Potatoes and Peaches

Things I Make that Make Me Happy

Cashew Curried Soy Curls Salad

Posted by potatoesnpeaches on June 21, 2008

sweet! my camera works again!

This salad was inspired largely by the Tempeh Salad I’ve talked about before (seriously, if it were crack, I would be Whitney Houston) but also by a friend of mine who shared some curry she’d made with me. I’ve never considered myself a curry fan and spent most my life before this past year turning the other way and running from it. But veganism has made me a lot braver on the food front, so now I’m giving curry more of a chance.

If you don’t have Soy Curls, get some. Barring that, you could use steamed tempeh or fake meaty strips or baked tofu or something. Also, I think my finished version could have used *more* curry, how do you like that for a non-curry fan? So if you really like curry put in a lot more curry powder than what I tell you to.

Salad Recipe Time!
1 cup Soy Curls
Some chicken-flavored seasoning or chicken-flavored broth (I used Bill’s Best Chick’nish)
1/4 cup cashews, chopped small
2-3 carrots, grated
3 stalks celery, sliced
1/2 red bell pepper, chopped
3 green onions, sliced
1 Tbsp fresh parsley
1/4 cup vegan mayo
1/4 tsp curry powder (or more to taste)
1/2 tsp poultry seasoning (I use some kind of grill seasoning)
salt to taste

Put the Soy Curls and the chicken-flavored seasoning in a large bowl and cover with hot or boiling water (or hot chicken-flavored broth). Let sit for at least 10 minutes while you chop your vegetables.

Drain the Soy Curls and combine the veggies, cashews, and parsley. While the curls are draining mix the mayo and the curry powder to your liking. When the curls are drained and cooled, roughly chop and add to the veggies, then add the mayo and salt to taste and stir it all together. Eat right away or let cool off a big.



2 Responses to “Cashew Curried Soy Curls Salad”

  1. Happy Herbivore! said


  2. Beazle said

    It still needs some work, cause it got all liquidy the next day (and the cashews should really be put in at time of serving I think). But it’s got serious potential.

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