Today I’m sharing three different easy recipes for soya strips. They’re lovely hot or cold as a snack, or you can eat them while they’re hot in wraps or rice bowls. They’re really simple and easy to make, and high in plant based protein too. I buy soya strips online from Alternative Stores and from House of Natural Food. They may also be available from health food shops
Meaty Soya Strips
Yield: Four servings Cook time: 55 minutes, including 30 minutes marinating
You’ll need:
- 75g soya strips
- 175ml beef-flavoured meat-free stock, I used Oxo
- Two tablespoons of soy sauce
- Two tablespoons of plain, unsweetened yoghurt
- One tablespoon of ketchup
- Half a tablespoon of mustard
- Half a tablespoon of sriracha
- Half a teaspoon of smoked paprika
- Half a teaspoon of liquid smoke
Method;
- Place the soya strips in a shallow dish and pour the stock over them. Cover the dish and allow the soya strips to absorb the stock for at least 15 minutes
- Squeeze out any excess stock and place the soya strips into a mixing bowl. In a small dish, whisk together the soy sauce, plain yoghurt, ketchup, mustard, sriracha, smoked paprika and liquid smoke. Pour the marinade into the mixing bowl and mix well to evenly coat the strips
- Pop the soya strips in the fridge, for 30 minutes to marinate. Once you’re ready to cook, add them into an air fryer and cook at 200°C for 10-12 minutes, stirring halfway through. Alternatively, bake at 220°C/200°C fan assisted for 15 minutes, or until browned
You can eat them while they’re warm, or leave them to cool to room temperature. To store them, leave them to cool completely, then keep them in an airtight container
Curry Soya Strips
Yield: Four servings Cook time: 55 minutes, including 30 minutes marinating
You’ll need:
- 75g soya strips
- 175ml vegetable stock, I used Oxo
- Three tablespoons of plain, unsweetened yoghurt
- One tablespoon of tomato puree
- One tablespoon of medium tikka curry powder
- Half a tablespoon of lemon juice
- One teaspoon of ground turmeric
- One quarter of a teaspoon of salt
- Ground black pepper to taste
Method:
- Place the soya strips in a shallow dish and pour the stock over them. Cover the dish and allow the soya strips to absorb the stock for at least 15 minutes
- Squeeze out any excess stock and place the soya strips into a mixing bowl. In a small dish, whisk together the yoghurt, tomato puree, curry powder, lemon juice, turmeric, salt and black pepper. Pour the marinade into the mixing bowl and mix well to evenly coat the strips
- Pop the soya strips in the fridge, for 30 minutes to marinate. Once you’re ready to cook, add them into an air fryer and cook at 200°C for 10-12 minutes, stirring halfway through. Alternatively, bake at 220°C/200°C fan assisted for 15 minutes, or until browned
You can eat them while they’re warm, or leave them to cool to room temperature. To store them, leave them to cool completely, then keep them in an airtight container
Chicken Teriyaki Soya Strips
Yield: Four servings Cook time: 55 minutes, including 30 minutes marinating
You’ll need:
- 75g soya strips
- 175ml chicken-flavoured meat-free stock, I used Oxo
- Four tablespoons of teriyaki sauce
- Three tablespoons of yoghurt
- One teaspoon of sriracha
- One teaspoon of soy sauce
- One teaspoon of sesame seeds
Method:
- Place the soya strips in a shallow dish and pour the stock over them. Cover the dish and allow the soya strips to absorb the stock for at least 15 minutes
- Squeeze out any excess stock and place the soya strips into a mixing bowl. In a small dish, whisk together the teriyaki sauce, yoghurt, sriracha and soy sauce. Pour the marinade into the mixing bowl and mix well to evenly coat the strips
- Pop the soya strips in the fridge, for 30 minutes to marinate. Once you’re ready to cook, add them into an air fryer and cook at 200°C for 10-12 minutes. After they’ve been cooking for five or six minutes, sprinkle over the sesame seeds and give the strips a good stir. Alternatively, bake at 220°C/200°C fan assisted for 15 minutes, or until browned
You can eat them while they’re warm, or leave them to cool to room temperature. To store them, leave them to cool completely, then keep them in an airtight container
Bethany's Vegan Kitchen 