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 ranch 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!??

---

Buffalo Chik’n Spaghetti with Soy Curls (2 servings)

Adapted from non-vegan recipe

The ingredients below will give you a mild buffalo flavor- give it a try and if you want to up the heat, just add more Franks!

Ingredients:

• 6 ounces spaghetti
• 2/3 cup soy curls
• 1/4 cup ‘not chickn broth’ (or veggie broth of your choice)
• 1/3 cup Franks buffalo sauce
• 4 oz vegan cream cheese
• 1/3 cup vegan ranch
• Sea salt

Directions:

1. Cook the pasta according to package directions, rinse with cold water and set aside.
2. Place soy curls in bowl of warm water and let sit for 10 minutes, then squeeze out all excess moisture.
3. In a medium sauce pan mix the broth, buffalo sauce, cream cheese and ranch over medium heat, stirring until the cream cheese melts. Taste and add more buffalo or sea salt as needed.
4. 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 spaghetti. Once everything is warm, serve immediately.

Enjoy!