Once you get your hands on some soy curls, you learn the wonders of this vegan meat alternative. The texture is very similar to chicken but better because they are even easier to prepare and they are totally vegan. This recipe for Vegan Lemon Garlic Soy Curls uses just 10 ingredients and takes only 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!
If you are new to soy curls, don’t be intimidated, they have just one ingredient: non-GMO whole soybeans. They may look a little funny, but they are SO easy to prepare and have such a great tender chicken-like texture. You can find soy curls in most health food stores, bulk food stores, Asian supermarkets, on Amazon, or online vegan grocery retailers. If you're having trouble finding them, check out Butlers site to see a list of local retailers.
Then once you get your hands on these beautys you know what to do! Make this creamy lemony soy curl recipe. Toss this recipe with hot pasta noodles, spoon over mashed potatoes, serve alongside rice and some broccoli, enjoy with a baked potato and a salad, or pick at them straight from the pan. No matter how you serve up this soy curl recipe it will be DELICIOUS.
To make Vegan Lemon Garlic Soy Curls:
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'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 vegan lemon garlic soy curls hot from the pan with sides of choice, over pasta, on rice, with mashed potatoes, or in anyway you enjoy!
Bon appetegan!
Sam Turnbull
Vegan Lemon Garlic Soy Curls
Ingredients
For the marinade:
- 2 cups warm vegetable broth
- 2 lemons, zested and juiced (about 6 tablespoons juice)
- 6 cloves garlic, minced or pressed
- 2 teaspoons agave or maple syrup
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups dry soy curls (4 oz)
For frying the soy curls:
- ½ cup all-purpose flour (gluten-free if preferred)
- 2 tablespoons light oil (such as vegetable or canola)
- ½ cup plant-based milk (see notes)
- chopped parsley for garnish
Instructions
- 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'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!
Joanne says
Just got around to making this last week and decided to make it again to perfect my timing. I really loved it! We served it over penne pasta and it looked very elegant. I also added capers and served it with fresh asparagus. Lovely spring meal. For those who found thesauce too creamy, I use low-fat canned coconut milk, to keep it lower in fat. I am sure it tastes richer with fullfat, but you can sub lowfat and not compromise the taste. This is a recipe I would happily serve to guests!
Laura W Baldwin says
FYI - an easy hack after soaking soy curls...I put them in a lettuce spinner and spin out 90 percent of the water. Then I take a couple of paper towels and squeeze out the rest. SO easy!
Janet says
I am oil-free. Is it worth trying this subbing the frying for baking or air-frying?
Joanne says
We are also very low fat & vegan. I make this using my Zwilling Forte non stick pan, with just a light smear of olive oil using a paper towel to apply. I also use low fat coconut milk. I am sure the full fat tastes richer, but we have adhered to this way of eating for 25 years abd we have reaped the benefits in terms of heart health.
Jean TEMPEST says
I tried this a while ago and we are having it again this eveving - the tip about flouring and frying the soy curls first is amazing, as I have made other recipes with them without doing this step and the texture isn't as good. Love this recipe and would love to see some more- thanks Sam
Sam Turnbull says
More will be coming soon! I love soy curls too 🙂
Jen B says
Delicious! I put this over half a pound of pasta, and it was perfection. Creamy but not too rich with the lemon brightening it. Will definitely make again!
Margaret says
This is the best soy curls recipe I have found yet. Everyone loved it, and I will make it often. The only thing I added was some arrowroot powder to thicken the sauce a bit. Thank you so much!
Jordan says
This was so simple, easy and delicious. I added additional oil and sliced mushrooms when frying the soy curls. When making the sauce, I should have added a bit more liquid as the mushrooms were little sauce sponges. However, the end product was so tasty over a bed of brown/wild rice. Definitely a recipe I'll make again, especially if I am pressed for time - it comes together so quickly!
Sam Turnbull says
THat's wonderful Jordan! Thrilled you loved it so much 🙂
Phyllisha A. Hamrick says
This was just awful. Made it exactly according to recipe instructions. Tasted awful! Couldn't eat. Made me gag.
Amy says
Just made this and I love it! It reminds me a lot of pan-fried chicken I used to eat as a kid. I added in some frozen broccoli florets while the sauce was cooking and ate it with pearl couscous. 🙂
Carrie says
I wasn't really a fan of the creamy sauce (I've never had lemon garlic chicken - I guess that's the way it's supposed to be?), but they looked so good before adding in the leftover marinade and coconut milk I think I will just make them like that next time and skip the sauce!
Sam Turnbull says
That's the way it's supposed to be, hope you enjoy it more next time!
Julie says
This recipe was a definite keeper. This was my first time using soy curls, and the whole family loved it, even my four year old. Thanks for sharing!!
Sam Turnbull says
You're most welcome, Julie!
Laura says
I love this over mashed potatoes or rice. Delicious!
Sam Turnbull says
Yay!!
Kate Londagain says
This is a keeper! So good. I served on rice with a side of riced maple squash. Leftovers are just as filling and delicious!
