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Marinated Soy Curls, No-Squeeze Bag Method

Name: Marinated Soy Curls, No-Squeeze Bag Method
Prep time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 bag dry soy curls (One bag; the post does not specify its weight. Prepare either the beef-style or chicken-style marinade below.); 1.667 cup vegetable or vegan beef broth (Beef-style marinade; use vegetable broth or vegan beef broth.); 2 tbsp mushroom seasoning (Beef-style marinade.); 1 tbsp Worcestershire sauce or pomegranate molasses (Beef-style marinade; choose one.); 2 tsp browning liquid (Optional, for color; beef-style marinade.); 2 tbsp oil (Beef-style marinade.); 1.667 cup vegetable or vegan chicken broth (Chicken-style marinade; use vegetable broth or vegan chicken broth.); 3 tbsp nutritional yeast (Chicken-style marinade.); 2 tbsp oil (Chicken-style marinade.); 1 tsp miso (Chicken-style marinade.); 1.5 tsp chicken-style seasoning (Chicken-style marinade; use your preferred chicken-style seasoning. The author uses Northwoods seasoning from Penzey’s.)

Imported by Starr2 on SeeMeCook

Dry soy curls soak in a savory, pourable marinade in a zip-top bag, so they take on flavor without being squeezed after rehydrating. Choose the beef-style or chicken-style marinade; the post also suggests changing the seasonings for other flavor profiles.

4 servings20 minAmerican

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Ingredients

1 bag dry soy curls (One bag; the post does not specify its weight. Prepare either the beef-style or chicken-style marinade below.)
1.667 cup vegetable or vegan beef broth (Beef-style marinade; use vegetable broth or vegan beef broth.)
2 tbsp mushroom seasoning (Beef-style marinade.)
1 tbsp Worcestershire sauce or pomegranate molasses (Beef-style marinade; choose one.)
2 tsp browning liquid (Optional, for color; beef-style marinade.)
2 tbsp oil (Beef-style marinade.)
1.667 cup vegetable or vegan chicken broth (Chicken-style marinade; use vegetable broth or vegan chicken broth.)
3 tbsp nutritional yeast (Chicken-style marinade.)
2 tbsp oil (Chicken-style marinade.)
1 tsp miso (Chicken-style marinade.)
1.5 tsp chicken-style seasoning (Chicken-style marinade; use your preferred chicken-style seasoning. The author uses Northwoods seasoning from Penzey’s.)

Steps

1
Empty one bag of dry soy curls into a gallon-size zip-top bag.
2
For beef-style curls, whisk the vegetable or vegan beef broth, mushroom seasoning, Worcestershire sauce or pomegranate molasses, optional browning liquid, and oil together in a pourable measuring cup. For chicken-style curls, whisk the vegetable or vegan chicken broth, nutritional yeast, oil, miso, and chicken-style seasoning together instead.
3
Pour the chosen marinade into the bag with the soy curls, then seal the bag.
4
Lay the sealed bag flat and turn it every few minutes so the marinade reaches all the curls.
5
Let the curls soak for 15–20 minutes. Alternatively, refrigerate them in the marinade for a day or two and use as needed.
6
Do not squeeze the curls. Put them in a skillet and cook as desired; the post does not specify a skillet-cooking method or timing.

Notes

The recipe presents two alternative marinades, not a combined ingredient list. The post says the marinated curls can be refrigerated for a day or two, but gives no directions for cooking them in the skillet. It also suggests changing the seasonings—for example, adding soy and ginger for a stir-fry or using Greek seasoning for gyros.