Recently, I gave in to peer pressure and ordered a bag of Burton’s Soy Curls. I mean, all of the other vegan food bloggers were all doing it, so I had to try it, right? From what I can tell, soy curls prepared in some sort of spicy, smoky, barbecue-y goodness is the way to go. I just “winged it” and had fantastic results, but there are a hundred variations of this recipe (like I said, everyone is doing it!), so by all means, choose your favorite and go with it. Or you can wing it like I did. Pickled onions are a new obsession of mine and I love them on everything- especially anything barbecue-flavored. Combined with the barbecue soy curls and the crunchy taco bowl, they create a wonderfully tasty flavor combination that can’t be beat.
BBQ Soy Curl Taco Bowls with Pickled Onions [Vegan]
BBQ soy curls:
- 1 8oz. bag of soy curls
- enough vegetable broth to cover the soy curls
- 1/2 teaspoon olive oil
- 1/2 white onion
- 3 cloves garlic, minced
- 1 tablespoon Bragg Liquid Aminos
- 1 teaspoon liquid smoke
- 1 can of organic fire-roasted tomatoes, diced
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- juice from 1/2 a lemon
- 1-2 tablespoons Sriracha sauce
- 1/3 cup + 1/4 cup barbecue sauce, separated
- salt and pepper to taste (I used smoked salt and it was a great touch)
- 1 cup apple cider vinegar
- 3 tablespoons coconut sugar (or other unrefined sugar)
- 1 bay leaf
- 5 allspice berries
- 5 whole cloves
- 1 red onion, peeled, halved and very thinly sliced
- 12 taco shells (or just do 6 and save 1/2 of the soy curls to do tacos another day)
- 1 avocado, thinly sliced
- At least one day prior to making taco bowls, follow the instructions here, using my ingredient list (or use his, whatever floats your boat).
for the soy curls:
- Place the soy curls in a bowl and cover with warm vegetable broth. Let them rehydrate for about 5 minutes before draining (reserve broth for possibly deglazing the pan or for future use). Use your hands to squeeze excess moisture from the curls.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the garlic and sauté for about 1-2 minutes. Add the soy curls, Bragg's, and liquid smoke and mix to combine. Sauté for about 5 minutes, stirring occasionally to prevent sticking, until excess moisture has cooked away. Add the fire-roasted tomatoes and spices, mix well, and let sauté for about 7-8 minutes, until most of the liquid has cooked away. If at any point the curls begin to stick, deglaze the pan with the reserved broth and turn the heat down a hair. If the liquid does not cook away fast enough, turn the heat up. Add 1/3 cup of barbecue sauce and Sriracha and let sauté for another 7-8 minutes, until excess liquid has cooked away. Add salt and pepper to taste, and the remaining barbecue sauce and set aside.
for the taco bowls:
- Preheat the oven to 375°F.
- Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes.
- Once prepared, fill each taco bowl with about 1/3 cup of BBQ soy curls and top with avocado slices and pickled onions. Serve immediately. If you want to save half of the soy curls (and tortillas) for another day, the soy curls will keep for about 3-4 days.
- BBQ Sauce