Vegan Chicken Bites are one of my favorite things to prep ahead for the week and use up in a variety of dishes. Vegan meal prep can definitely be like learning a new language at first. Soy curls are one of the easiest, most cost-effective sources of protein. They’re shelf stable, totally customizable, and at times, surprisingly difficult to find. Your local health food store may or may not stock them. Thankfully there are a few decent places to buy them online.
Where to Find Soy Curls
A lot of people get them straight from Butler. That isn’t a bad deal. It’s a good deal even if you know you want a year supply. Personally, I don’t have room for that. Amazon prices are still competitive if you compare to frozen vegan meats. I’ve ordered them twice now from Country Life Natural Foods. I’m not affiliated with CLNF. I’m just really happy with their pricing on things I buy anyway. I’ve ordered raw cashews, tapioca flour, soy curls, and nutritional yeast for about twenty dollars less than Amazon including shipping. Obviously with online shopping things are always changing, but it’s nice to have a few places to check.
Vegan Chicken Bites
This is how I do chicken-style soy curls for the week. Don’t fret if you don’t have all of the ingredients I prefer. I’m sure you can scrounge up something close enough! Really you just want a nice, flavorful broth. I’ve done just the seasonings in water before in a pinch and it was still good. If you’re using water, you’ll probably want to taste and bump them up a bit. You can technically omit the sugar, but I think it cuts through the slight bitterness really well. The oil is personal preference. I like it. I don’t think it’s a make it or break it thing though.
Vegan Chicken Bites
Vegan Chicken Bites are one of my favorite things to prep ahead for the week and use up in a variety of dishes.
- 2 tablespoons nutritional yeast
- 1 tablespoon packed brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon poultry seasoning
- 1/4 tsp pepper
- 1/4 tsp mustard
- 1/8 tsp turmeric
- 1 tsp iodized salt
- 2 cups vegetable stock
- 1 teaspoon oil optional
- 2 cups soy curls
In a small bowl, combine spice mixture.
Bring vegetable stock to a boil.
Remove from boil, whisk in spice mixture and oil.
Add soy curls to large mixing bowl, pour in broth mixture.
Let sit for 10-15 minutes, stirring occasionally.
Drain. You can now use them immediately in any dish that would traditionally call for chicken, or refrigerate until needed. About a week.
Many people say to squeeze soy curls before cooking, but I never do. As long as you aren’t crowding your pan any excess water should evaporate just fine. These will easily keep a week in the fridge. I haven’t frozen them, but I’d imagine it’s possible. I’m not sure if the texture would change or not. Do let me know if you try that.