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Vegan Shredded 'Chicken' (Soy Curls)

This recipe is a guide for rehydrating soy curls so they have the most chicken-like flavor and texture.
Cook Time 10 mins
Total Time 10 mins
Course Ingredient, Protein
Servings 4


  • nonstick skillet


  • 2 cups dry soy curls
  • 1 cup water
  • 1 tsp Better Than Bouillon vegetable broth paste
  • 1/2 tsp poultry seasoning
  • 1/2 tsp ground white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt


  • Heat skillet over high heat, add water and seasonings. Bring to a boil while stirring.
  • Once broth is boiling, add soy curls and stir until broth is absorbed. (If you prefer a tougher texture to your soy curls, you may add another handful of soy curls in at the same time.)
  • Continue browning soy curls in skillet for another 3-4 minutes, or until lightly browned, to cook out excess moisture. Use in recipes in place of shredded chicken.


The general rule of thumb when rehydrating soy curls is that you want to use roughly a 2:1 ratio of soy curls to broth. 
Soy curls can be flavored in endless ways, so be creative and use spices in your broth that you would use to flavor chicken: Jamaican jerk, BBQ, southwest, taco/fajita seasoning, etc. 
They can be stored in the fridge in an airtight container for up to 7 days, and can be used in pastas, salads, pasta salads - you name it. 
Soy curls come in strips that are about 4 inches long, so if you want smaller pieces, I recommend braking them up while they're dry.
They rehydrate very quickly, so you want to add all the soy curls you're using to the skillet at the same time.