soy curls

A hearty plant-based twist on a classic Japanese &quot;hashed beef&quot; stew. Japanese comfort food made gluten-free, vegan, and with NO boxed roux!

Vegan Hayashi Rice | ビーガンハヤシライス

olive oil

onion (chopped)

carrots (chopped)

celery (chopped)

vegetable broth

tomato puree*

red wine

tbsp Worcestershire sauce

tbsp coconut sugar

soy sauce

bay leaves

tbsp all purpose flour or gluten-free all purpose flour

oz soy curls

onion (sliced)

garlic

lb mushrooms (any variety) (sliced)

salt and pepper (to taste)

MAKE DEMI-GLACE SAUCE: Heat 1 tbsp of oil in a pan and add chopped onion, carrots, and celery and sauté 5-10 minutes until browned. Add 1 ½ cups vegetable broth, tomato puree, red wine, Worcestershire sauce, coconut sugar, soy sauce, and bay leaf and stir to combine. Simmer for 30-60 minutes**.

REHYDRATE SOY CURLS: Meanwhile, heat 2 cups of vegetable broth in a pot on the stove. Once it starts boiling, turn off the heat and add soy curls to the pot. Let the soy curls rehydrate in the vegetable broth for 10 minutes, then drain. Gently press on the soy curls to remove excess liquid.

MAKE ROUX: Heat 2 tbsp oil in a pot over medium low heat. Once hot, add the flour and stir constantly until the roux turns brown, about 15-20 minutes. Take the roux off the heat and transfer to a bowl.

STRAIN DEMI-GLACE: When the demi-glace mixture is done simmering, strain the vegetables and reserve the sauce. Save the vegetables for another recipe.

MAKE HAYASHI RICE: Heat remaining 1 tbsp oil in a large pot and add onion slices and a pinch of salt. Cook until browned and caramelized, stirring frequently. Add a splash of vegetable broth every minute or so to deglaze the pan.

Add garlic and mushrooms and cook a few minutes until the mushrooms soften.

Add the demi-glace sauce, roux, 1 cup vegetable broth, and soy curls. Cover and simmer 15 minutes.

Taste and add salt/pepper as desired. Serve with steamed rice.

A veganized version of a Filipino dish that is packed with bold flavors and is spot on to the classic recipe. This vegan Filipino chicken adobo is easy to make and will be ready in about 30 minutes. With a marinade of vinegar, black peppercorns, bay leaves, and tamari, it has the perfect balance of sweet and sour, with a kick!

Vegan Filipino Chicken Adobo (Gluten-Free)

cups soy curls*

Vegan chicken broth

liquid refined coconut oil* (or cooking oil of choice)

black peppercorns

garlic, finely minced

small (2 cups) potatoes, peeled and cut into medium-sized pieces

medium (1 cup) carrot, peeled and cut into medium-sized pieces

reduced sodium tamari (or soy sauce if not gluten-free)

apple cider vinegar*

1-inch fresh ginger, sliced (optional)

brown sugar

Vegan Filipino Chicken Adobo (Gluten-free)

Prepare the soy curls. Add the broth to a small pot and bring to a boil. Remove the pot from heat. Add the soy curls into the pot and use a spoon to mix and make sure that every piece is covered. Allow the soy curls to rehydrate for 10 minutes.

In the meantime, set a medium sauté pan over medium heat and add in the oil. Once heated, add in the bay leaves and black peppercorns, and cook for 1 minute.

Next add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more, then add in the potatoes and carrots and mix until well combined. Adjust the heat to medium-low and cover the pot. Allow the vegetables to cook through for about 5 minutes.

After 5 minutes, mix the soy curls (with the broth) into the pan along with the soy sauce, vinegar and ginger. Push the mixture to the side with a cooking utensil and mix 4 tablespoons of brown sugar into the liquid portion until mostly dissolved, then mix through.

Bring the mixture to boil over medium heat, cover the pot again and allow it to simmer over medium heat. Simmer for 25-30 minutes, or until the potatoes are cooked through. Adjust seasoning to taste. We added in 1 more tablespoon of brown sugar.

Remove from heat and cool before serving. If you would like, you can remove the bay leaves and peppercorns as best you can, but my family leaves them in and we just eat around them.

Serve with brown or white rice and enjoy!

I just made this recipe with a seitan leftover and I have to say I am impressed by how good it is! 
We are not huge fans of garlic so we put garlic powder instead of fresh one and  we didn't have apple cider vinegar so we used regular lemon. It was full of flavor and deliciousness, thank you!!

