BUTLER SOY CURLS RECIPES

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VEGAN CHICKEN SALAD - SARAH'S VEGAN KITCHEN



Vegan Chicken Salad - Sarah's Vegan Kitchen image

Soy curls make the best substitute for chicken in this delicious, high-protein salad. The perfect addition to sandwiches or topping for salads.

Provided by Sarah Sullivan

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

1 1/2 cups (60g) dry soy curls
2 cups chicken-style vegan broth (see notes for recommendations)
2 stalks celery, finely diced (about 1/2 cup)
1/3 – 1/2 cup mayo, depending on preference
1 tablespoon Dijon mustard
1/4 small white onion, minced (about 3 tablespoons)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dill relish (optional; see notes)
salt and pepper, to taste

Steps:

  • Bring chicken-style vegetable broth to a boil. (In a pinch, you can also use plain water; it’ll be less savory but still delicious! You’ll just need to add extra salt to the mixture.) Add soy curls, making sure they’re fully immersed. Allow to sit for about 10 minutes while you prepare your other ingredients.
  • Drain soy curls and allow to sit until cool enough to handle. Using a clean tea towel, cheesecloth, or a nut milk bag (my preferred method), wring out as much excess liquid from the soy curls as possible. Roughly chop soy curls and transfer to a bowl.
  • Add all remaining ingredients and stir to combine. The salt content varies from brand to brand of vegetable broth and mayo, so give the salad a taste and adjust seasoning to preference.

VEGAN CHICKEN SALAD - SARAH'S VEGAN KITCHEN



Vegan Chicken Salad - Sarah's Vegan Kitchen image

Soy curls make the best substitute for chicken in this delicious, high-protein salad. The perfect addition to sandwiches or topping for salads.

Provided by Sarah Sullivan

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

1 1/2 cups (60g) dry soy curls
2 cups chicken-style vegan broth (see notes for recommendations)
2 stalks celery, finely diced (about 1/2 cup)
1/3 – 1/2 cup mayo, depending on preference
1 tablespoon Dijon mustard
1/4 small white onion, minced (about 3 tablespoons)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dill relish (optional; see notes)
salt and pepper, to taste

Steps:

  • Bring chicken-style vegetable broth to a boil. (In a pinch, you can also use plain water; it’ll be less savory but still delicious! You’ll just need to add extra salt to the mixture.) Add soy curls, making sure they’re fully immersed. Allow to sit for about 10 minutes while you prepare your other ingredients.
  • Drain soy curls and allow to sit until cool enough to handle. Using a clean tea towel, cheesecloth, or a nut milk bag (my preferred method), wring out as much excess liquid from the soy curls as possible. Roughly chop soy curls and transfer to a bowl.
  • Add all remaining ingredients and stir to combine. The salt content varies from brand to brand of vegetable broth and mayo, so give the salad a taste and adjust seasoning to preference.

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