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BBQ Soy Curls Recipe

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3.9 from 8 reviews

This BBQ Soy Curls recipe offers a flavorful and crispy plant-based alternative to traditional BBQ dishes. Made with dehydrated soy curls soaked in a seasoned vegetable broth and coated with a crispy cornstarch layer, these soy curls are pan-fried to golden perfection before being tossed in sticky, tangy barbecue sauce. Perfect for vegan and vegetarian BBQ lovers looking for a hearty and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soy Curls & Marinade:

  • 2 cups dehydrated soy curls (80g)
  • Hot vegetable broth, enough to cover (about 1 cup or 240mL); preferably a cup of hot water mixed with 1 teaspoon of Better Than Bouillon Seasoned Vegetable Base or no-chicken substitute
  • 1/2 teaspoon salt (3g)
  • 1/2 teaspoon black pepper (1g)
  • 1 teaspoon paprika (2g)
  • 1 teaspoon onion powder (2g)
  • 1 1/2 teaspoons garlic powder (4g)
  • 1/2 teaspoon Italian seasoning (1g)
  • 1 tablespoon nutritional yeast (10g)
  • 1 teaspoon oil (5mL)
  • 1 teaspoon soy sauce (5mL)
  • 1/4 teaspoon cayenne pepper, optional (0.5g)
  • 1/4 teaspoon mushroom seasoning or poultry seasoning, optional (0.5g)

Coating & Cooking:

  • 2 tablespoons cornstarch, sifted (16g)
  • 2–3 tablespoons oil for frying (30–45mL)
  • 1/3 cup barbecue sauce (80mL), or more to taste

Instructions

  1. Soak the Soy Curls: In a bowl, add the dehydrated soy curls and pour hot vegetable broth just enough to cover them completely. Using hot broth helps speed up absorption. Let the soy curls soak for 5–10 minutes until fully hydrated.
  2. Drain Excess Liquid: After soaking, squeeze out any additional liquid from the soy curls to ensure they are hydrated but not dripping wet. Reserve any excess liquid to add back later if needed.
  3. Season and Coat: Return the soy curls to the bowl. Add salt, black pepper, paprika, onion powder, garlic powder, Italian seasoning, nutritional yeast, oil, soy sauce, and optional cayenne and mushroom or poultry seasoning. Mix well to evenly distribute the seasonings. If the mixture seems too dry, add 1–2 tablespoons of the reserved broth to moisten. Then sprinkle the sifted cornstarch over the soy curls and toss thoroughly, pressing the cornstarch into the soy curls to create a crispy coating.
  4. Fry the Soy Curls: Heat 2–3 tablespoons of oil in a pan over medium heat. Once hot, add the coated soy curls, separating any clumped pieces with tongs or a spatula. Cook for 5–8 minutes, allowing the soy curls to brown undisturbed for 1–2 minutes at a time, then stirring occasionally until crispy and golden brown on all sides.
  5. Add Barbecue Sauce and Simmer: Reduce the heat to low and pour the barbecue sauce over the fried soy curls. Stir well to coat completely. Let the mixture cook for about 5 minutes until the sauce becomes thick and sticky. Add more barbecue sauce as desired and serve hot.

Notes

  • For best texture, make sure to remove excess water from soy curls before seasoning.
  • Use your favorite barbecue sauce or homemade version depending on desired sweetness or spice level.
  • Adjust cayenne pepper quantity or omit for milder flavor.
  • Optional mushroom or poultry seasoning adds depth but can be skipped for a simpler taste.
  • Can be served as a sandwich filling, taco substitute, or with rice and veggies for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to maintain crispiness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/bbq-soy-curls-recipe/