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VEGAN CHICKEN STRIPS before and after

VEGAN “CHICKEN” STRIPS

These Vegan “Chicken” strips, made from soy curls, are tender, flavorful, and versatile. You can use them in many recipes, and they can be air-fried or baked for a crispier texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course How-to, Vegan meat
Cuisine Gluten-Free, Vegan
Servings 2 servings

Equipment

  • 1 Skillet (basic method)
  • 2 mixing bowls
  • 1 Strainer (or colander)

Ingredients
  

  • 1 cup dry soy curls
  • 2 cups vegetable broth (for a richer flavor, or you can use water instead. It has to be warm. Save it after draining the soy curls)

Sauce

  • 2 Tbsp soy sauce ( or tamari, for gluten-free option)
  • 2 Tbsp nutritional yeast
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 tsp celery seeds
  • 1 Tbsp Italian seasoning
  • 1/8 tsp turmeric (optional for color)
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 3 Tbsp of the saved vegetable broth (used to rehydrate the curls or water)

Instructions
 

Rehydrate Soy Curls:

  • Pour the vegetable broth over the dry soy curls in a large bowl. Ensure the broth is warm to enhance flavor absorption.
  • Let them soak for 10 minutes or until fully rehydrated and tender.

Season:

  • Drain the soy curls, gently pressing out excess broth without squeezing them dry. Save the broth (if using) for soups or sauces if desired. We are going to use 3 tablespoons for the sauce, and you can use some for cooking the soy curls.
  • To make the sauce: mix the soy sauce, nutritional yeast, garlic powder, onion powder, celery seeds, Italian seasoning, turmeric, salt, and black pepper in a small bowl to create your seasoning blend. Add 3 Tbsp of the reserved vegetable broth for the rehydration step (or water).
  • Toss the rehydrated soy curls with the seasoning blend until evenly coated.

Cook*:

  • Heat a non-stick skillet over medium heat. Use a splash of vegetable broth or water to prevent sticking.
  • Add the seasoned soy curls to the skillet, spreading them out evenly.
  • Cook for 7-10 minutes, stirring occasionally, or until the soy curls are heated and slightly crispy on the edges.

Serve:

  • Serve your flavored vegan "chicken" soy curls over rice, in wraps, salads, or sandwiches. They're also great in soups, stews, and any dish you'd like a savory, chicken-like vegan protein.

Notes

*Other cooking methods for a crispier texture:
  • Air Fryer Method: divide the soy curls into two portions for air frying. Begin by setting your air fryer to 370°F and cook the first batch of soy curls for 5 minutes. Give the basket a gentle shake to redistribute them for even cooking, then continue air frying for an additional 3-5 minutes. Keep a close eye on them, checking periodically to ensure they achieve a crispy texture without becoming overly hard or burnt.
  • Oven Baking Technique: start by preheating your oven to 400°F. Prepare a baking sheet lined with parchment paper for a non-stick surface. Arrange the soy curls in a single layer on the sheet and bake for 12 minutes. After this initial baking period, flip each piece to ensure even crispiness, then return them to the oven for another 8-12 minutes. Watch closely during the final minutes to achieve the perfect level of crispiness without overbaking.
  • After cooking, cool the soy curls to room temperature, then store them in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. For freezing, spread them out before freezing to prevent clumping, allowing easy portion use later. Remember to label the storage date.