Life has been kind of nuts lately. (I won’t bore you with the details, but suffice it to say that my attention has been more about a brand new granddaughter ~ and shopping for cute baby things ~ than this blog.) When that happens, I need food that everybody thinks is special, but that takes very little hands-on time for me to prepare. Since to most of my family sandwiches aren’t supper food, it takes a nice filling of some type to convince them that they can be! (And now that I’ve found an acceptable form of gluten-free bread, each of my crew can have them again.)
This is based on a Step-Fast recipe, but it has been drastically altered. In the original, the soy curls are soaked in salted water (enough to cover) for an hour and then squeezed out. Then they are tossed with chicken-style seasoning and other items such a vegan mayo. They were rather bland on the inside of the curls, though. I find it works much better to use only the amount of water you absolutely need and that the water should be seasoned so that as the curls hydrate, they become flavorful in their own right. Then whatever you dress them with only adds to the flavor, rather than being the only flavor.
Soy Curl Sandwich Filling
- 2 cups water
- 3-4 T. Bragg’s Liquid Aminos
- 3-4 T. chicken-style seasoning
- 6 c. Soy Curls
- finely chopped onion, to taste
- relish, to taste
- Veganaise, to taste
Heat water, Bragg’s, and chicken-style seasoning in a large frying pan. Break up the soy curls a bit if there are any really long pieces. Add the soy curls, tossing well and often to rehydrate. Test a curl for tenderness. If not soft enough, add a little more water at a time until you get the best texture. You do not want excess liquid, or your sandwich filling will be soggy, but neither do you want tough soy curls. If there is a question, I would opt for slightly chewier curls and allow the Veganaise to help with the softening during the refrigerator time. You can also squeeze out any excess liquid if a serious goof occurs.
Place curls in a bowl and chill in the refrigerator. [If you are in a dreadful hurry to get supper on the table, get out a cookie sheet, and spread the hot curls on it and place in the refrigerator (or freezer, if you have the extra space, but check them often ~ the first time in about 15 minutes) until chilled.]
In a large bowl, mix the soy curls with the onion, relish, and Veganaise. If possible, chill for an hour or more to meld the flavors. Serve on bread or rolls as sandwiches with lettuce, tomatoes, and avocado, or on a bed of lettuce and cold rice as a “chicken” salad style dish.