This recipe was incredible!! So homey and delicious. I added peas since I had some I was trying to get rid of them. Can't wait to make this for my vegan mom!

BOMB. I'm half Filipino and grew up on adobo (although I've never actually cooked it). It's comfort food that I haven't had since going vegan 5+ years ago. I couldn't bring myself to use an entire cup of soy sauce, so I did a half cup combo of regular and low sodium, and a half cup of water. I regretted the decision last night as the curls didn't seem flavorful enough. But today, after sitting in the juice all night it's perfect and taste just like I remember! I love the potato addition, and threw in some mushrooms too. Great recipe, thanks!

I couldn’t love this recipe more!!!! So delicious and super easy and fast! My only complaint is I ate too much too fast!!!! Lol! This is going to become a regular dish in our house! Once again Sweet Simple Vegan delivers a hit!!!! Thanks so much!

Very good!!  Thank you for sharing your recipe!

This recipe has become a staple in our home. Thank you!! Quick question, does this freeze well?

Great recipe, thanks for sharing. However, please keep in mind that brown sugar is not vegan. I used raw sugar instead.

Nice twist! Never tried an adobo recipe with carrots. Looks so colorful and yummy!

https://www.youtube.com/watch?v=fY3hlVjpV0k

I am excited to be partnering with my mom today to bring you a veganized version of a recipe from my childhood!
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Vegan Filipino Chicken Adobo w/ Jasmine's Mom :)

This tastes great on a pizza when you&#x27;re craving that pepperoni flavor without all the grease.

Vegan Soy Curl Pepperoni

TB fennel seeds

tsp smoked paprika

tsp crushed red pepper

TB garlic powder

tsp salt

TB neutral oil

Preheat your oven to 350 degrees. Get a...

Preheat your oven to 350 degrees.  Get a small cookie sheet and spray with cooking spray, set aside.

Get a medium bowl and soak your soy...

Get a medium bowl and soak your soy curls in warm water for 10 minutes.  Strain them and then squeeze all the water out of them. Set aside.

Take a small coffee grinder and put all...

Take a small coffee grinder and put all your spices into it and grind until mostly smooth.

In a medium bowl mix your soy curls...

In a medium bowl mix your soy curls with 2 TB oil, mix, then add your seasoning and mix. Add another 1 TB oil stir.  Spread this mixture on the cookie sheet and let cook for 8 minutes in a preheated oven.  Then stir the last TB of oil.  It can now sit in the fridge until ready to use or put it on your pizza before baking like you would pepperoni.

10 ingredients, 20 minutes to make. The tender juicy soy curls are smothered in a creamy garlic sauce bursting with fresh lemon. The most delicious easy meal! Serve over pasta, on rice, with mashed potatoes, alongside a baked potato or in anyway you enjoy!

Vegan Lemon Garlic Soy Curls

lemons, (zested and juiced (about 6 tablespoons juice))

garlic, (minced

agave or maple syrup

salt

black pepper

dry soy curls (4 oz)

all-purpose flour ((gluten-free if preferred))

light oil ((such as vegetable

plant-based milk ((see notes))

parsley

Warm the vegetable broth in the microwave or if using a vegetable broth powder (like I did) use warm water to prepare it. Combine all of the marinade ingredients together to a medium bowl. Add the soy curls and let soak for 10 minutes, stirring half way through to make sure all the soy curls get softened in the marinade.

Add the flour into another medium bowl and set aside. Remove the soy curls from marinade and squeeze them to release any extra liquid. Save the leftover marinade for later. It&#039;s ok if there are still little soy curl bits leftover in the marinade. Place the squeezed soy curls in the flour and toss to coat.

Heat the oil in a large skillet or frying pan. When hot, shake off the excess flour on the soy curls and add them to the pan. Fry, turning as needed until the soy curls are golden brown, about 5 minutes. Pour over all of the remaining marinade and stir in the plant-based milk. bring to a simmer and cook for 3 - 5 minutes until the sauce has thickened. Serve hot with sides of choice, over pasta, on rice, with mashed potatoes, or in anyway you enjoy!

Soy curls are a vegan meat substitute that's gaining steam -- and it's seriously delicious. Get convinced with this tasty soy curls recipe!

Best Soy Curls Recipe!

tablespoons Homemade BBQ Sauce,

soy curls (available here)

Make the Homemade BBQ Sauce (or try our Vegan BBQ Sauce, Mustard BBQ Sauce or Sugar Free BBQ Sauce.) Don&#8217;t even think about using another purchased BBQ sauce: this one is absolutely worth the 10 minutes it takes to simmer while you wait for the soy curls.

