Vegan "Chicken" Strips
Made from soy curls these vegan chicken strips are so easy to make! They are very versatile and can be enjoyed on their own, in a salad, wrap, sandwich, and with any condiments you like.
Ingredients
Soy Curl Marinade
- 3 ½ cups (140g) soy curls
- 1 teaspoon poultry seasoning
- 1 teaspoon chickenless bouillon powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 cups (480ml) warm water, enough water to cover the soy curls by ½ inch
Baking
- 2 teaspoons olive oil
- 1 tablespoon fresh parsley chopped or ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- 1 lemon juiced
Instructions
- Preheat oven to 425°F (220°C).
- In a medium size bowl or container add the soy curls. Then add in the seasonings under marinade. Toss to coat everything. Pour warm water over the soy curls until they are covered by about ½ inch of water. Approximately 2 cups of water but this may change depending based on the size of your bowl.
- Set aside for 15 minutes to rehydrate.
- Once rehydrated you can then taste it and see what other seasonings you would like to add. The taste isn't very strong it should just be lightly flavored.
- Add the remaining seasonings, herbs, lemon juice, and oil from the roasting ingredients section. *NOTE: if you have a lot of liquid left at the bottom feel free to drain some out, there should be a little bit left but it should be mostly absorbed by the soy curls.
- Place the soy curls onto a parchment lined or silicone lined baking sheet. Careful not to get too much remaining liquid on the bottom of the pan, save and spoon over top to keep the soy curls juicy.
- Bake for 30 minutes, flipping halfway through.
- Once they are done taste and add any additional seasonings if necessary and enjoy!
Video
Notes
- I made this an easy sheet pan meal by roasting it with some potatoes. Just halve or quarter small baby potatoes. Add ½ teaspoon oil along with salt, garlic powder, fresh parsley and any seasonings you like. Toss to coat and then bake on the same sheet pan.
- There should not be a lot of liquid left in the soy curls. If you find your container has a lot of liquid left you can drain some of it. You will need about ¼ cup of liquid for spooning over top of the soy curls before baking. If you add too much liquid it will just burn up in the oven.
Tried this recipe?Let us know how it was!