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!
Notes
Nutrition
Brandon says
Made this last night and I finished all the leftovers this morning, I couldn't wait! I added some additional spices for an extra kick and a lot of pepper since the sauce was a bit lacking for my tastebuds. Still, the fried soy curls and the thickness of the sauce are so satisfying over a bed of rice. It's also super easy to make, so I'm planning to make a double batch again tonight!
Page says
Delicious…I used homemade cashew cream. It made a nice thick sauce. Next time I’m going to add some shiitake mushrooms for a deeper flavor.
Jana says
I loved this! So easy and tasty. My husband didn't like it because he felt it was too lemon-y but that just leaves more for me
Sam Turnbull says
Haha, well I'm glad you enjoyed it Jana!
Mac says
Meh, my family and I weren’t a fan…I think that’s just based on taste preference though. I might try again and omit the sweetener, that was the most off putting part.
Mark M says
Looks wonderful! I don't see the amount of curls to use, though...
Sam Turnbull says
2 cups of soy curls (which is equivalent to 4 oz).
Nancy says
Very tasty, quick and easy. I used cassava flour to make it gluten-free and it worked beautifully.
Joanie says
WOW! This was delicious! I added capers and served it over rice. Will definitely make this again. Starred on my Copy Me That app. It thickened a bit too much, but I know that now and will adjust next time. One of the best and more creative recipes for soy curls I've tried. Thank you! First time on your site and impressed!
Silver says
Delicious! Served this with gf penne pasta and my hubby and I devoured it! Another wonderful recipe from the beautiful Sam x no surprise here
Marsha says
I made this tonight and we loved it! I didn't have soy curls but had TVP strips and they work great in it. I had oat milk and it was fine. I used more than the recipe called for to make the sauce a little thinner since it was a bit too thick. The lemon and garlic give this dish a wonderful flavor! I plan to buy soy curls and can't wait to try your other recipes using them. Thanks so much for your wonderful recipes.
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!
Ali says
What a great idea!!! Thanks for sharing!!!
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. 🙂