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
10 ingredients, 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! Serve over pasta, on rice, with mashed potatoes, alongside a baked potato or in anyway you enjoy!
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups dry soy curls (4 oz)
- 1/2 cup all-purpose flour (gluten-free if preferred)
- 2 tablespoons light oil (such as vegetable or canola)
- 1/2 cup plant-based milk (see notes)
- chopped parsley for garnish
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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.
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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.
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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!
Plant-based milk: I like to use an extra rich plant milk such as canned coconut milk or cashew cream, but any plant milk will work here.
Make ahead: Allow the prepared dish to cool before storing in the fridge for up to 3 days. Gently reheat in a pot on the stove, adding a splash of water, vegetable broth, or plant-based milk to loosen the sauce if needed.
Nutrition
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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.
Thrilled you loved it so much, Katey!
Wowzer this is another keeper! So easy to make and delicious. Thanks for another amazing soy curl recipe Sam. Keep them coming
You’re most welcome! So happy you loved it, Cathy!
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!
Yay!!! So happy you loved it, Robin! I will definitely be making more soy curl recipes. 🙂
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!!
So happy you loved it, izzi!
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.
Wonderful!
Made this today. So delicious. Will definitely make again. Hard to find soy curls but worth the hunt.
Amazon carries soy curls.
Whenever I find them I stock up! I’m so happy you loved it, Karen 🙂
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!
Yay!! So happy you loved it so much, Hannah!
This caught my attention with your email so I made it tonight. Super YUM!
Yay! Thrilled you enjoyed it, Kristina!
Super easy an delicious! Another great recipe with soy curls!
Yay!! Thrilled you enjoyed it Cherese 🙂
I would love to try this but where do you source soy curls in Toronto? I’ve been looking to no avail.
Try Good Rebel Toronto’s vegan grocery store!
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!
Haha! I too am obsessed with soy curls. I will definitely be making more!! I hope you love this recipe for them 🙂
Can you bake the soy curls instead of frying? I don’t use oil when I cook.
I don’t see why not!
Nancy, I wondered the same thing… did u try baking them? If so, how’d u so it and how’d they turn out?
Jennifer: Haven’t tried making this yet. I’ll try to remember to comment when I do.