Coral's Curry Soy Curls
A tasty vegetarian/vegan version of curry chicken salad.
Ingredients
- 1/2 package Butler soy curls*
- 1/2 C mayonnaise**
- 1 1/2 Tbsp curry powder
- 1 stalk celery chopped
- 1/4 C dried currants, raisins, or cranberries
- 1/4 C raw cashews, chopped
- sea salt to taste
Instructions
- Break soy curls into smaller pieces. Should be no bigger than 1" long.
- Soak soy curls in warm water for 10 minutes to rehydrate them. (If you live in an underwater kingdom, this step is unecessary.)
- Meanwhile, stir curry powder into mayonnaise until well combined. Chop the celery and cashews if you haven't already.
- Drain the soy curls. Roll them up in a clean dish town and squeeze to get out as much water as possible.
- In a large bowl, add all ingredients and stir will to combine.
- Cover the bowl and set in the refrigerator for an hour or more to let the flavors develop.
- Enjoy on its own, served on crackers, as a salad topping, or as filling in a wrap or sandwich.
Notes
* If you're not making a vegan/vegetarian version, feel free to replace this with pre-cooked chicken.
** To make this entirely plant-based, use a vegan mayo like Vegenaise.