Buffalo’d Soy Curls recipe by Ann Hodgman from Vegan Food for the Rest of Us
1, 8 oz bag Butler Soy Curls
5 garlic cloves, smashed
4 cups vegetable stock
1/4 cup all-purpose flour
1/4 cup cornmeal
1 t, chili powder
1 t, salk
1 t, freshly ground pepper
1/4 cup vegetable oil
2 T, vegan butter
3/4 cup hot sauce (I use Frank’s)
Preheat the oven to 425°, with a rack in the middle.
Put the soy curls into a medium heat-proof bowl with the smashed garlic. Bring the veggie stock to a boil and pour over the curls. Let soak for 10 minutes.
While the curls are soaking, combine the flour, cornmeal, chili powder, salt and pepper in a bowl.
Drain the soy curls in a colander. Give it 10 to 12 hard shakes to get out even more water. Then press down on the curls with a spatula, a spoon or your hand to squeeze out as much liquid as possible. Fish out the garlic.
Wipe out the bowl you soaked your curls in and dump the curls back in and sprinkle with the flour mixture and toss thoroughly. The goal here is to get all the dry ingredients as evenly as possible on the curls.
Pour the 1/4 cup of oil onto a rimmed baking sheet (I like to make sure the oil is evenly coating the pan). Arrange the curls in a single layer and bake for 10 minutes. With a wide spatula turn the curls over to ensure even browning. Bake for another 10 minutes. Once again turn and then bake for another 5 to 10 minutes or until evenly browned.
Heat a large skillet over low heat. Melt the vegan butter, then whisk in the hot sauce. Add the baked soy curls and stir over low heat until the curls are evenly coated with sauce.
Serve with vegan ranch, carrot and celery sticks or on a salad or on a sandwich or biscuit.
These turn out ah-mazing!