I’m yet to make it to Spoon’s Vegetarian Butcher in Newtown however my brother did bring me home a few special treats from his recent visit. Amongst these treats was a bag of soy curls; think TVP but in big, chickeny pieces and lighter in colour. This was my first encounter with soy curls but they seem to be incredibly versatile. I decided to use them to make a dish based on lemon chicken and the result was sweet, tangy and delicious. The texture is reminiscent of chicken and absorbs flavour really well. This is a dish you can whip up in a flash on a weeknight, so keep the ingredients on hand.
- 230 gram packet soy curls
- 1 chicken style stock cube
- 2 tablespoons olive oil
- 1 brown onion, cut into chunks
- 1 teaspoon ginger, finely chopped
- 2 cloves garlic, crushed
- 1 carrot, peeled and cut into sticks
- 1 red capsicum, cut into chunks
- Parsley and spring onion, finely chopped
- Fresh lemon to serve
- Juice of 3 lemons
- 1 cup chicken style stock
- 2 tablespoons cornflour
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegan syrup (I use Sweet Freedom)
- Salt and pepper to taste
- Tip the soy curls and one stock cube into a large bowl and fill with hot water until it just covers the curls. Set aside for 10 minutes before draining any excess liquid.
- Heat the olive oil in a wok and add the onion, garlic, ginger and soy curls. Cook for about 5 minutes before adding the carrot. Cook for a further few minutes before adding the capsicum and fresh herbs.
- In a saucepan combine the lemon juice, stock, cornflour, soy sauce, brown sugar, syrup and bring to the boil until thickened.
- Pour the lemon sauce into wok and stir through.
- Serve with rice and a slice of lemon.