Barbecue Soy Curl Burrito Bowls

By the Gracious Vegan

I love soy curls in a plant-based bowl, because they bring such a contrasting texture to the rice and vegetables. They’re chewy and, in this case of this bowl, bursting with barbecue flavor. You can make this bowl your own with your choice of grain, vegetables, toppings, and sauce. I love it with a combination of barbecue sauce and ranch dressing on top, if I have both in the fridge.

Makes 4 bowls

Soak the soy curls. Add the dried soy curls to a medium bowl and cover with the warm broth. Let soak for about 10 minutes until the soy curls have softened. Once softened, drain the broth, squeeze the soy curls, and press them with paper towels to get out the excess broth. 

  • 1 rounded cup soy curls (dry) (about 2 ounces)

  • 1 cup warm vegetable broth

Make the cabbage slaw. Place the cabbage and carrot in a large mixing bowl and drizzle with lime juice and salt. Use your hands to massage and squeeze the lime juice into the salad - this will help break down some of the fibers in the cabbage and make it easier to chew. Taste slaw for flavor and add more lime juice and/or salt to taste. 

  • 4 cups red (or mixed red and green) cabbage, thinly sliced

  • 2 carrots, grated (about 1.5 cups)

  • 3 Tablespoons lime juice

  • 1/2 teaspoon salt, to taste

Make the barbeque soy curls. In a large non-stick skillet on medium-low heat, stir together the soy curls with barbeque sauce and stir until most the liquid of the sauce is evaporated and the soy curls are nicely coated and warm, about 5-10 minutes.

Make the bowls. When everything is ready, assemble the bowls.

  • The barbeque soy curls

  • The cabbage slaw

  • Cooked brown rice or other grain

  • 1 avocado, peeled and sliced

  • 1/2 cup fresh cilantro, chopped

  • (Optional) Cooked corn

  • (Optional) Roasted or steamed sweet potato

  • (Optional) Black beans, drained and rinsed

  • (Optional) Radishes, sliced or diced

  • (Optional) Green onions, sliced

  • Drizzle with sauce and serve.

  • Additional barbecue sauce or vegan ranch dressing (I recommend my Ranch Dressing)

Timing: Less than 30 minutes if you have the barbecue sauce made

Gluten-free

EntreeLinda TylerGluten-freeComment