Chicky Strips

I can tell it’s summer.  Not only am I not doing as much cooking and creating of new recipes, but I’m not spending as much time on the computer, either.  I want outside!  I want to go swimming!  I want to play hookey from all my tasks!  (Think Spring fever, only worse.)  So, if you don’t see quite as many posts as in the past, you’ll know it’s because I am off having fun instead.  😀  Actually, this post might not have made it today if my swimming plans hadn’t fallen through.

Last night I wanted a simple supper.  I made a huge salad with lots of add-ins.  One of the add-ins needed to be something hearty to make the salad a meal for the guys.  I chose to make these Chicky Strips.  Now ordinarily these end up hot on top of a stir-fry dish, but if cooled a bit they make a marvelous, chewy, salty “chicken” for a salad!  (Although I did see hubby just eating them plain…and other family members ~ who shall remain nameless ~ snitch them from the frying pan while they cook.)

This recipe is similar to my Soy Curl “Chicken” Pieces, but it takes things a step further to obtain a new texture and purpose.  It also increases the amount made, because they tend to disappear fast!  I just love the variations available with soy curls!  For more information on Soy Curls, please see this recipe ~ BBQ Soy Curls.

This may look like a lot of food in the frying pan, but as they brown, they begin to cook down into a smaller amount.

Chicky Strips

  • 6 c. soy curls
  • 2 c. water
  • 2-4 T. Bragg’s Liquid Aminos, depending on how salty you want the finished product
  • 3+ T. chicken-style seasoning, again depending on the saltiness you wish to obtain

Heat water, Bragg’s, and chicken-style seasoning in a large frying pan.  Add the Soy Curls and continue heating over medium-high heat, tossing well and often to rehydrate.  Continue cooking, not stirring the curls as often to allow them to brown.  Cook until most of the soy curls are toasty browned in places.  They won’t get completely browned unless you decrease the recipe significantly so that they can be spread out thinner on the pan.  If they get too browned, they become tough.

Serve hot with stir fry, or serve cool/cold on salads.

Soy Curl “Chicken” Pieces

Glitches in the system ~ or most probably in the system user ~ today.  So sorry.  I had posted this and then it got linked to another recipe that I haven’t posted yet.  I will try it again.  Hopefully, it works this time.  🙂

For more information on Soy Curls, please see this recipe ~ BBQ Soy Curls.

Soy Curl “Chicken” Pieces

Heat water, Bragg’s, and chicken-style seasoning in a frying pan.  Add the Soy Curls and continue heating over medium heat, tossing well and often to rehydrate.  When the broth is completely absorbed, spread out on a dinner plate and chill (5-10 minutes in the freezer or more in the refrigerator.)  When cold, you can add them to salads such as this.

Soy Curl Sandwich Filling

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

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.

Serves 6-8.