Sam Turnbull says
Wonderful!!
Crystal says
Wow! This was one of the best things I've eaten in ages. It is so rich and decadent - feels like fancy date night food!! Had it with leftover mashed potatoes from Thanksgiving and it was like a hug in a bowl. Thanks for yet another hit, Sam!
Sam Turnbull says
Wonderful! Thrilled you enjoyed it so much, Crystal 🙂
Liz says
Hi!
Thanks for the excellent recipes, I can't wait to make your gluten "chicken" breast recipe. I love the videos too. I was wondering, what kind of food processor you use? I saw how easy and quick it was to put all the ingredients in and voila!!
Sam Turnbull says
Thanks so much Liz! You can see all of my kitchen tool recommendations (including my food processor) in this post. Enjoy!
Lyn says
SAM!! This is soooo good. I have been meaning to make this since it first showed up in my email. Unfortunately I just got around to it today. Simple and so easy to make. That lemon and garlic flavor.
Sam Turnbull says
Yay!! So happy you made it and love it, Lyn 🙂
Carey Sanders says
I hardly ever follow recipes but am so glad I did with this one. Absolutely delicious. Reminds me so much of chicken Francese that I loved as a kid. I doubled it and as a result, zesting what ended up being 6 lemons to get the amount of juice I needed, and mincing 12 cloves of garlic, made it take longer than I expected- but it was worth it.
Felice says
Another winner! First time trying soy curls and this was delicious and so easy to make. Thanks again!
Sam Turnbull says
Wonderful! So happy you enjoyed 🙂
Katey says
I made this last night and it was delicious! (with baked brown rice and some green beans). I should have just doubled it! One thing I will do differently next time is to use unsweetened almond milk instead; I used my old fridge standby unsweetened soy milk, and for some reason, I never like how it plays in creamy savory dishes- there's always a detectable sweet note. Almond milk seems to do better as a neutral flavour, IMO.
Sam Turnbull says
Thrilled you loved it so much, Katey!
Cathy says
Wowzer this is another keeper! So easy to make and delicious. Thanks for another amazing soy curl recipe Sam. Keep them coming
Sam Turnbull says
You're most welcome! So happy you loved it, Cathy!
Robin says
This recipe is brilliant! So fast, easy and delicious! I added English peas and served over chickpea and lentil “rice”, and sprinkled with homemade vegan parm. This will be a regular in our house. More soy curl recipes, please!
Sam Turnbull says
Yay!!! So happy you loved it, Robin! I will definitely be making more soy curl recipes. 🙂
izzi says
I also added capers and a splash of white wine to the marinade, so the sauce was a bit thinner but very "piccata-esque." Thanks for another great recipe!!
Sam Turnbull says
So happy you loved it, izzi!
Bobbe says
I air fried the curls instead of frying at 425 degrees for 5 minutes.
I also added capers to the gravy.
This recipe is a keeper and quick recipe.
Sam Turnbull says
Wonderful!
Karen says
Made this today. So delicious. Will definitely make again. Hard to find soy curls but worth the hunt.
Bobbe says
Amazon carries soy curls.
Sam Turnbull says
Whenever I find them I stock up! I'm so happy you loved it, Karen 🙂
Hannah says
Delish, Sam! I purchased Butler Curls and they've been waiting for me to find a recipe. So glad this popped up on Instagram! So easy and so flavourful. I didn't have fresh lemons but used the juice from the bottle as I desperately wanted to try this! I dished it over basmati rice. Next time I think I'll add some sautéed mushrooms!
Sam Turnbull says
Yay!! So happy you loved it so much, Hannah!
Kristina says
This caught my attention with your email so I made it tonight. Super YUM!
Sam Turnbull says
Yay! Thrilled you enjoyed it, Kristina!
Cherese says
Super easy an delicious! Another great recipe with soy curls!
Sam Turnbull says
Yay!! Thrilled you enjoyed it Cherese 🙂
Linda says
I would love to try this but where do you source soy curls in Toronto? I’ve been looking to no avail.
Sam Turnbull says
Try Good Rebel Toronto's vegan grocery store!
Olivia says
PLEASE PLEASE PLEASE do more soy curl recipes! We LOVE them and eat them often, but its usually with BBQ. I think its such a great meat alternative and super easy. But there just are not a whole lot of recipes/meals out there with them!
Will for sure be trying this recipe out ASAP. I seriously CANNOT WAIT! THANK YOU!
Sam Turnbull says
Haha! I too am obsessed with soy curls. I will definitely be making more!! I hope you love this recipe for them 🙂
Nancy says
Can you bake the soy curls instead of frying? I don’t use oil when I cook.
Sam Turnbull says
I don't see why not!
Jennifer says
Nancy, I wondered the same thing... did u try baking them? If so, how’d u so it and how’d they turn out?
Nancy says
Jennifer: Haven’t tried making this yet. I’ll try to remember to comment when I do.