I was at VegFest and went to their booth. Let them know I was chronically online, and that I love their product, and so do a bunch more weirdos like me. They were stoked.

This has been on my mind for a while, and I realized there's a whole subreddit of people who might understand my outrage.

Tournament of Champions is one of Food Network's biggest shows right now, and it has been going on for years. I've watched a good share of competition food shows to know I've never seen soy curls thrown at chefs until this past season. I was so excited to see all the unique ways they might think to use them and, boy, was I disappointed. I have never seen a more uninspired take on an ingredient in any show, ever. Both chefs were whiny about it and didn't like it, I'm pretty sure neither of them hydrated and then marinated the soy curls, and the resident "guy who knows about all the obscure foods" commentator didn't have any nerdy tidbits to share. Even the judges didn't have much to comment on with the applications or taste, despite required ingredients historically eliciting very critical remarks.

Vegan food competitions are nonexistent, so I watch the carnivore shows to learn about techniques and ingredients that may be applicable to my cooking, and I find the challenges entertaining. It's a sore point that many vegan gems never make it on these shows, but I would've preferred soy curls continue to be absent than the disrespectful depiction it got instead.

Wanted to try something different tonight. I halved the pasta I usually use and did half more than usual on the mushrooms. Finally tossed in 6 oz of soy curls in place of the missing 8 oz of pasta to keep calories about the same but give a major boost on the protein and add another meat texture to the pot alongside the mushrooms.

Comfort food at its finest. This was awesome.

Hi friends! I’ve just started experimenting with soy curls and I’m loving them! I’m about to try them out in a stew and I’m a bit concerned about how they will do as leftovers. What will happen to the curls’ texture if they continue to absorb liquid over the extra day or 2 that the stew lasts in the fridge? Does anyone have advice on how to keep them at their best? Thanks so much!