Corned Soy Curls

Corned Soy Curls

Corned Soy Curls

Corned soy curls are great with potatoes and they're perfect in a Reuben sandwich.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 hours
Shredding time 10 minutes
Course Main Course
Cuisine American


  • 2 cups water
  • 1 ½ tbsp pickling spice (salt free, such as McCormick or homemade)
  • 4 oz soy curls (1/2 bag)
  • ½ tsp sea salt
  • 1 tbsp malt vinegar (apple cider vinegar, red wine vinegar, or white wine vinegar would work here as well)
  • tsp beetroot powder
  • 1 sheet rice paper


  • Simmer 2 cups of water with about 1 ½ tbsp pickling spice (salt-free) for 20 minutes to make a broth, then strain out pickling spices. Add 4 oz soy curls and ½ tsp salt to the spiced broth and simmer until almost dry, so the curls become over-saturated.
  • Cool mostly, then mix 1-1½ tsp beetroot powder and 1 tbsp malt vinegar and fold onto the curls.
  • If using rice paper for added texture, soak a sheet with water, fold until is 3-4 layers thick, then slice into little 'fatty' strips. Add these strips to the soy curls before or after baking.
  • Bake on a parchment-lined tray at 225°F for 30-40 minutes, stirring halfway until the moisture and texture are ready to your preference.
  • Optionally, shred the soy curls using your preferred method.


I made Reuben sandwiches with the leftovers and they were delightful! To reheat, gently cook over medium heat on a skillet until very warm or microwave.
Tried this recipe?Let us know how it was!
St. Patrick’s Day-Style Dinner with Corned Soy Curls

There are a number of corned soy curls recipes out there, but my goals were to:

  • Achieve that amazing corned-beef like texture and flavor
  • Use no added oils
  • Use minimally processed ingredients

How to Shred Soy Curls

Using a pasta maker with spaghetti attachment, shredding soy curls is a cinch!

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