BBQ soy curls salad is a quick winner of a recipe that simply bursts with flavor from the barbecue vegan soy curls to the smoky oil-free paprika dressing.
- 1 ½ cups dry soy curls
- 2 cups (470 ml.) vegetable broth
- 1 tsp. soy sauce or tamari
- ½ tsp. liquid smoke
- 1/2 cup. apple cider vinegar
- 1 tbsp. mild prepared mustard
- 1 shallot minced
- 1 tbsp. maple syrup
- 1 ½ tsp. smoked paprika
- ½ tsp. salt (optional)
- 6 cups salad greens such as spring mix, baby spinach or chopped romaine
- 1 red onion, cut in half and thinly sliced in half rings
- 1 medium red bell pepper, cut into thin, bite-sized strips
- ½ pint cherry tomatoes cut in half
- 1 avocado, diced
- 1 medium carrot peeled and cut into bite-sized, thin matchsticks
- ½ cup tomato paste (a 5.5 oz. can will work)
- 2 T soy sauce or tamari
- 2 T maple syrup
- 2 tsp. liquid smoke
- ¼ tsp. cayenne pepper
- 2 Tbsp. nutritional yeast (optional)
- Start by rehydrating the soy curls by either mixing 2 cups vegetable broth, 1 tsp. soy sauce and ½ tsp. liquid smoke in a small bowl and stirring in the soy curls. Allow the curls to soak for at least 10 minutes, according to package directions. Alternatively, you can simmer the soy curls in the same liquid ingredients for about 10 minutes.
- While the soy curls rehydrate, make the dressing.
- In a small bowl or jar, combine the apple cider vinegar and prepared mustard and mix them well. Next, add the minced shallot, maple syrup, smoked paprika and salt (if using). Mix well and set aside.
- Prepare the salad ingredients and starting with the greens, lay them out on individual plates. Do not add the dressing until right before serving.
- When the soy curls are re-hydrated, drain them and using a spoon, press them against the side of the colander to get as much moisture out as possible.
- In a small bowl, make the BBQ sauce by combining the tomato paste, soy sauce, maple syrup, liquid smoke and cayenne.
- Heat a skillet and add the soy curls and sauté them for about 2 minutes to allow more moisture to dissipate, add the sauce and mix to completely cover the strips.
- Add 2 tbsp. nutritional yeast to the skillet and mix. Heat everything through (about 3 minutes).
- Add the soy curls to the prepared salads, give the dressing a quick stir and it’s go time.
- As noted above, you can substitute the soy curls for chickpeas. Skip to step 3 of the instructions and after you prepare the BBQ sauce, add 1 can of chickpeas to a heated skillet and saute them for a few minutes until they start to brown. They are a bit noisy when sauteed, so don’t let that put you off. After the chickpeas have started to brown, add the sauce, mix and heat through. Place them on the salads and proceed to the eating part.
- Your options for salad ingredients are only limited by your imagination. Good additions or alternatives include cucumber slices, radishes and sliced green pepper. As for the greens, use any you like such as spinach or chopped romaine.
- Kale is also a great option here. Prepare this before you re-hydrate the soy curls. In a bowl, add 6 cups chopped kale and half the smoky paprika dressing. Massage the kale leaves with the dressing for about a minute and then set it aside. This will help to soften it.
- Category: Salads & Bowls
- Cuisine: American
Keywords: BBQ soy curl salad