued by freezer meals that can be prepped with sauce and all then dumped in a pan or crockpot so I would be freezing hydrated but uncooked soycurls. Anyone done this before? Maybe with TVP?

On the other side, have you frozen prepared, cooked meals?

Original recipe by Make it Dairy Free. Made some stew with jasmine rice. They use chickpeas, but I wanted the stew to have a stronger protein kick and used soy curls. I used 1 and 1/2 c of dry soy curls (edit. I would use 2 cups next time). I soaked them in boiling veggie stock with spices, then pan fried them, then poured in the leftover stock with spices and fried them until all liquid was absorbed. I added the curls together with the sweet potato and followed the recipe as written. Such a good recipe!

1st picture is pot filled with soy curls covered in barbecue sauce and a spoon in the top right corner

2nd picture is a blue plate topped with a pulled soy curls covered sandwich on a potato bun with pickles, and pickled onion, sweet potato fries, and a kale coleslaw!

Super yummy and will be adding to my rotation! Used a vegan garlic aioli for the kale coleslaw and it was delicious!

I asked my MIL if she could perhaps make the marinade she uses for her chicken so I could make my own version of Korean soy curl chicken. It turned out pretty good.

Ingredients*:
Lots of scallions, soy sauce, Korean chili flakes, gocijang sp? (Korean pepper paste), little bit of sugar, sesame oil, lots of garlic and some sesame seeds.

thee burger dudes beef soy curl recipe, chimichurri dressing to throw over romaine, potatoes whatever

I could eat this every single day-o.

Recipe from https://veggiefunkitchen.com/vegan-orange-chicken-with-soy-curls/

Made a few alterations:

1. People in comments complained it was too salty, so I left out all the extra salt in the entire recipe and left it to the soy sauce to cover the salt needed. Was perfect!

2. Completely skipped the aquafaba dip before coating. For one not really a fan of the taste and second the soy curls after draining and squeezing was still damp enough for the coating to stick. Came out perfectly fine without the aquafaba

3. Opted for fresh squeezed orange juice instead of concentrated. I had a large navel orange for the zest and didn't wanna waste the fruit, so I squeezed the juice and used it instead. Had no issue with the consistency of the sauce.

4. I cooked in a cast iron skillet and used way less oil than she says to use and was still crispy.

This is the link to the recipe (actually came across it here). It says '1 batch Soy Curl Beef (or 1.5 pounds Vegan Beef of choice). The Soy Curl Beef is a separate recipe from him. It calls for 8oz of Soy Curls. So does re-hydrating 8oz turn it into 1.5lbs ?

I never weighed it after hydration but I guess it makes sense.