Monday, June 15, 2015

Chipotle Soy Curl Salad Days

So much protein, it hurts the eyes to behold.
It's a hot, lazy day today, and I can't be bothered to get myself to the grocery store. I also couldn't be buggered to do anything with this salad besides gulp it down, but it'd be great in corn tortillas, scooped on top of a green salad, or shoved into a Salad Roll Whopper.
Soy Curl Chipotle Salad
If you don't have Soy Curls, this would work with steamed tempeh, Beyond Meat chicken strips and even cubed seitan. I was out of apples today, but if I'd had one I'd've added one.

Makes about 3 cups.

What You Need:
3 oz/86g Soy Curls
Boiling water
2 celery stalks, thinly sliced
1/3 cup diced sweet red pepper
1/3 cup chopped parsley
1-2 green onions
1 medium crisp-tart apple (optional).

1/4-1/3 cup vegan mayo (I use vegenaise)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground chipotle powder
1/4 teaspoon smoked paprika
a small clove of garlic, minced or pressed
salt and freshly ground black pepper, to taste

What You Do:
1. Put the Soy Curls in a large bowl and cover with boiling water for about 8 minutes. Drain in a colander and press out as much water as possible. You should get about 2 cups (if you're using a protein besides Soy Curls use 2 cups).
2. Return the squeezed Soy Curls to the bowl and add the celery, red pepper, parsley, onions and apple (if using).
3. In a small bowl, combine the mayo, vinegar, salt, chipotle, paprika and garlic. Stir to combine.
4. Add the dressing to the bowl of Curls and toss to combine well. Season to taste with salt and freshly ground black pepper.



  1. THIS WILL DO NICELY. This recipe looks super yummy and fresh. And easy.

  2. I am eating EVERYTHING on a giant bed of greens these days - the perfect vehicle for Daiya's new cheezy mac on a gloriously hot (100 degrees! finally!) summer day. I will definitely be trying this in the next few days!


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