Originally I made this with spaghetti, but nowadays I go more for a smaller pasta shape and one that really holds the sauce. Shells would be good, or penne. My personal fave though are cellantani: cute little twisty tubes that are bite-sized but hold a whole ‘lotta creamy goodness in them!Ed: This recipe was updated 8/2018 but the content is still original from 2012
Buffalo Chicken Soy Curl Spaghetti rocks! I realize that most vegans consider soy curls to be sooo 2011 (or something) but for me they’re brand new. I’ve read other blogger’s accounts of how wonderful and miraculous they are, but this was my first time trying them. For any other newbies out there wondering What Are Soy Curls?:
“They’re dehydrated strips of soy protein made out of whole, non-GMO soybeans that are slowly cooked until they’re soft, then processed by a machine that breaks them into strands. Then they’re slowly dried at a low temperature and packaged. That’s it. No added fat or flour — just soybeans that have been transformed, leaving them high in fiber and omega-3 fatty acids, with 10 grams of protein in every serving.” from Oregon Live.
This means they’re a whole food, very different from most mock meats which are derived from isolated soy proteins and full of preservatives and added calories and fat! Plus they look/feel exactly like chicken. You simply soak them in warm water for 10 minutes to rehydrate, squeeze them, the prepare however you like.
I bought them at Nooch last week, but couldn’t decide what to make with them until I saw a very interesting (non-vegan) recipe on Pinterest for buffalo spaghetti. We already know I love Buffalo Tacos and Buffalo Spring Rolls, so why not spaghetti too?
The sauce, which features cream cheese and bleu cheese dressing is super creamy with just the right amount of (adjustable!) buffalo heat and sticks to the pasta perfectly. And I think perhaps soy curls were invented with buffalo sauce in mind! Of course, I’m also anxious to try them in fajitas… and maybe a chik’n salad!??
Update: Originally I made this with spaghetti, but nowadays I go more for a smaller pasta shape and one that really holds the sauce. Shells would be good, or penne. My personal fave though are cellantani: cute little twisty tubes that are bite-sized but hold a whole ‘lotta creamy goodness in them!
Buffalo Chick’n Pasta
Ingredients
- 1 lb box favorite pasta, cooked per package instructions I like Cellentani
- 1 1/2 cups soy curls dried
- 1/2 cup vegetable broth
- 2/3 cup Franks buffalo sauce
- 8 oz vegan cream cheese unsweetened, like Tofutti
- 1/3 cup vegan bleu cheese dressing like Follow Your Heart
- Fresh basil, if desired
Instructions
- While the pasta is cooking, put soy curls into warm water to soak for 10 minutes. When they’re soft, squeeze out all the excess moisture. Chop them into bite-size pieces and set aside.
- In medium sauce pan mix the broth, buffalo sauce and cream cheese over medium heat, stirring until the cream cheese melts. Taste and add more buffalo or sea salt as needed.
- Stir in soy curls and reduce heat to low. Wait a minute or two for the curls to soak up the sauce, then stir in the pasta, then the bleu cheese dressing. Once everything is warm, serve immediately.
Notes
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A lovely vegan creation which I love! tasty food dish!
Fun!
Apparently I am totally not in the present cause’ this is the first time hearing about soy curls – I must find these now!
….and sadly the freakin’ Jokerz that were suppose to be at a local store no longer is carried there…talk about dissapointment.
I am on the hunt for soy curls!
ps. I tagged you in a HOPE post 🙂 on Blackberry Thyme Peach Cobbler
Yum! I’ve been wondering about soy curls. I’ll have to find these and give them a try!
Soy curls are totally new to me, Barb! I’ve been reading about them in blogs, of course, but have never sought them out nor tried them. I guess partly because I was convinced they were made with mystery ingredients, but it sounds as if they’re okay! Next time I’m at Whole Foods I am definitely seeking them out! Your sketty recipe sounds awesome!
They really do look like chicken strips! I might actually be able to convince Robert to try them, especially if they’re drowned in hot sauce 🙂
I’m late to the game, too. I saw your post and clicked on it to read because I’m expecting my first shipment of soy curls Tuesday!
Oh, this looks SO good! You are making me hungry for lunch!
Ooooh, that looks like lovely comfort food!
I’ve been hearing about soy curls for the longest time and I still haven’t gotten around to trying them. The spaghetti looks great – just another reason to track those soy curls down. 🙂
I have soy curls in my fridge. I haven’t tried them yet. I’m so excited to make this! I love buffalo anything. Thanks for the recipe.
This looks delicious!!
Oh my gosh, I’ve had soy curls at a restaurant but avoided buying them because I assumed they were uber processed and made of soy protein isolate. Thanks for the helpful info! Not to mention delicious recipe. Buying them. Making this.
SOLD! I just ordered some of these soy curls (can’t buy them in my neck of the woods) so I can try some of these mouthwateringly great looking recipes! Thank you for all the great ideas!
You’re so welcome- can’t wait to hear how you like it!
I really like it whenever people come together and
share opinions. Great blog, stick with it!
this has become a staple in our home. love this recipe! THank you!