Corned Soy Curls
Corned soy curls are great with potatoes and they're perfect in a Reuben sandwich.
Ingredients
- 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)
- 1½ tsp beetroot powder
- 1 sheet rice paper
Instructions
- 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.
Notes
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!