Vegan Chicharrón

Serves 4-6

Ingredients

227 g bag of soy curls*
Neutral oil for frying
Salt to taste

Soaking Liquid:
4 cups hot water
2 tsp vegan chicken bouillon
1 tsp soy sauce or liquid aminos
1/2 tsp poultry seasoning

Marinade:
4 tbsp soy sauce or liquid aminos
Juice from 2 limes
2 tsp white vinegar
2 tsp garlic powder
2 tsp smoked paprika
2 tsp poultry seasoning

Coating: 
4 tbsp cornmeal
4 tbsp all-purpose flour
2 tsp cornstarch
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika

Recipe

1. Combine the ingredients for the soaking liquid in a bowl and submerge the entire bag of soy curls.

2. Allow to cool. Break apart any large pieces of the soy curls into bite-sized pieces. 

3. Squeeze out the liquid from the soy curls.

4. Place the soy curls in the ziplock bag with the marinade and allow to marinade for at least 30 minutes. 

5. Combine the ingredients for the dredge and combine with the marinated soy curls. 

6. Heat 1 inch of neutral oil in a frying pan. Use a small piece of soy curl to determine when the oil is hot enough for frying. You should see a lot of bubbles coming up around the small piece.

7. When the oil is hot enough, carefully drop about 1/4 of the soy curls. Fry until golden brown. Place on a paper towel to absorb the excess oil. Sprinkle salt. Continue with the rest of the soy curls. 

Serve with Ketchup and Vegan Mayo or Vegan Garlic Aioli. 

Enjoy :)