Feb 11, 2016

Soy Curls Enchilada Chik-n “Meat”

 

soy curl top

Yep. Another Soy Curl recipe for ya! This one rocks my vegan Mexican world… it is so similar to chicken that it’s a perfect substitution for those who are new to plant-based eating and miss that texture. I don’t miss meat at ALL, don’t get me wrong, but I just love Butler Soy Curls (as you may have noticed)! 

I’ve been on a Mexican food kick lately… since Superbowl Sunday actually, when we enjoyed that amazing Oil-free, Nut-free Nacho Cheeze Sauce that I posted for the big day.  Yummers. Yes, you can see the last of it on top of my enchiladas pictured below. I think Mexican food is probably one of my favorites, besides Indian of course. It’s loaded with flavor and it just satisfies my soul somehow. 🙂 

You can use this meat substitute for just about any Mexican dish you enjoy… fajitas, burritos, tamales, tacos—have fun and be creative! I made enchiladas with it and used my Authentic Red Enchilada Sauce, which I hadn’t made in too long… SWOON! It’s so good. Do you love Mexican food, too? Tell me how you plan to use this meat substitute! I’d love to know.

Healthy trails,

Helyn-Signature1

 

 

 

 

 

soy curl enchilada 1

shredded curls

 

soy curl enchilada 4 soy curl enchilada 3

 

Soy Curls Chik'n Enchilada "Meat"

Yield: 2 cups

Ingredients

  • 1/2 bag Butler Soy Curls (4 oz.)
  • 1/2 cup diced onion
  • 2 TBS nutritional yeast
  • 1 TBS chili powder
  • 1 TBS diced jalapeño pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp coconut sugar or other minimally processed granulated sweetener
  • 1/4 tsp garlic powder
  • 1/2 cup water

Method

  1. Soak the soy curls for a few hours. Then drain, rinse and squeeze as much water from them as you can. Shred them a bit by pulling apart the long, thick pieces into shreds. Set aside.
  2. Water sauté the onion and pepper until tender.
  3. Add all of the remaining ingredients, including the soy curls, and stir well to combine.
  4. Cover and simmer on low until most of the water has been absorbed (about 10 minutes), stirring occasionally.
  5. Serve!
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10 responses to “Soy Curls Enchilada Chik-n “Meat””

  1. Sue Ellen says:

    I must be the only person who does not like soy curls no matter how they are prepared. I plan to try it with tofu crumbles instead.

    • helynskitchen says:

      If we al liked the same things, it would be a pretty boring world, Sue Ellen! Hope you enjoy it with the crumbles. 🙂

  2. Shellie says:

    Sounds good. We love soy curls. The pic looks like they’re wrapped in something with a cheeze drizzled over the top. Is that right? If so, what are they wrapped in? Thanks. Looking forward to trying this recipe.

    • helynskitchen says:

      Hi Shellie– they are wrapped in corn tortillas, since I used the soy curls in enchiladas. And the sauce is my oil-free nacho cheeze sauce. It was great on top! xo

  3. Laurie says:

    I’m planning to make soy curls and black bean taquitos this evening. Your recipe looks perfect for the chicken filling.

  4. Melissa says:

    I love Mexican food and can’t wait to try this recipe. We have never tried the soy curls before and i was thinking about trying them with Dark Mole.

    • helynskitchen says:

      Hi Melissa! I think you will like the soy curls! They are so versatile. I love Mexican food too and mole is one of my favorites! Enjoy!! xo

  5. Alocasia says:

    Once rolled in the corn tortillas, do you bake them in a 9×11″ pan, and if so, what temp and for how long?

    • helynskitchen says:

      Yes, 9×11 works, depending on how many you are making. I usually bake for about 30 minutes, covered, at 350. Enjoy!

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