Soy curls Stroganoff

By Wendy Andresen | Jul 17, 2019
Photo by: Wendy Andresen

Last week I introduced you to soy curls, those versatile little bites of meatlike soy protein that you can order online and store in your pantry. Here’s a recipe to use up the other half-bag of soy curls remaining from last week. The soy curls have almost no flavor of their own, so heavy seasoning is imperative. Although the package directions recommend soaking in water, I prefer to use a hearty, well-seasoned vegetable broth. This dish tastes rich and satisfying, but is actually low in added fat.


4 ounces soy curls (Butler’s and others; order online)

1 3/4 cups vegetable broth

1/2 cup diced onion

2 cloves garlic

3 Tbsp. canola oil, divided

10 ounces button mushrooms, sliced

3/4 cup plain nondairy milk

1/4 cup whole raw cashews

2 Tbsp. soy sauce

1 Tbsp. cider vinegar

1 tsp. dried thyme

1/4 tsp. freshly ground black pepper

Salt to taste

1 handful fresh parsley, for garnish

Paprika for garnish


1. In a saucepan, heat the vegetable broth until very hot, add the soy curls, and remove from the heat. Let the soy curls soak for at least 20 minutes.

2. Place the cashews in the nondairy milk in a microwave-safe bowl and heat until milk is almost boiling. Do not let it boil over. Soak the cashews for half an hour.

3. Drain the soy curls and wring out excess liquid, which should be about 1 cup or a little less. Reserve this liquid for the sauce! In a sauté pan, fry the soy curls in 2 Tbsp. of oil until nicely browned on all sides. You’ll want to salt them, the amount depending on the salt content of the broth you use. Transfer them to a separate bowl.

4. In the same sauté pan (no need to clean it first), cook the onions and garlic in 1Tbsp. oil for about 3 minutes, until the onions become translucent and slightly browned. Add the mushrooms and cook about another 5 minutes, until they give off their juices.

5. In a smoothie maker or high-speed blender, blend the cashew/milk mixture together with the reserved broth, soy sauce, vinegar, thyme and pepper on high speed for at least 2 minutes.

6. Add the contents of the blender to the sauté pan. Cook and stir over medium heat for about 5 minutes, until the mixture thickens and reduces somewhat. Add the soy curls, heat through, and serve over your choice of noodles, rice, or some other grain.

7. Garnish with parsley and a colorful dash of paprika.

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