An interesting new meat substitute, Soy Curls make an
excellent addition to soups, casseroles, potatoes, rice,
stir-fries, noodles, spaghetti sauce, chili, pizza toppings,
salads, curries, enchiladas and more. With 10g of non-GMO soy
protein per serving as well as 3 of fiber, Soy Curls add a hearty
texture to your favorite dishes. Just soak for 10 minutes in warm
water, season them to taste and you’ve got a tasty and healthy
complement for your next meal. 8 oz. (227g) package makes
approximately 1.5 lbs. of meat substitute when rehydrated. $4.49
Ingredients: Delicately textured select non-GMO
soybeans, grown without pesticides
Serving size – ¾ cup
Servings per package – about 8
Calories per serving – 100
Total fat – 4.5g (0.5g saturated, 0g trans fat)
Sodium – 5mg
Total carbohydrate – 5g (3g fiber, 1g sugars)
Protein – 10g
Average Rating: (From 17 Reviews):
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From Jude York of Paoli, Indiana on .
I love these so much. They're good in practically everything. I marinate them in hot water and Bragg's Liquid Aminos before spicing and cooking them. They're good on pizza, on sandwiches, in soup or stew, in fried rice, in wraps. Everywhere I've tried them, they're wonderful. Looking forward to experimenting with them more.
From Amanda Erickson of Newcomb, Maryland on .
These are good enough to blog, and I will the next time I use them. I saw a recipe for sweet sour chicken and followed the classic Chinese technique of dredging in corn starch, and Ener-G powder and then into frying pan with coconut oil to produce a crispy "chicken" worthy of any stir fry.
My 12 yr. old even loves these!
From Gina Donahue of Melrose, Massachusetts on .
I made the sweet and sour recipe they post on their website and it was AMAZING! My daughter and I could not get past how MEAT LIKE these things taste. We then made them BBQ, then stir fried them with cilantro and lime rice and veggies. Now I'll be making faux chicken salad out of them. LOVE THESE THINGS! Just ordered more!
Just keep finding more uses for these!
From A. Jean Clayton-Rana of Newport, Kentucky on .
I reviewed these soy curls about six months ago, and my admiration for them has only grown since then. Like the title says, I keep finding more things to use them for! At first it was pretty much rehydrating, coating lightly in flour, browning and then using them in stew. Then it was on to the same method for "chicken fingers" w/ dipping sauce, then into enchiladas and on top of salads. But recently I've been trying them even more places where you'd ordinarily use meat. Moo Goo Gai Pan, Vegan "chicken" Tikka Masala, and last night I made kebabs! This was a meal my omni husband had previously really enjoyed when there was meat in it, but after I went vegan and tried seitan, then tofu, he didn't really want them anymore. Then I reconstituted some larger soy curls in Massel's "beef style" vegan boullion, threaded the skewers w/ them and a number of veggies after marinating, and he loved them again! This might be one of the best vegan products ever.
From Leah H. of Brick, New Jersey on .
This is the BEST meat substitute I have ever had outside of a restaurant. No aftertaste and super easy to make. Totally worth a try!
From Laura of Saint Louis, Missouri on .
Ohhhh YUM! I stir fried them with mushrooms and taco seasonings, threw them into the bottom of taco shells with tomato, avocado, and lime and they were SO delicious! I have a gluten intolerance so imitation chicken is practically impossible..until now! Wish I had room for more tacos!
A pantry staple from here out!
From A. Jean Clayton of Newport, Kentucky on .
All of the other reviewers here have pretty much hit upon all the points I was going to make! This is a nicely-priced package of soy curls that lasts a lot longer than you think it will. I find that when I make half a package at once, for my husband and myself, I end up being able to split THAT in half and save the rest for another meal. So about eight servings a bag, altogether.
I've used this in stew, and it's the best way I've made it vegan. It's also excellent as "chicken fingers" (with a nice Agave-Dijon dipping sauce) or in enchiladas. We even used the leftover "chicken fingers" on top of mandarin orange salads with crispy noodles and almonds and asian dressing. Delicious!
For best results, I've reconstituted these soy curls in Imagine's No-Chicken Broth.
I give these a 10
From Beth Sopko of New York, New York on .
They're fun to add to stir-fries; I'm happy to read people's suggestions like soaking them in veggie bouillion, because all I could think of the first time was to add Bragg's Liquid Aminos.
I will definitely try these in a veggie curry; last night I had them with fresh green peas and kombu noodles and they rocked! I do agree that the random shapes make them more convincing, and with none of the gristle.
Awesome in stir-fry and chicken-free soup!
From SJ of Philadelphia, Pennsylvania on .
Awesome in stir-fry and chicken-free soup! Takes no time or effort to rehydrate and use.
From Richard Rankin of La Plata, Missouri on .
The taste of tvp is, well, the taste of tvp, which means 'not much'. Most tvp you buy is in a granule shape of varying sizes and always looks like fake beige ground meat no matter what you do.
The beauty of Butler's is that the shape and texture are very close to random chunks of meat. As a vegan, you may not care about that, but to feed non-vegans, this can make a big difference.
I soak this in good quality non-animal broth to rehydrate, drain well, then brown in oil in a cast iron pan. At that point, you can continue to season it anyway you like and the texture holds up well. After browning it looks almost exactly like browned strips of chicken or beef and can be used the same.
The texture is fairly soft and slightly chewy. The mouth feel of it is very much like thinly cut beef. I've served this to non-vegan kids and they ate it right up as a faux chicken enchilada.
kind of oily or something...
From stephanie seaman of portland, Oregon on .
i really like the taste of these things, but they are oily or something... I think they would be better with less of the greasiness.
From Wanda of Los Lunas, New Mexico on .
My daughter and I use these in a curry and love them. We have reordered a few times and make it part of our regular diet.
This is crazy
From Emma oskarsson of motala, Sweden on .
my non vegan partner love this stuff
From Anastasia of Strasbourg, France on .
This really is good stuff! The package lasts for a long time and it's good in almost any hot meal. I've even tried stir-frying them dipped in flour and curry; the result had pretty much the same texture as curry chicken.
From Anonymous of Kenosha, Wisconsin on .
These are the best dried meat substitute I have used. I reconstituted them in vegan chicken broth and I think they could pass for the real thing. Butler's Soy Curls will be a pantry staple from now on.
From Wendy LASPISA of Toms River, New Jersey on .
This product is so versatile and tasty-one of the absolute best meat substitutes EVER!!!! We will never be without this in our pantry!!!
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From ozu of Chicago, Illinois on .
Excellent texture and a pretty good deal on the price - these swell up a after soaking them in liquid so you'll get more meals out of it than you might think at first glance.
They don't have a lot of flavor but then again neither does actual chicken, and there is no odd aftertaste like you get on some soy meats. I typically soak them in veggie broth which adds some nice flavor. I use them mostly in stirfries and soups.
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