Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Vegetarian & Vegan


Vegan Soy Shreds, etc


Vegetarian & Vegan 3

Vegan Soy Shreds, etc

Boccone Dolce | Jul 29, 2014 12:28 PM

Verisoy (VegeUSA) offers a shelf stable vegan soy meat in all types of shapes... I picked these up at the oriental market and I have tried several times to cook them. What is the trick? I soak in hot water, flavored or unflavored. I drain. I squeeze them until all water is removed (or so it seems) and then marinate and cook. TASTELESS. Watery. Bitter after-taste. I have done them battered and fried. I have done them baked under bbq sauce. I have simmered on stovetop. Always ends up a watery weird flavor. Usually too chewy and funky texture as well. I can't find ANY recipes on their site. Google searches always give me "Butler Soy Curls" which are not the same, these tiny soy blobs need a lot of help...

I would give up but I already have 5 bags of the stuff in many different cuts (including a "beef" style that is dark and looks like cuts of beef!) that I want to use...

What is the secret?

Want to stay up to date with this post?

Recommended From Chowhound