Butler’s Soy Curls are new to me. At first glance, they seem like TVP chunks, but they are actually made from the whole soybean rather than extracted, processed soy protein. We tried them the first time with a simple ‘beef’ marinade and they turned out great. They seemed like they would be very good with a ‘bacon’ marinade, so I put some together. A little sweet, a little smoky, they fit the bill for some mushroom and ‘bacon’ grits. I haven’t seen them available in too many places yet, so your best bet may be to get them through or directly from Butler.
To use the Soy Curl Bacon, just drain it from the marinade and pat off the excess moisture with some paper towel. Cut it up if you’d like smaller pieces, and then it’s off to the frying pan to brown up in a little hot oil. That creates a crisp crust and concentrates the flavour.
There will be about ½ cup of liquid leftover after the curls have steeped in the marinade. I saved it and added it to a quart of vegetable stock for a nice smoky soup base.
- 1 pack Butler’s Soy Curls
- 1.5 cups water
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- 1 teaspoons porcini mushroom powder (optional)
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoons vegan Worcestershire sauce
- 1 ½ teaspoon liquid smoke
- ¼ teaspoon Gravy Master, or liquid gravy browning
- ¼ teaspoon kosher salt
- Bring all the ingredients except the Soy Curls to a boil. Reduce the heat and simmer for 5 minutes.
- Add the Soy Curls, return to a boil, then cover the pot and remove it from the heat.
- Let it steep for 20-30 minutes, mixing the pieces a few times throughout.
- They are ready to be used now or can be stored refrigerated with their liquid for a few days.