Recipe: BBQ Soy Curl Sandwiches with Creamy Cabbage Slaw
Do you know about soy curls? If not, it’s time you do! Soy curls are a high protein, minimally processed meat alternative made by a company called Butler Soy Curls in a town not far from Portland. They are made by dehydrating whole non-GMO soybeans and do not contain any other ingredients! A 3/4 cup serving contains 10 grams of protein, 3 grams of fiber and 15% of your daily value of Iron. Most importantly, I love the taste, texture and ease of preparation!
If you are local to Portland, you can find soy curls in the bulk section at New Seasons. They can also be ordered online at Butler Soy Curls.
Soy curls come dehydrated and will last on the shelf for a long time, which is why I always try to keep some in my cupboard. When you are ready to eat them all you have to do is rehydrate them in hot water and stir fry, toss with a sauce or prepare in any other number of ways.
It has been hot here in Portland lately and since many of us Portlanders don’t have air conditioning, we have to be quick with our use of stove/oven time. This recipe is the perfect solution for these hot days. Let me know what you think of soy curls!!!
BBQ Soy Curl Sandwiches with Creamy Cabbage Slaw
2 cups Butler Soy Curls
1/2 cup barbeque sauce
2 Tbsp. oil
Creamy Cabbage Slaw (recipe follows)
4 whole wheat hamburger buns
Soak soy curls in warm water for about 10 minutes. Drain and add to skillet with oil and barbeque sauce. Brown the soy curls, turning often.
Salt to taste and enjoy on a bun topped with creamy cabbage slaw.
CREAMY CABBAGE SLAW
(Adapted from Feeding the Whole Family by Cynthia Lair)
Makes: 6 servings
4 cups red cabbage, shredded
1 bunch scallions, chopped finely
1 bunch of collard greens, leaves cut in chiffonade
6 tablespoons vegan mayonnaise
4 tablespoons freshly squeezed lime juice
2 teaspoons brown rice syrup
1 teaspoon tamari
Freshly ground pepper
Combine cabbage, scallions and greens in a bowl. Toss together and set aside. Combine mayonnaise, lime juice, brown rice syrup, tamari and pepper in a small bowl and blend with a fork until mixed well. Pour dressing over vegetables and toss again.