Place the soy curls in a bowl and cover with several inches of water. Soak for 9 minutes. Then drain and squeeze out as much liquid as possible.

Add 1 tablespoon olive oil to a skillet and heat to medium high. Cook the soy curls for 3 to 4 minutes until lightly browned, stirring often. Add 2 tablespoons of BBQ sauce and continue cooking 1 minute until starting to blacken.

Remove the soy curls to bowl and stir them together with 1/4 cup BBQ sauce. Serve warm, with extra BBQ sauce for dipping.

A classic vegan jerky recipe that’s affordable, delicious, and packed with protein. The perfect snack for anything from road tripping to movie night.

Eric's Original Vegan Jerky

dry soy curls

liquid smoke

white vinegar

paprika

onion powder

garlic powder

mustard

cayenne pepper (optional)

black pepper, to preference

Preheat oven to 250°F. Line a large baking tray with parchment or a silicone baking mat.

Cover soy curls with water just off a boil. Allow to soak for 10 minutes to rehydrate.

Drain soy curls and allow to cool. (You can rinse them under cold water to speed up this process.) Using a clean tea towel, a nut milk bag, or a few layers of cheesecloth, wring out as much excess liquid as possible from the curls. It helps to work in small batches.

In a large bowl, combine soy curls with all remaining ingredients, making sure to combine well so everything is evenly saturated. Feel free to taste a piece and adjust seasonings to preference, if desired. Keep in mind that the flavors will concentrate as we dehydrate the jerky, so the finished product will taste saltier.

As evenly as possible, spread soy curls on prepared baking tray.

Bake for roughly 1 hour. Every 20 minutes, give the soy curls a thorough stir and spread them out evenly again before returning to oven.

You may need to cook the jerky slightly longer to fully dehydrate it. You will know it&#8217;s ready when there is no excess sauce on the parchment or baking mat when you stir it. If there is still some excess moisture after 1 hour, give the jerky another stir and continue baking it in five-minute increments until done. We typically end up cooking ours for an hour and twenty minutes.

Allow to cool completely, then transfer to an airtight container. The jerky will be tasty out of the oven, but the texture is best after it&#8217;s been stored for at least a day. In a sealed container, it develops an even better chew, and any pieces that initially seem dry will reabsorb some moisture.

The flavor of this is amazing! I’ve made it a couple times and found that I needed to do 1.5 times the marinade ingredients for it to be flavorful enough - could be personal preference! I think 1 hr 20 min was the perfect amount of bake time. This is addicting and delicious! Thanks Eric &amp; Sarah :)

I made this recipe with an entire bag of soy curls, and did heaping spoons of all the dry ingredients. I also subbed 1tbps of oil for prepared mustard since I don't have mustard powder. I ended up cooking for 90 min and the next day they turned out great! I'll probably add even more spices next time, but overall this is a really good replacement for real jerky or the Louisville jerky. I will definitely make this in bulk for our next camping or road trip, to bring back some pre-vegan feels.

Just tried this and it is awesome!!! I didn't have liquid smoke but I think it's worth buying to take this over the top next time. I love the Louisville jerky too, but this is a lot more cost-effective.

Vegan street tacos de carnitas featuring meaty soy curls cooked and flavored with orange juice and Mexican seasonings just like classic carnitas. Top with a fresh tomato salsa or give them an Argentinian flair with a drizzle of garlicky chimichurri sauce.

Soy Curl Vegan Street Tacos de Carnitas

onion

oregano

tsp chili powder (or

tsp cumin

tsp coriander

orange juice

lime juiced

vegetable stock (low sodium)

maple

lime

water

lb heirloom tomatoes

red onion scallions

lime (juiced)

cilantro

habanero peppers

salt & pepper

Place the soy curls in a large bowl and cover with the hot water. Allow to soak for 30 minutes. Drain well and use your hands to squeeze out the excess water. At this point you can shred the soy curls into thinner strips if you prefer.

Meanwhile preheat a large skillet over medium high heat and sautee the onion with a pinch of salt in a splash of veggie stock or water until translucent. Add more liquid if needed. Stir in the garlic and cook just until fragrant.

Add the soy curls to the pan together with all the spices, orange and lime juice plus the vegetable stock. Bring to a simmer, cover with a lid and cook for 30 to 45 minutes until the soy curls are tender to your liking. Adjust seasoning with sea salt.

To this point the recipe is Plantricious and WFPB compliant and can be served inside street style corn tortillas topped with fresh salsa. You can warm up the tortillas on direct flame taking care not to burn them or on a hot cast iron pan.

