Butler Soy Curls, One of our Favorites

Butler Soy Curls are incredible!!!  On the journey to eating plant-based, these are an incredible addition to our diet. They are high-quality protein, high fiber, low fat, and a texture like chicken breast (seriously, taste like chicken). They absorb flavors from marinades, sauces and spices better than any other meat substitute or regular tofu we’ve ever tried.

We cook with them in so many things: stir-fry, pot pies, enchiladas, curry stews, white chili, basically any recipe that calls for chicken or shreaded beef. Our plant-based chef friend makes bourguignon, breaded fried “oysters”, and shawarma with them. We’ve even used them to make chicken salad. They take on the flavor profile of whatever you use to marinade and reconstitute them. We always saute them in olive or sesame oil to add a browned crunch to the outside.

We have to admit, most people don’t even realize they are NOT eating meat. Sorry Mom, I tricked you.

White Chili - serves 4:

Marinate for 20 minutes, 1 cup Butler Soy Curls in 1 cup veggie broth, juice from one lime, cumin, coriander, smoked paprika, dried oregano, salt, pepper, a shake of cayenne; all to taste.

Saute 1 yellow onion and 2 cloves of minced garlic in sesame oil, add drained soy curls (saving marinade to add later to stew) and cook until browned.

In a stock pot, combine:
1 cup chickpeas
1 cup cannelli beans
1 cup frozen corn
add leftover marinade.
add additional veggie broth if needed.

Simmer for 20 minutes. Pulse briefly with immersion blender to add a smooth creamy texture.

Add soy curl mixture. Simmer for another 10 minutes.

Serve with toppings: green chilis, avocado slices, plant-based mozzarella, cilantro and a side of crusty bread or tortilla chips.