Soy curls are the perfect chicken substitute in this tasty vegan sandwich

I've made a similar sandwich with chickpeas before, which is much quicker if you want something stat, but if you want to try a new texture, give soy curls a try.

This was my first foray into them as a chicken substitute and honestly, I was quite impressed. They hold flavour really well, and the mix is even tastier the second day, so I’d recommend making it the day before you’re going to eat it. Many health food and vegan shops carry soy curls, but you can also purchase bags online.


  • 3/4 cup soy curls
  • 1 1/4 cup vegetable broth or a vegan chicken-style broth
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/3 cup vegan mayo, more if needed
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tsp of curry powder, or to taste
  • Salt and pepper, to taste
  • Bun or lettuce cups for serving

Vegan soy curl chicken curry sandwichChristine McAvoy


  1. Bring the broth to a low boil (or use a cup of water and add a vegan bouillon cube and dissolve), then remove from heat.
  2. Place the dried soy curls in the broth and gently stir until they are fully submerged.
  3. Chop the onion and celery into finely diced pieces. In a small bowl, place the vegan mayo, and the rest of the spice and mix until evenly moistened and distributed.
  4. After the curls have soaked for 8 to 10 minutes, drain them and place them on a tea towel to dry.
  5. You can chop them up at this stage and use them as is, but you can also sauté them in a very lightly oiled frying pan until they get slightly browned.
  6. Combine everything in a bowl, adding more mayo if needed. Taste and adjust for seasoning, especially the curry powder.
  7. Serve straight away or let cool in the fridge.

Serves 2 to 3, can easily be doubled