-Vegan Soy Curl Cashew Chicken-

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I never really know what to call these dishes, they mimic chicken quite well, but they aren’t animal in anyway. So we’re just going to roll with vegan soy curl cashew chicken. Sounds good enough to me. This dish is one of our dinner favorites. I can’t decide which I like better the vegan beef and broccoli I make or this one.

If you’ve never had soy curls than you probably should. The first time I made them they tasted terrible, I didn’t know how to work with them. It was not ideal. I kind of swore them off, but when I would go to vegan restaurants they nailed them. They tasted SO good. So, I was determined to figure out how to make them well. And I think I can now confidently say I am brave enough to feed this to non-vegans, and I don’t think they would really miss the meat.

What’s good about this dish? Uh everything. It’s high in protein, has fiber, my kids don’t complain about eating it, it has cashews- cashews is almost enough to finish this sentence. I love cashews. And it’s easy peasy to make. Score! Checks all the boxes for me.

What do you need for this vegan soy curl cashew chicken?

• soy curls
• flour
• pepper, ground
• oil
• soy sauce
• rice vinegar
• ketchup
• brown sugar
• garlic
• ginger, ground
• red pepper flakes
• cornstarch
• cashews

How do you make this?

You’re going to start with soaking your soy curls. Take a bowl and place 2 cups of the soy curls in it, then cover it with warm water and let sit for 10 minutes.

While the soy curls are sitting make your sauce. Take all your sauce ingredients into a 1 cup pyrex liquid measuring cup and stir. Set aside.

Drain the water from the soy curls. Then take small hand fulls of them and squeeze all the water out of them that you possibly can. This is the most important part when working with soy curls. The squeezing makes it so the soy curls can be infused with flavoring of the sauce. Once all of the soy curls are strained you can put them in a wok or frying pan. Take your flour and pepper and toss it with the soy curls until evenly coated.

Now add the oil to the wok on medium heat and stir until the soy curls start to brown a bit. Then stir your sauce once more and add the sauce and cashews to the soy curls. Stir for a few minutes until the sauce has thickened onto to the soy curls.

I usually add broccoli to this, but you can add any vegetable you want. We always serve it with rice.

What’s your favorite soy curl dish? Let me know in the comments! <3

<3 Courtney

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