OPTIONAL: To make the carnitas more indulgent you can transfer them to a broiler proof roasting tray, spray with olive oil and drizzle with the maple syrup. Broil for a few minutes until caramelized at the edges taking care not to burn them.

Dice the tomatoes and onion into small cubes and transfer to a bowl. Chop the cilantro and chili pepper and add them on top of the tomatoes. Add the lime juice and toss to combine. Season to taste with salt and pepper. Add more lime if desired at this point and spoon over the tacos.

Make the Tomato Salsa:

Just 20 minutes to make, these soy curl tacos are juicy, tender, chewy, and bursting with flavour! The perfect vegan chicken taco! Gluten-free and oil-free options.

Soy Curl Tacos (Vegan Chicken Tacos)

oz (2 cups) soy curls

chili powder

smoked paprika

cumin

cayenne ((optional for spice))

light oil ((such as canola or vegetable))

tortillas

tomato (chopped)

avocado (cubed)

red onion (thinly sliced)

cilantro (chopped)

jalapeno (thinly sliced (optional for spice))

Add the dried soy curls to a medium bowl and cover with warm water. Let soak for about 10 minutes until the soy curls have softened. Once softened, drain the water and squeeze the soy curls to get out the excess water. This will allow them to brown up nicely. Set aside.

In the meantime, add the vegetable broth, chili powder, smoked paprika, cumin, garlic powder, salt, and cayenne to a small bowl or measuring cup and whisk together. Set aside.

Heat the oil in a large skillet or non-stick frying pan. Add the squeezed soy curls and fry for 5 - 10 minutes, stirring as needed, until the soy curls are lightly browned, and even slightly charred in some places. Pour in the spiced broth and stir to combine. If needed add a splash more vegetable broth or water as needed to keep the soy curls moist. Remove from heat.

Warm the tortillas according to the package directions. Top with a serving of the soy curls, some chopped tomato, avocado, red onion, cilantro, jalapeno, and a squeeze of lime juice. Serve hot.

The best recipe for sautéed cabbage with onions, caraway and soy curls. A healthy protein loaded recipe cooked with olive oil but can be easily made oil-free and whole foods plant based compliant. Naturally vegan, gluten free and insanely delicious.

Vegan Sautéed Cabbage and Onions

green cabbage (shredded)

tsp caraway seeds

tsp paprika ((sweet

yeast (optional)

red chili pepper (chopped)

dill (for garnish)

S & P

Soak the soy curls in hot water for 10 minutes. Drain an ring out any excess water.

Preheat a large skillet or wok over medium high flame and sautee the onion in a drizzle of olive oil or water until translucent. (Omit oil and use water or veggie stock for WFPB + Plantricious compliance).

Add the caraway seeds and chili pepper and continue cooking until the onion begins to caramelize. (Add a little splash of water if needed to create some steam and scrape up any brown bits from the bottom of the pan).

Stir in the cabbage with a pinch of sea salt and continue cooking until the cabbage has wilted.

Sprinkle the paprika, onion powder and nutritional yeast over the top and toss to coat.

Add the rehydrated soy curls to the pan and toss to coat with the cabbage and onions in all the spices. Continue cooking until both the cabbage and the soy curls start to get some color and caramelize. You can add more oil or water if needed again to loosen up the brown bits from the bottom.

Taste and season with sea salt and freshly cracked black pepper. Serve with the fresh dill on top with your choice of noodles, or potatoes.

To make the recipe compliant you must sautee in a splash of water or veggie stock and completely  on it the olive oil from the recipe.

WFPB + PLANTRICIOUS

https://content.jwplatform.com/videos/fKqq4lGv.mp4

Vegan Cabbage and Onions

My Universal Cold Salad Dressing turns a Japanese takeout favorite into a protein-packed vegan cold salad.

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Top Tags

Vegan Hayashi Rice | ビーガンハヤシライス

Vegan Filipino Chicken Adobo (Glute...

Vegan Soy Curl Pepperoni

Vegan Lemon Garlic Soy Curls

Best Soy Curls Recipe!

Eric's Original Vegan Jerky

Soy Curl Vegan Street Tacos de Carn...

Soy Curl Tacos (Vegan Chicken Tacos...

Vegan Sautéed Cabbage and Onions

Vegan Teriyaki "Chicken" Bowl Salad

Creamy Mushroom Sauce (Geschnetzelt...

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The Best Vegan BBQ Sandwich with So...

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The Best Vegan Chicken Salad Recipe

Vegan Filipino Tofu and Mushroom Ad...

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Vegan Mongolian Beef

Crispy Garlic Soy Curls

Ultimate Vegan Tacos

The most viewed soy curls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine