BEST Vegan BBQ (Soy Curls Recipe)
This amazing vegan BBQ made with soy curls is so delicious and perfect for summertime festivities and the Fourth of July because it delivers a smoky, savory flavor that rivals traditional BBQ, pleasing both vegans and meat-eaters!
The first time I ever made this vegan barbecue, I couldn’t believe how much the texture and taste were just like what I was used to eating before we went plant-based back in 2013. Even my husband was blown away by how good they were. We also have a seitan vegan BBQ recipe on this site that makes a great sandwich, but I must admit that this recipe is my favorite because it has a more meaty texture.
Nowadays, we make this recipe often, especially during the summertime for family gatherings and July 4th celebrations. We have a whole list of great vegan recipes for the Fourth of July holiday.
Family and friends who are not vegan often ask me to for any leftovers because they love it so much! Another great option is our BBQ tempeh ribs! We have a list of 21 Best BBQ Recipes on this site as well as an ever-growing vegan BBQ category page.
Why I love this soy curl vegan BBQ
- Rich and Smoky Flavor: The soy curls absorb the barbecue sauce beautifully, delivering a rich, smoky taste that rivals traditional BBQ, making it a delicious and satisfying plant-based option.
- Healthy and Protein-Packed: Made from whole soybeans, soy curls are a great source of protein and fiber, offering a nutritious and wholesome alternative to meat without compromising on texture or flavor.
- Versatile and Easy to Make: This vegan BBQ dish is easy to prepare and can be used in various meals, from sandwiches and wraps to salads and bowls, providing a versatile and convenient option for any occasion.
Soy curls for a vegan meat replacer
Have you heard of soy curls? When I first heard of them, I assumed they would be highly processed, but I was wrong. Soy curls are simply non-GMO soybeans that have been cooked to the point where the soy breaks apart into strands. Then they are dried and packaged. That’s it!
Soy curls have a chewy, meaty texture and absorb the seasonings and sauces of whatever they are being used in. They taste kind of bland by themselves, but once you add the flavorings for the dish they are to be used in, they soak it right up.
Once they are rehydrated, they are ready to be used in sandwiches, stir-fries, or anywhere regular chicken strips are used. They are a perfect vegan meat replacer and work so well in this plant-based BBQ recipe as well as in stir-fries. We even have a recipe for protein-packed garlic ginger vegan chicken made from soy curls!
How to make vegan BBQ
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Since soy curls are dried, they need to be rehydrated using hot water or vegetable broth. I highly recommend using veggie broth because it adds so much flavor. It only takes about 30 minutes of soaking.
STEP #2: After soaking, drain the broth and squeeze out the excess water. To do this, I like to pour them into my colander in the sink and use my hands to press the moisture out.
STEP #3: While they are still in the colander, use your hands to pull each of the curls apart into small strands similar to what you would do to pork or beef to make regular BBQ. You can use a fork, but I have found that using my hands is much easier. This gives it a more authentic traditional barbecue texture.
STEP #4: Though soy curls don’t require any cooking and can be eaten immediately after rehydrating, for this recipe, I like to slow-cook them in barbecue sauce in my crockpot to deepen the smoky sweet flavor. My small 2-quart crockpot is the perfect size for making this vegan BBQ.
STEP #5: Place the rehydrated soy curl strands in a crockpot and add your favorite barbecue sauce. You can buy it premade or try my homemade oil-free BBQ sauce.
STEP #6: Set your crockpot on high, and allow the barbecue to cook for approximately 3 hours. I like for the sauce to get a little caramelized on the bottom and stir it around a couple of times during the cooking process.
Quick cooking method option
Since the soy curls only need to be rehydrated and not necessarily cooked, there is a faster way to prepare this recipe if you’re in a hurry.
Simply rehydrate the soy curls as directed above, add barbecue sauce, and heat on the stovetop or in a microwave until warm. The BBQ will still be good, but the slow-cook method in a crockpot is my favorite because it brings out the smoky flavor much more.
BBQ sauce oil-free options
If you are looking for a premade barbecue sauce, we love this oil-free Bone Suckin’ Sauce. but if you want to make your own, we have a recipe for that as well.
There are so many dishes that could use a great barbecue sauce to enhance the flavors. With its sweet smoky flavor, a good BBQ sauce can transform a bland recipe into a culinary masterpiece. This 8-ingredient oil-free BBQ sauce recipe can do just that!
Serving ideas for vegan barbecue
Most of the time, we eat this vegan barbecue on buns like you would serve traditional BBQ. We add fresh spinach leaves, onions, and pickles. They are my husband’s favorite sandwich, and I pack leftovers for him to take to work.
There are times when I steam brown rice, and we have a big bowl of rice topped with this vegan BBQ. Great side ideas are corn on the cob, garden salad, or coleslaw.
I have two favorite coleslaw recipes that pair well with soy curls BBQ. One is my traditional Country Coleslaw and the other is this Carolina Red Slaw. Either one of these is terrific paired with barbecue!
More Favorite Vegan BBQ Recipes
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Vegan Barbecue Soy Curls
Ingredients
- 8 oz soy curls or seitan strips
- 2 cups veggie broth or water
- 1.5 cups barbecue sauce your favorite
Instructions
- Since soy curls are dried, they need to be rehydrated using hot water or vegetable broth. I highly recommend using veggie broth because it adds so much flavor. It only takes about 30 minutes of soaking.
- After soaking, drain the broth and squeeze out the excess water. To do this, I like to pour them into my colander in the sink and use my hands to press the moisture out.
- While they are still in the colander, use your hands to pull each of the curls apart into small strands similar to what you would do to pork or beef to make regular BBQ. You can use a fork, but I have found that using my hands is much easier. This gives it a more authentic traditional barbecue texture.
- Though soy curls don't require any cooking and can be eaten immediately after rehydrating, for this recipe, I like to slow-cook them in barbecue sauce in my crockpot to deepen the smoky sweet flavor. My small 2-quart crockpot is the perfect size for making this vegan BBQ. If you are in a hurry, see my instructions for a quicker cooking method above.
- Place the rehydrated soy curl strands in a crockpot and add your favorite barbecue sauce. We love this oil-free Bone Suckin' Sauce. You can buy it premade or try my homemade oil-free bbq sauce.
- Set your crockpot on high, and allow the barbecue to cook for approximately 3 hours. I like for the sauce to get a little carmelized on the bottom and stir it around a couple of times during the cooking process.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I purchased a bag of soy curls and had in my fridge, not really sure how to use. Came across this recipe and thought to give it a try. I’m a bit lazy and didn’t want to make the barbecue sauce. I did have some date lady barbecue sauce and sweet chili sauce, still had to add some water to make it work. I used my crockpot and served on Dave’s seeded burger roll, one with arugula and the second (later in the day) with red cabbage. A nice slaw would have been great too. I thought it was wonderful. I have some leftover (my husband won’t eat it). Great texture. Definitely will make this again. Thank you!
I’m so glad you gave it a try and made it work with what you had on hand! Your version sounds delicious—especially with the arugula and red cabbage. Thanks so much for sharing, and I’m thrilled to hear you’ll be making it again!
I saw your video of this the other day and just had to make it for the 4th of July!! I also made some coleslaw to go with it! My goodness was it ever good!!! Thank you so very much!!
That makes me so happy to hear! I’m thrilled you gave it a try for the 4th and paired it with coleslaw—such a perfect combo! Thank you so much for sharing, and I’m so glad you enjoyed it!
When I soak soy curls, I use either water or broth with soy sauce, maybe worcestershire, smoke flavoring, garlic powder etc. I often place them in a ziploc bag with less liquid than required in a bowl and just keep turning the bag from time to time as I work. Be sure to drain the curls after AND RESERVE THE SOAKING LIQUID TO ADD TO YOUR REFRIGERATED BROTH STASH.
Has anyone successfully made their own soy curls? Mine turned out a bit mealy and crumbly and leaving me wondering if they add soy oil before squeezing them into shape. If anyone has successfully done this, I’d love to know how!
I thought I’d mention my recent method to rehydrate the soy curls. I add only enough hot vegetable broth or water to make sure they’re wet, stirring them as they absorb the liquid. Once they’re plumped up, I put a lid on the bowl. I’ve found this method is less messy, and also eliminates the need to drain and handle and squeeze the soy curls.
