Author: 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
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Vegan Lemon Garlic Soy Curls
Servings:
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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 any way you enjoy!
Kara says
This is such a winner. I used better than boullion veg chicken broth from the jar and followed it all exactly except the added salt as I find the better than bouillon is salty enough. Used AROY coconut milk. Put over penne noodles. Going into tried and loved. Thanks,
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Kara!! Love your swaps, so glad you enjoyed it!
Lori Golka says
This is delicious! Will be on regular rotation
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay Lori!! I’m so happy you loved it 😄
Jo-Anne says
A great foundation recipe for soy curls. I added cumin and coriander to the marinade and mustard powder and extra black pepper to the (whole wheat atta) flour. I put the flour mixture in a zip-top bag and dredged the curls right in the bag, used a spider (slotted utensil) to remove the curls to sift out the extra flour, heated the oil at setting 5-6 on my cooktop and tossed them in. Since I used soy chunks instead of curls, it took about 10 minutes longer to marinate and to fry than the recipe called for. I added nooch and a couple of ladles of pasta water to the sauce, and served over farfalle (bow tie) pasta. So good! Next time I will sauté onions and mushrooms in the oil before adding the soy chunks. So many delicious possibilities. Thank you, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sounds great, glad you enjoyed Jo-Anne!
Allison says
Hi Sam! I've made this recipe a couple of times and LOVE it!! I'm curious about trying it with tofu. Would you happen to have some suggestions on how to alter the recipe given I'm not rehydrating soy curls but instead marinating the tofu? 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love the recipe, Allison! You can absolutely make it with tofu. Just press a block of extra-firm tofu, then cut it into bite-sized cubes or strips. Skip the soaking step and instead marinate the tofu in the lemon garlic mixture for at least 15–30 minutes (or longer for more flavor). From there, toss it in flour and pan-fry until golden, then pour in the reserved marinade and plant-based milk just like the original recipe. It should work beautifully! 😊
Joan says
Hi Sam, Love your recipes, Love you too!
I'm a bit confused, and need your help.
What are soy curls? How do you make them? Or do you buy them?
Jess @ It Doesn't Taste Like Chicken says
Soy curls can be bought to make a quick and delicious vegan meal. They're dehydrated and can be found in dry goods sections of health food stores or some grocery stores.
Karen ML says
Simple and tasty recipe if you like lemon! Served with roasted potatoes and steamed broccoli. Thanks Sam!!
Jess @ It Doesn't Taste Like Chicken says
Sounds like a great meal!
Robin Willson says
Tried this today over baked potatoes - fabulous!! thank you so much!!
Jess @ It Doesn't Taste Like Chicken says
Yum! That sounds delicious!
Bryanna Connor says
So tasty!
Jess @ It Doesn't Taste Like Chicken says
We're glad you liked it!
Jennie says
This is the very first time I’m trying soy curls and I wanted something flavorful. This lemon garlic recipe is amazing! I had left over sweet potato, brussels sprouts, and lentils, which I poured this recipe over and it was delicious! Will definitely be making again.
Jess @ It Doesn't Taste Like Chicken says
That sounds incredible! We're thrilled you liked it!
Christiane says
Great lemony taste! It is very good with rice and green beans.
Jess @ IDTLC Support says
Yum! Great combo!
Mechtilde says
Hoi Sam,
This recipe is a serious gamechanger, thank you so much! I never had the soy curls so tasty. It is probably the coating with the floor after marinate and than baking that makes a difference in the bite and texture. So good! We ate it with a risotto (with fennel and peas). This is a keeper, for sure.