Vegan Crispy Hot "Honey" Soy Curls
Crispy soy curls tossed in a sweet and spicy sauce, served with coleslaw and cornbread!
Servings: 6
Calories: 708kcal
Ingredients
Creamy Coleslaw
- 1/4 Cup Vegan mayo, I used Hellman's
- 1 teaspoon White vinegar or apple cider vinegar
- 1 teaspoon Agave syrup
- A few pinches of salt and pepper
- 2 1/2 Cups Shredded Green Cabbage
- 1 Cup Shredded Carrots
Sweet Cornbread
- 1 Cup All purpose flour
- 1 Tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 Cup Yellow cornmeal
- 1/2 Cup Organic cane sugar
- 1 teaspoon Salt
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 1 Cup Non-dairy milk, unsweetened I used soy milk
- 1/3 Cup Vegetable oil
- 1/4 Cup Agave syrup
- 1 Cup Corn, fresh or canned
Crispy Hot "Honey" Soy Curls
- 2 Cups Soy curls, I used Butler's(soaked/drained according to pkg. directions*
- 1/3 Cup Corn starch
- A few pinches of salt and pepper
- 1/4 Cup Vegetable oil
- 1/2 Cup Hot sauce, I used Franks
- 1/4 Cup Vegan butter, melted (I used Earth Balance)
- 3 Tablespoons Agave syrup
Instructions
- First, make the coleslaw, in a large mixing bowl, whisk together the vegan mayo, vinegar, agave and a few pinches of salt and pepper.
- Now add the shredded cabbage and carrots to the bowl, toss to combine and then put in the fridge while you make the rest. This is a very lightly dressed slaw(that's what I like) but you can add a bit more mayo if you prefer.
- Now make the cornbread. Preheat the oven to 400 degrees(F).
- In a large mixing bowl, sift the flour, baking powder and baking soda. Then stir in the cornmeal, sugar and salt. Set aside.
- In a small bowl, whisk together the flax and water and set aside to thicken for 2-3 minutes. This creates the egg replacer.
- In a medium sized mixing bowl, whisk together the non-dairy milk, vegetable oil and agave.
- Once the flax meal has thickened, add that to the bowl with the wet ingredients and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. Then fold in the corn.
- Pour into a 9x13 inch baking dish that is lined with parchment paper or sprayed with non-stick spray. Bake for 20-25 minutes or until a toothpick or knife can be stuck in the center and comes out clean. Let cool completely before cutting into squares.
- While the cornbread is baking, make the soy curls. Once the soy curls have been soaked and drained, I like to squeeze as much water out of them as I can. Then add them to a large mixing bowl.
- While they are still wet, sprinkle the corn starch and a few pinches of salt and pepper over the soy curls. Toss to coat the soy curls completely in the corn starch.
- Heat the vegetable oil on medium high in a non-stick skillet.
- Add the soy curls and fry them until they are brown and crispy, reducing heat as needed. This may take 5-6 minutes.
- While the soy curls cook, in a medium sized bowl, whisk together the hot sauce, agave and melted vegan butter.
- Once the soy curls are nice and crispy, pour about half of the hot "honey" sauce over the soy curls in the pan. Reduce heat to low, and toss to coat the soy curls.
- Add a little bit of sauce at a time until it has the sauciness you want. I like to save a little to pour on top of my meal. Sauté in the sauce for just 1-2 minutes. Turn off heat.
- Serve some hot "honey" soy curls with some coleslaw and cornbread!
Notes
*This measurement is for dried soy curls, there will be way more than 2 cups once they have been soaked!
The nutrition information is calculated automatically and not guaranteed. If you want to reduce the calories of the meal only have one piece of cornbread, these calculations are for two pieces each.
Nutrition
Calories: 708kcal | Carbohydrates: 97g | Protein: 35g | Fat: 37g | Saturated Fat: 20g | Trans Fat: 1g | Sodium: 1261mg | Potassium: 591mg | Fiber: 11g | Sugar: 40g | Vitamin A: 4207IU | Vitamin C: 31mg | Calcium: 274mg | Iron: 6mg