Bone suckin sause is cheaper at Lowes hardware store. You can find it in the outdoor furniture and bbq section of the store.
That’s great to know! I had no idea that Lowes even carries it. Thanks!
I made this for dinner tonight, and it was a hit! Next time I make it I will use the whole 8 oz. package of soy curls so there will be plenty of leftovers. The only change I made is after soaking the soy curls I drained and squeezed out the excess broth and cooked them in my air fryer for 10 minutes. Then when I put the barbecue sauce on them I added a little broth and covered with a lid to let them soak up the sauce for a while on low heat. For my taste, I prefer the soy curls cooked in the air fryer before adding the sauce for all the recipes I have tried. It seems to improve the texture. Thanks for a great recipe. It is definitely a keeper!
@Marsha M., can you tell me how long and what temperature you do your curls in the air fryer after draining and squeezing. I think I would like to try that too! Thanks
Never heard of these, so thank you! Amazon is showing delivery date in early March, so I ordered from fakemeats.com. Looking forward to trying something new!
Jackie- I rehydrate mine using vegetable broth instead of water. It really makes a big difference in the taste. I’m sure you’ll find all kinds of new dishes to use the soy curls in. 🙂
I pay $1.80 a tub for organic tofu and because soy curls reconstitute three times their size, when I buy bulk from Butler, it also works out to about $1.80/lb including shipping. Soycurls are dried and extruded soybeans, that’s it, so very comparable to tofu with no additives or preservatives.
Have you tried freezing it after you made it?
I have not tried freezing them but think they would do well, if you want to give it a try.
I freeze ot all the time. It’s perfect when thawed…. just reheat…I reheat in the microwave.
Great to know! Thank you!
I finally got some Soy Curls and they are great. I highly recommend them. Thanks fir sharing your recipe Terri!
Are they amazing?! I did learn quickly to soak/rehydrate them with veggie broth instead of water to add lots of flavor.
I ordered the soy curls and made this dish. It was great. I wanted to try and make vegan “shrimp & grits” using these. Any idea how I might season the soy curls?
Thanks!!
I have never made anything like that, but I think seasonings like nutritional yeast, paprika, and maybe even my ‘cheese’ sauce would be good to try. https://eatplant-based.com/recipe/creamy-vegan-cheese-sauce/
That sounds good!! I’ll try that. Thanks!
Organic whole corn meal. Then I grind it in a little electric coffee grinder. Coated damp soy curls very nicely. Then I fried them in the air fryer. I added smoked paprika and onion powder and nutritional yeast. You can season the corn meal any way you want.
So cool. Actually, Indians, Sri Lankans, and I imagine several other South East asian cultures have been using dried soy products like these soy curls for eons. My Sri Lankan friend served me wonderful curries made with such products many years ago. Delicious and wonderful for creating a meat-like texture. Next time you are in an area with some good Indian groceries, check out the shelves for something like this. I’ll bet you anything they’ll be less expensive. I can’t remember the name they had for these products.
What terrific information! I actually buy many of my spices at an Indian grocery store and will definitely look for soy curls (or whatever they may call them) when I’m in there next time. Their prices are so much cheaper for spices and other items, I can’t wait to see if they have these curls. Thanks so much for sharing!
To bad for me I can’t have gluten 🙁
The soy curls are gluten free, so you would just need to serve on GF bread.
And there are some delicious, GF, vegan buns in the market these days. 🙂
Now I am ” wondering ” If these 2 soy products ,would actually be better to eat than TOFU!? Being thier from the soy bean, is there really any difference health wise? Also what is the $$$ price difference? LOT of ???s thanks! I’m 73 now and want to learn more about what I’m putting into my body?
Josette, the seitan is actually a wheat product, and the soy curls are soy. I am not sure how exactly the curls compare nutritionally to tofu, but I would think they would be very similar. I cook with both tofu and soy curls. The texture is completely different, so I like having the diverse options for a variety of dishes. Price-wise, I think for the most part, tofu is less pricey. It’s exciting to hear that you are interested in learning more about your health. Best of luck and health to you!
Can’t wait to try these!!