Soya Strip Snacks

Bethany's Vegan Kitchen

March 30

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