Vegan Curried Soy Curl Salad Spread

I love curry. Indian curry, Thai curry, curried chips, curried soup, curried fries, curried pumpkin seeds–I love them all. In fact, while pregnant with little M, I craaaaaaved curry. Thai curry. MAJORLY. I regularly (secretly) took my pregnant self out to eat masaman tofu curry while my husband was at work. Does anyone have a recipe for that?

So when I discovered that Grandma had no McKay’s vegan chicken seasoning (LOVE that stuff!) in her pantry, I had to choose something else to season my soy curls with for lunch. I remembered some little curry-flavored sandwiches that a dear friend of mine had made for little M’s baby shower. I didn’t have the recipe, but decided to try to recreate my own version. It turned out deliciously.

If you’ve ever purchased soy curls before, you know that they aren’t the cheapest vegan meat alternative on the market. I know, I know–I’m supposed to promote a vegan diet “on the cheap”. This time, I failed. But only because my mom and grandma have been doing my grocery shopping this week. And because, well, who can resist the occasional treat of soy curls? Or Tofutti? Or Daiya? Or Vegenaise?

One thing I think I would have done differently if I had had more ingredients is adding the slivered almonds and fresh red onion. I can’t wait to get home to my own kitchen!

Print Recipe

5 from 1 vote

Vegan Curried Soy Curl Sandwich Spread

Soy curls with curry spices, vegan mayonnaise, and veggies make this a perfect sandwich or cracker spread for parties or lunch on the go.

Prep Time5 minutes mins

Cook Time7 minutes mins

Course: Appetizer, sandwich

Cuisine: American

Servings: 6

Calories: 188kcal

Author: Lindsay Reynolds

Ingredients

• ▢ 8 oz Butler’s Soy Curls
• ▢ 1/2 onion chopped
• ▢ 2 teaspoons salt
• ▢ 1 tablespoon cumin
• ▢ 1/4 teaspoon turmeric
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon curry powder
• ▢ 3/4 cups finely chopped celery
• ▢ 2 tablespoons finely chopped green onion
• ▢ 1/2-2/3 cup vegan mayonnaise
• ▢ 1/4 cup slivered almonds (optional)

Instructions

• Place approximately 1 1/2 cups of water in a saucepan, and add dry soy curls. Bring to boil. Add chopped onion and salt. If you are a fresh onion lover, feel free to hold out the onion until after the soy curls are cooked and cooled. Or, use a fresh red onion for more color.
• Cook soy curls/onion mixture until water is completely boiled off, or until soy curls are tender. Drain off any remaining water, then place soy curls in the fridge to cool.
• Once soy curl/onion mixture is cool, mix remaining ingredients.
• Spread on your favorite whole wheat bread, and enjoy! ;)

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. 

 

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

Nutrition

Calories: 188kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 896mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1.1mg | Calcium: 76mg | Iron: 1.3mg

Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!