How to Make Soy Curls MEATY

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Hey everyone, long time no see! Here’s a little video showing you how I like to turn Soy Curls into a delicious Vegan Beef or Vegan Chicken! You can make them in bulk for the freezer too!

Recipes Here:
Chicken – https://theeburgerdude.com/soy-curl-chicken/
Beef – https://theeburgerdude.com/soy-curl-beef/

Al Pastor – https://theeburgerdude.com/vegan-tacos-al-pastor/
Beef Stew – https://theeburgerdude.com/vegan-beef-stew/
Beef Stroganoff – https://theeburgerdude.com/vegan-beef-stroganoff/
Buffalo Cheesesteak – https://theeburgerdude.com/vegan-buffalo-cheesesteak/
California Burrito – https://theeburgerdude.com/vegan-california-burrito/
Carne Asada – https://theeburgerdude.com/vegan-carne-asada-soy-curls/
Chipotle Quesadilla – https://theeburgerdude.com/vegan-chipotle-quesadilla/
French Dip – https://theeburgerdude.com/vegan-french-dip/
Italian Beef – https://theeburgerdude.com/vegan-italian-beef/
Shawarma – https://theeburgerdude.com/vegan-shawarma/
Torta – https://theeburgerdude.com/vegan-torta/

0:00 Intro
0:15 What Are Soy Curls?
0:50 How to Prep Soy Curls
1:55 Beefy Soy Curls
3:36 Chicken Soy Curls
5:00 No Fat Recipe
5:40 Freezer Friendly Soy Curls

today I want to show you how I make soy curls we’re going to be making a beefy version as well as a chicken style and I’ve used soy curls a bunch of times on this channel but I’ve never made a video for an all-purpose beef or chicken style soy curl that can be used in just about any dish so here we are now soy curls are basically just dehydrated soy they are shelf stable and do even better in the freezer or fridge they have a great shreddy texture and Meaty chew and they will take on any flavor you throw at them and this isn’t a sponsored post I’m just a big soy curl fan I get my direct from Butler foods and you can sometimes find them in stores like besties down here in LA but online is probably going to be your best bet they are way too expensive on Amazon if you ask me so avoid that if possible and if you don’t have access to Soy curls you can use something like these which are pretty easy to find where I am I know in other parts of the world there are similar products like TVP or soya chunks so you can totally use those instead as well now first for any soy curl recipe you’re going to want to start by rehydrating them and I just use room temperature water I haven’t personally found that cold or hot water make much of a difference in flavor or Texture oh and by the way I am making a big batch of these since they are freezer friendly but more on that later and you can rehydrate them in some broth but for me the resulting flavor is very mild and this is fine for the chicken soy curls as we’ll get to later but for the beefy ones we need to reduce them down later to infuse a deeper flavor so using broth is redundant and unnecessary speaking of which after about 10 to 15 minutes they should be rehydrated this next step is crucial we need to squeeze out as much of the liquid as possible otherwise we will have a very sogg soy curl experience and that is no good at all I’ve heard some people tell me that they didn’t do this and that’s why they probably hated soy curls so squeeze out any frustrations you might have put on some heavy metal music if that helps another step I like to do to dry them out even more is to toast them in a dry pan I would say you can do this for like 5 to 10 minutes just stir them every now and then you can totally eat one just to test out the texture if you see some slight Browning on them that’s a good sign that you’re done now let’s make the beefy marinade that we’re going to flavor our soy curls with I’m going to start off with 2 cups of vegan beef broth I really like the better than bullion brand for this but use any vegan beef broth you like if you can’t find this you can also just use some Veggie broth next we’re going to add in 1 tbspoon of vegan werer sauce I have a homemade recipe but there are a lot of store-bought vegan versions out there too if you can’t find any you can also use steak sauce which is typically vegan just check the ingredient label if you’re unsure then we’ll do 2 teaspoons of miso paste I don’t think it matters what kind but use some light miso like me if you’re worried about it then we’re going to do 2 tbsp of Gravy Master this is going to add a little flavor but it’s mostly for color you can also use Kitchen Bouquet or any Browning Sauce but it’s totally optional so for the beef marinade that is basically it all we need to do now is add this to our soy curls in a pan and reduce it down this can take anywhere from 10 to 20 minutes or even longer just stir it around every now and again and once it looks like the liquid is all reduced you are done and you might be wondering won’t this make them soggy well in short no it will make them juicy but they’re going to still have a nice chew especially the longer you cook them you can store these in the fridge or freezer and use them later as you see fit oh and it’s also worth noting that you can chop these up even finer for a different texture and use them in something like a meat sauce for pasta too lots of possibilities and while they’re good as is they are also neutral enough that you can season them with just about anything you like I’ve made vegan carneada Shawarma beef stew literally anything you want and all these recipes will be on my blog I’ll link them in the description also this is totally optional but I’ve recently added an adree option on my blog I’ve also set up a private Discord so we can all talk about things vegan food and whatnot so if you’re so inclined please join the burger buddy community and thank you for your support now for the soy curled chicken like I said we’re going to rehydrate it in some vegan chicken broth to infuse some flavor and I also like the better than bullan for this but there are a lot of others out there that will work too other than that it’s the same as the beef squeeze it out toast it in a pan and rehydrating in the broth will add a little flavor but in order to make these super delicious we’re going to whip up a marinade as well we’ll start off with a thir cup of vegan Mayo as well as a thir cup of neutral or mild flavored oil for low oil option you can use vegan yogurt and I also have a no oil recipe that I’m going to show you later as well next we’ll do a tablespoon of miso paste 1 tsp of NCH AKA nutritional yeast 1 teaspoon of garlic powder as well as 1 teaspoon of onion powder a/ teaspoon each of dried thyme and dried parsley about 2 tbsp of lemon juice and then we’re going to whisk that up and I usually need to add 1 to 2 tablespoons of water to loosen it up a bit then just taste and adjust for seasoning and our marinade is done like I said said this is a big batch but we’re going to pour that over our soy curls and then with Clean Hands toss to coat and you can store these as is and just cook some when you need it but we just need to grill these in a pan over medium to medium high heat until we get some nice Browning on them and this shouldn’t take too long either so it’s great for a quick meal now you might be asking two questions one why don’t we marinate the soy Cur beef like this well I actually do marinade them like this for something like my chipotle steak quesadilla which is one of my favorite recipes but for the sake even when I don’t marinate it I do like to cook it in some oil to get it to Brown a bit too the other question you might be asking is why can’t we cook the soy cill chicken the same way we did the beef for a no oil option well I was wondering that myself so I tested it out I rehydrated them in water and then squeezed them out made a reducing sauce with 2 cups of the vegan chicken broth 1 tbsp of nutritional yeast 1 teaspoon of garlic and onion powder 1/ teaspoon of dried thyme and parsley and 2 tbsp of lemon juice basically the same as the marinade minus the Mayo oil and miso paste then I simply reduced them down in the broth like I did the soy curl beef and this was good and it’s a great option if you’re trying to avoid a lot of oil but to be honest it’s just simply not as good as the marinated soy curled chicken in my opinion but that said it’s still super delicious and a great low oil option if that’s your thing now like I said you can totally make a big batch and Freez these for later too I would suggest flash freezing if possible for like 30 minutes but either way you’re going to want to add them to a freezer safe container and they’re going to be good for up to 3 months just thaw overnight in the fridge or you can even microwave them to thaw as well then you can just whip up a single portion as you need and make whatever you want like I said I have all the recipes up on my blog so please take a gander if you’re so inclined and I’ll see you all next time