Fried Chickn Salad
I ordered some soy curls awhile back (vegan protein was hard to find early in the pandemic), and tried this vegan fried (except I baked them) "chicken" soy curl salad. It was quite good! I threw in some cauliflower when I made this, and it worked pretty well, too. Slightly modified, below, based on what I had handy. Will make this again!
1 1/2 C soy curls (or try cauliflower)
2 cups hot water
1 1/2 tsp no-chicken bouillon
1/2 tsp chipotle chili powder
freshly ground black pepper, to taste
2 T cornmeal
2 T whole wheat flour
1 T nutritional yeast
1 tsp garlic
1 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp black pepper
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1 T plain non-dairy yogurt (or 2 1/2 tsp non-dairy milk and 1/2 tsp lemon juice)
Salad: Lettuce and a mix of veggies, like:
3 T vegan mayo
1 T non-dairy milk
2 tsp vinegar
1 tsp poppy seed
a few chives, chopped
1 tsp dill
Put soy curls in a saucepan over medium-high heat. Stir in the hot water, bouillon, chipotle pepper, and black pepper. Bring to a boil and cook for a few minutes, until the soy curls have softened. Remove from the heat and set aside while you mix the coating ingredients.
Combine the dry coating ingredients in a small bowl.
Drain the soy curls in a colander. Pour the soy curls into the bowl with yogurt and toss well to coat.
Sprinkle the dry mix onto the curls a little at a time as you stir to make sure they’re all evenly coated.
Pour the soy curls onto a silicon-covered baking sheet and spread them out so that they aren’t touching.
Bake at 350 degrees for 10 minutes and then turn the soy curls over as best you can, breaking up any that have stuck together. Cook for 10-15 more minutes, until the soy curls are crispy on the outside.
Make the salad: On a bed of lettuce, arrange vegetables in piles around outer circle. Put fried curls in the center. Top with ranch dressing applied lightly with sweeping motion. Eat!