Smoky Cherry Habanero Soy Curls πŸ’š

This flavor has been on my mind for a while... a little sweet, a little hot, a little fruity. I went for it today, no time like the present, I suppose ☺️

The color is intense! πŸ˜† It tastes kinda just like you might imagine. I'm eating it with my homemade oil-free tortilla chips πŸ˜‹


– 6 oz dark sweet cherries (about 1 heaping cup)
– 1 habanero pepper, seeds and membrane discarded, sliced
– 1 tsp maple syrup
– 6 oz water
– 1 Β½ tsp low sodium soy sauce
– 1 tsp pecanwood liquid smoke

Add frozen cherries, habanero pepper slices, maple syrup, and water to a saucepan over medium-low heat for about a minute until cherries are no longer frozen. Move cherries, habanero strips, and a splash of the cooking liquid to a blender or food processor. Pulse (blitz) a few times until chunky.

Add cherry mixture to instant pot with the rest of the cooking liquid and dry soy curls. Cook at high pressure 1 minute followed by a quick release. Push soy curls to one side and cooked sauce to the other. Add soy sauce and liquid smoke to the sauce (to make sure they get distributed) and then swiftly stir everything. Use the blender method to shred and finish by heating in a thin layer in the oven at 200Β°F for 30-60mins) to concentrate flavors and achieve a dense, enjoyable texture.

#plantbased #soycurls #oilfree #meatless