Feb 11, 2016
Soy Curls Enchilada Chik-n “Meat”
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,
shredded curls 
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
- Soak the soy curls in pure water for about 20 minutes. 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.
- Water sauté the onion and pepper until tender.
- Add all of the remaining ingredients, including the soy curls, and stir well to combine.
- Cover and simmer on low until most of the water has been absorbed (about 10 minutes), stirring occasionally.
- Serve!
13 responses to “Soy Curls Enchilada Chik-n “Meat””
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Hello and welcome to my plant-based kitchen! I look forward to sharing many scrumptious and nourishing recipes with you as well as some evidence-based nutritional information. If you see a recipe you like, please share it! Your comments are always welcome.
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.
If we al liked the same things, it would be a pretty boring world, Sue Ellen! Hope you enjoy it with the crumbles. 🙂
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.
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
I’m planning to make soy curls and black bean taquitos this evening. Your recipe looks perfect for the chicken filling.
Oh, yay! Hope it turns out great! 🙂
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.
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
Once rolled in the corn tortillas, do you bake them in a 9×11″ pan, and if so, what temp and for how long?
Yes, 9×11 works, depending on how many you are making. I usually bake for about 30 minutes, covered, at 350. Enjoy!
Hi Helyn…I just recently found out about Butler’s Soy Curls and immediately got a 3-pack from Amazon. Love them!!! You mention to soak the curls for a few hours but the package directions say to soak for just 10 minutes. Does your longer soaking cause easier shredding? I assume you would soak them in the fridge for that long, right? Looking forward to trying your recipe. Thanks for sharing!!
Hi Shari! Oh well… when I first stared using soy curls I used to soak them longer. Now I only soak for about 20 minutes and they are fine. The most important thing is to rinse them well afterwards and to squeeze out as much water as possible after they soak. This allows the curls to become infused with whatever flavorings you are using in your recipe. Thanks for the question! I am going to revise that part of the recipe. Enjoy!! xo
Thank you! It’s on the menu this week 🙂