this post was submitted on 13 Apr 2024
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Vegan Home Cooks

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Finally sprung for the 12lb bag because we love these things. I usually make buffalo soy curls and throw them on a salad or mac and cheese, or make lemon "chicken" orzo with them, but I'm open to other suggestions from anyone else who likes them since I have enough for about the next decade.

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[–] kinther 8 points 8 months ago

Faux gyros with Trader Joe's vegan tzatziki, cucumber, red onion.

[–] CatsGoMOW 6 points 8 months ago (1 children)

We mostly use them in various Asian-style dishes. Basically think of any dish that would normally have chicken or beef in it.

[–] frickineh 4 points 8 months ago (1 children)

Oh yeah, true. I use them in stir fry a lot. Butler says fajitas - I haven't tried that but I bet they'd be good.

[–] CatsGoMOW 3 points 8 months ago

Our favorite is probably Mongolian “Beef” using them.

[–] dropout 5 points 8 months ago (1 children)

Don't keep them at room temp too long. In my experience, the flavor can really go off.

[–] frickineh 3 points 8 months ago (1 children)

We have a big freezer, so I stuck the whole bag in there.

[–] Nimrod@lemm.ee 5 points 8 months ago (1 children)

Fajitas is my go to.

I’ve also had a lot of luck with making them into Philly “cheesesteaks”.

I guess I just love peppers and onions.

[–] chris@l.roofo.cc 5 points 8 months ago (1 children)

Vegan Chorizo. And then make breakfast tacos with them.

[–] frickineh 2 points 8 months ago

Huh, I usually use the Morningstar chorizo, which is surprisingly good, because it's smaller pieces, but I'm not opposed to the idea.

[–] ResoluteCatnap@lemmy.ml 5 points 8 months ago

Make chik'n soy curls and add into jumbalaya.

Have used the soycurls in a white chili, and rasta pasta as some other favorites

[–] sailormoon 4 points 8 months ago (2 children)

Wha...what are these!? Where do you get them from? I need to try them!

[–] frickineh 6 points 8 months ago (1 children)

I usually buy the smaller bags at Natural Grocers. They're just dehydrated soy beans that you rehydrate and cook. If you do try them, a lot of recipes will say soak and then drain, but I'd also really recommend squeezing the excess liquid out, too. If you don't, they can end up spongy. I use them in place of chicken a lot.

[–] sailormoon 2 points 8 months ago

Thanks! ✨️

[–] emrikol@lemmy.sdf.org 5 points 8 months ago (1 children)

You can get them directly from the manufacturer at https://butlerfoods.com/ and likely get them much fresher than at a store. Good if you’re buying in bulk to freeze or vacuum seal.

[–] sailormoon 3 points 8 months ago

Thanks! ✨️

[–] SJSmith 4 points 8 months ago

I made tamales with mine. Recipe here

[–] hamid@vegantheoryclub.org 3 points 8 months ago

I like to hydrate them then but them in my blender to turn them into mince then use them in a lot more things that are for that like nomeatballs and similar. I prefer my gondi (persian soup meatball) with soy curls over tvp, but I've had more tvp lately.

[–] lettruthout 3 points 8 months ago

These sound good, apparently not to be confused with soy skins. (Will next post a question about these.)

Tofu Skin Is a Textural Delight of Rich Soybean-y Flavor

https://www.bonappetit.com/story/tofu-skin

[–] AngryPancake@sh.itjust.works 3 points 8 months ago

Lots of garlic and an onion fried with the curls, then add some veggies and pasta. It's my favourite dish with those

[–] MadBob@feddit.nl 3 points 8 months ago* (last edited 8 months ago)

Marinate them in soy sauce and sesame oil, or in ketjap manis, then shallow-fry them and plop them in a red wine sauce, and you have yourself a soy bourgignon.

Mix sunflower oil, garlic, coriander powder, and chillipepper finely in a blender, massage the soy curls in it, then roast them and have them on a sandwich with shredded cucumber and rocket.

Make a smashed cucumber salad with red bell peppers and soak these in the liquid you draw out with salt, then add those Lao Gan Ma chilli flakes in oil.

Buy a "mix for shoarma" spice mixture, add it to a paste or batter, and smother the curls in it. and have them on rice.

Fry mushrooms, chuck the soy curls in the fond, add a bit of MSG, and have it with noodles with peanut sauce.

[–] 5oap10116 -1 points 8 months ago